Chickpea and avocado salad sandwiches are vegan/vegetarian versions of egg salad and chicken salad sandwiches. Unlike a traditional salad sandwich, this version uses avocado in place of mayo as the binder, making it a healthier version of a traditional salad sandwich.
You can use canned or freshly cooked chickpeas for this recipe; for convenience I usually use canned chickpeas. I used multigrain bread to make this sandwich. However, you can use any kind of sandwich bread or a pita, naan, tortilla, etc., to serve this spread. I also added slices of tomatoes and some alfalfa sprouts to the sandwich, and topped it with a skewer of green olives, but you don’t have to. The spread still tastes great on its own or with just some of the add-ons. Okay, let’s make this chickpea and avocado salad sandwich.
How to make chickpea and avocado salad sandwiches
To make these chickpea and avocado salad sandwiches, you’ll need the following ingredients: 1½ cups of cooked chickpeas (drain and wash if using canned chickpeas), 1 avocado, 1/3 cup of diced red onions, salt and pepper (to taste), ½ teaspoon of ground cumin, 4 slices of tomatoes (optional), handful of alfalfa sprouts (optional), and 4 slices of multigrain bread (or bread of your choice).
Pour the chickpeas into a medium mixing bowl and use a fork or a potato masher to mash the chickpeas to a consistency of your choice. Remove the skin and pit from the avocado and add the avocado to the mashed chickpeas. Use the fork to mash the mix the avocado with the chickpeas. Add the diced red onions, cumin, salt, and pepper and mix everything together with the fork.
Use the fork or a spoon to to scoop half of the spread on a sandwich bread (if using; I prefer my bread to be lightly toasted for this sandwich, but you can use untoasted bread). Top with two tomato slices and a handful of alfalfa sprouts (if using). Cover with the other half of the bread. Make the second sandwich with the remaining spread, bread and toppings. Top with a skewer of green olives, if you desire. Enjoy! Let me know how it goes.
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Chickpea and Avocado Salad Sandwiches
Ingredients
- 1½ cups cooked chickpeas (drain and wash if using canned chickpeas)
- 1 avocado
- ⅓ cup red onions (diced)
- salt and pepper (to taste)
- ½ tsp ground cumin
- 4 slices multigrain bread (or any bread of your choice)
- 4 slices tomatoes (optional)
- handful alfalfa sprouts (optional)
Instructions
- Pour the chickpeas into a medium mixing bowl and use a fork or a potato masher to mash the chickpeas to desired consistency.
- Remove the skin and pit from the avocado and add the avocado to the mashed chickpeas. Use the fork to mash and mix the avocado with the chickpeas.
- Add the red onions, cumin, salt, and pepper to the bowl and mix everything together with the fork.
- Scoop half of the spread on one of the sandwich breads (I prefer my bread to be lightly toasted for this sandwich, but you can use un-toasted bread).
- Top with two tomato slices and a handful of alfalfa sprouts (if using), and cover with the other half of the sandwich bread.
- Make the second sandwich with the remaining spread, bread and toppings.
- Top with a skewered olive, if desired.
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