Smashed Chickpea & Avocado Salad Sandwich

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Quick Summary

Smashed Chickpea Avocado Salad Sandwich is the perfect healthy lunch or dinner! This easy smashed chickpea salad can be eaten as a sandwich or served on greens, rice cakes, toast, or eaten as a dip with crackers or veggies! 

smashed chickpea sandwwich

Are you ready for the best healthy sandwich recipe? This Smashed Chickpea & Avocado Salad Sandwich is my all-time favorite. Two of my favorite ingredients, chickpeas and avocado, come together to create the most amazing salad sandwich.

It is kind of a twist on egg salad, but there are no eggs involved. The creaminess comes from smashed chickpeas and avocado! I promise you won’t miss the eggs because this vegan salad is amazing! I could eat it every day for lunch…and some weeks I do:)

It’s easy, healthy, fresh, and so delicious! And even my boys like this one! Sometimes, they even help me make it. They love smashing the chickpeas and avocado with a fork! Fun times in the kitchen!

smashed chickpea avocado salad sandwich

Chickpea Avocado Salad Ingredients

You only need a few ingredients to make this recipe!

  • Chickpeas– I use canned chickpeas for convenience, just rinse and drain them!
  • Avocado– make sure the avocado is ripe!
  • Cilantro– if you don’t care for cilantro, you can use fresh basil.
  • Green onion– red onion works well too!
  • Lime juice– use fresh lime juice. It will keep the avocado from browning and it adds a nice citrus kick. If you are using basil, go with fresh lemon juice!
how to make smashed chickpea salad sandwich

How to Make Smashed Chickpea Avocado Salad

You can make this chickpea salad in just a few minutes!

  • Rinse and drain the chickpeas. Place on a paper towel. I like to roll them around and remove some of the outer skins. This step is optional, but it makes the salad a little extra creamy!
  • 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.
  • That’s it! I told you it was easy!
easy chickpea avocado salad sandwich

Serving Suggestions

I love this chickpea salad because you can serve it up in a variety of ways!

  • Spread the salad on bread and top with your favorite sandwich toppings. I like to add fresh spinach leaves, sprouts, or arugula. Tomato slices are also nice!
  • Serve as a dip for cut up veggies, crackers, and pita chips.
  • Stuff the salad inside a pita pocket.
  • Place the salad on top of a bed of greens and add your favorite salad toppings!
  • Spread on top of a rice cake.

If you are looking for a quick and healthy lunch idea, make this Smashed Chickpea & Avocado Salad. It is the perfect lunch for a busy weekday, work lunch, picnic, day at the pool, road trip, etc. You can’t go wrong! It is one of my favorite recipes and I hope you like it too!

More Sandwich Recipes:

healthy smashed chickpea salad sandwich

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Smashed Chickpea Avocado Salad Sandwich

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!
4.64 from 114 votes


  • 15 ounces chickpeas or garbanzo beans, canned
  • 1 large ripe avocado
  • 1/4 cup fresh cilantro, chopped
  • 2 tablespoons chopped green onion
  • 1 lime, juiced
  • 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.


  • 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.
  • 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.
  • Spread salad on bread and top with your favorite sandwich toppings. I like to add fresh spinach leaves.


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.


Calories: 344kcal, Carbohydrates: 46g, Protein: 14g, Fat: 14g, Saturated Fat: 2g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 7g, Sodium: 16mg, Potassium: 767mg, Fiber: 15g, Sugar: 8g, Vitamin A: 271IU, Vitamin C: 13mg, Calcium: 83mg, Iron: 5mg

Have you tried this recipe?

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I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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  1. Smashed chickpea sandwiches are my favorite in place of the other popular “salad” sandwiches. Love the addition of the avocado!

    Thanks for the link love!

  2. This looks great! Avocados and chick peas are two of my favorite things in life, and just the thought of mayo makes me shudder. I’ll definitely make this.

  3. Gorgeous little sandwich! It’s a perfect color for an outing this weekend! Love it!!

  4. This is so different and beautiful and quick that it is definitely being made for lunch this weekend!

  5. What a beautiful, healthy, delicious sandwich. I honestly think that I will be making it for lunch today. If I do, I will certainly tweet you a picture. 🙂 Have a happy weekend!

  6. This sound so good, I agree with you and the mayo. I like a little and most salads are way too much. Thanks.

  7. This is such an excellent idea for a healthy sandwich. Although I am not a vegetarian, I often eat vegetarian meals, especially for my lunches and I’m definitely adding this to my lunch menu. Chickpeas are my favorite legume–I love their creamy texture and adorable shape. 🙂 I also love the idea of using this as a dip for an appetizer. This will be a great one to serve in the upcoming {hot} summer months. Thank you for such a great recipe, Maria!

  8. I eat avocado and chilli sandwiches at least twice a week for lunch. I’ve also added in hummus but love the rough and readiness of the smashed chickpeas here. Lovely.

  9. You hate mayo?!

    Sigh. I guuuuessssss we can still be friends 😉

    But only because you make awesome stuff like this. It looks fabulous!!

  10. This is brilliant, Maria. I keep asking myself why I hadn’t thought of it. This is my dream sandwich!

  11. Even though I am a mayo girl this looks like all sorts of yum! I love finding healthy replacements for mayo. And kudos for a kid friendly (aka I can nurse while eating) lunch!

  12. This is an awesome idea! I hate the mayo laden salads too. I’ve done the chicken, tuna and egg salads without mayo and used other things in it’s place but this is even better because who doesn’t love avocado?! Have a great weekend!

  13. So glad I found your blog. This sandwich looks incredible. I don’t eat much meat. As a result, I hardly do sandwiches much anymore. This is such a great alternative.

  14. This is the perfect way to have my kids eat garbanzo without dealing with that. The kids sometimes give us a very hard time when trying to give them healthy products to eat, one of them is grabanzos. Great recipe…!!!

  15. This looks delish! I despise eggs but have always thought egg salad sandwiches looked so good because they are so creamy. This looks like a wonderful substitution! Thanks for the great idea!

  16. Our tastebuds are soooo similar. And we even both posted a chickpea and avocado recipe today.
    This sandwich looks super yum, obviously, if you love it, I’m SURE to love it 🙂

  17