Smashed Chickpea & Avocado Salad Sandwich
I’ve never liked egg salad, potato salad, or macaroni salad. Don’t get me wrong, I love salads, just not the mayonnaise based kind. I can’t stand mayo! Well, I recently created a creamy salad that I love and there is no mayonnaise involved. This Smashed Chickpea & Avocado Salad Sandwich gets it’s creaminess from the avocado! It is my new favorite sandwich. I could eat it every day for lunch…and some weeks I do:) I am sharing the recipe today because it is the perfect GREEN sandwich for St. Patrick’s Day tomorrow!
My lunch time is usually rushed because Caleb needs mama’s attention, so I love that this healthy salad can be made in minutes. The salad is also fun to make because you get to use a fork to smash the chickpeas and avocado together. If you have older children, get them involved and have them help with this step. Caleb is still too young, but someday this will be his job:)
After you get the chickpeas and avocado smashed together, stir in fresh cilantro, green onion, and lime juice. Season with salt and pepper and that is it! I told you it was simple to make. Spread the Smashed Chickpea & Avocado Salad on two slices of bread and you have a sandwich! I like to add fresh spinach leaves to my sandwich. You can also add lettuce, tomatoes, sprouts, etc. Add whatever sandwich toppings you like.
This Smashed Chickpea & Avocado Salad is also great as a dip for veggies, crackers, and pita chips. It is vegetarian, vegan, and gluten free-as long as you use gluten free-bread or serve as a dip with veggies or gluten-free crackers.
If you are looking for a quick and healthy lunch idea, make this Smashed Chickpea & Avocado Salad Sandwich. It is one of my favorite sandwiches and I hope you like it too!
And now for a few “housekeeping” items: Today is the last day to enter our giveaway for 3 SIGNED copies of The Pioneer Woman’s new book, Food From My Frontier. Hurry and enter! And make sure you come back on Monday because it is going to be a VERY exciting day on the blog! Stay tuned! Happy weekend and don’t forget to wear your green tomorrow:)
Smashed Chickpea & Avocado Salad Sandwich
Yield: Salad for 3-4 sandwiches
Prep Time: 10 minutes
Total Time: 10 minutes
This Smashed Chickpea & Avocado Salad Sandwich is a great quick and easy lunch option that is good for you too! The salad also makes a great dip!
Ingredients:
1 (15 ounce) can chickpeas or garbanzo beans (I use Bush's Garbanzo Beans)
1 large ripe avocado
1/4 cup fresh cilantro, chopped
2 tablespoons chopped green onion
Juice from 1 lime
Salt and pepper, to taste
Bread of your choice (I use whole wheat bread)
Fresh spinach leaves or other sandwich toppings: lettuce, tomato slices, sprouts, etc.Directions:
1. Rinse and drain the chickpeas. Place on a paper towel and remove the outer skins. You can leave them on, but I like to remove them.
2. In a medium bowl, using a fork or potato masher smash the chickpeas and avocado together. Add in cilantro, green onion, and lime juice. Season with salt and pepper, to taste.
3. Spread salad on bread and top with your favorite sandwich toppings. I like to add fresh spinach leaves.
Note: This salad also makes a great dip. Serve with cut up veggies, crackers, or pita chips. Also, this salad is best eaten the day it is made because it will turn brown due to the avocado.
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SaveIf you like this Smashed Chickpea & Avocado Salad Sandwich, you might also like:
- BBQ Cheddar Chickpea Burgers from How Sweet It Is
- Smashed Chickpea Salad from Smitten Kitchen
- Hummus and Grilled Cheese Sandwich from Naturally Ella
- Guacamole Grilled Cheese Sandwich from Two Peas and Their Pod
Welcome to Two Peas and Their Pod. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. Join us in our culinary adventures-our kitchen is always open! 
If you like eggs, and want a similar version to this for egg salad–try using mashed avocados mixed with diced egg whites instead! I’ll sometimes mix in a little lemon juice and chili powder with the avocados first for a little extra flavor, but I love putting it with some romaine lettuce in a wrap. So yummy! This idea is fun too, I’ll have to try it since I love the other so much!
I agree with you on disliking mayo-based salads. This twist is right up my alley!
Try using hummus as a replacement for mayo in egg salad and deviled eggs.. I think you’ll find it very delicious.
I made this on Sunday for my lunches this week and have been eating it on a whole wheat english muffin with greens. SO GOOD!!! I’m storing the salad in a tupperware container in the fridge and the avocado has not turned brown/grey at all! YUM YUM YUM!
These look absolutely delicious!
Unfortunately I can’t eat bread
I wonder if I can replace it with something???
I made it for lunch today. I added just a bit more green onion for some extra zing. Pretty darn good!
I happen to like mayo and thought this might be on the dry side, but not at all. It was perfectly moist. Try it you’ll like it.
I’m a teacher so I am constantly looking for quick and easy alternatives to eating the icky cafeteria food. I made this for lunch today and it is one of the best things I have had in a long time. I couldn’t get enough of it!!
I must have had a really juicy lime, because the lime taste was WAY overpowering. Otherwise, I loved it!
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Pure simple and yummy! We always enjoy mashed avocado sandwiches
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I only have 2 words for this. Freakin’ YUM!
I made this for my wife yesterday; we both loved it.
I just made this for lunch! Oh, how delicious it is!
Two Peas replied: — March 23rd, 2012 @ 5:53 pm
Glad you enjoyed the sandwich!
Awesome! I can’t wait to try this!
I tend to peek at your blog from time to time when in need of some inspiration for new combinations of flavors. So pleased that I found this sandwich today
I can’t stand mayo either. However, I do enjoy egg salad made with yogurt and cottage cheese in place of the mayo! Thanks for sharing.
I love avocados too! I read from and avocado expert to spray the top of your container with Pam and it’ll keep your avocado from turning. And it WORKS!!! Halved or smashed it really does keep my avocados from turning brown for the day that I can finish it. I’m trying this tomorrow! THANKS!
This was a wonderful addition to the sandwich rotation at my house. Very satisfying without being so heavy. Love the meatless option!
Alecia
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Made this last night. It is such a flavorful filling! I added a little sriracha for kick, but it did little for appearance. Oh well!
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Just made this- it was amazing! But, I feel like it took me awhile to mash the chickpeas- is there a certain technique I should be using? I don’t have a potato masher so just used a fork, maybe it’s worth the investment though!
I made a version of this today and loved it! The texture is so creamy and the beans help to make it complete meal. Yum. I will definitely be trying more of your recipes!
Recently I started a plant based diet after seeing the Forks over Knives documentary. The diet is a vegan based diet and I have been looking for recipes to keep my taste buds excited. A friend of mine posted this recipe on my FB page. I must say this was a great lunch meal!!! This meatless sandwich was so yummy and it gave me a chance to switch up from the “mushroom burger” sandwich. I love avocado and chickpeas even more… what a combo. This will be a staple meal in my household, thanks to my friend for suggesting this recipe. P.S. I added a little spicy golden mustard to one slice of the bread for a little more flavor
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Any suggestion for a substitute for avacado?
Two Peas replied: — March 29th, 2012 @ 5:51 pm
The avocado makes the salad creamy. I am not sure what you could use instead. I’ve only tried it with avocado.
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oh my goodness…just made this and it is absolutely delicious! while i do enjoy some of the traditional mayo-based salads this is so refreshing and different and leaves you satisfied yet feeling healthy! brilliant idea, thank you!
Just saw this on Love & Lemons and can’t wait to make it! This sounds divine and like you, I don’t care for egg salad, potato salad or even tuna salad. I just made Elizabeth Andoh’s fried eggplant in green sauce which was made from edamame and this reminds me of the sauce!
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Save the pit from the avocado and place it in the container with any leftovers. It will keep them from turning brown. It’s magic.
I just substituted chopped arugula for the cilantro and green onion (didn’t have either) and it was superb! New staple in my house – thank you!
Sandwiches are my favorite for lunch…I am always looking for new ideas. Your combination avocado & chickpeas is genius and so easy to put together. Meriem
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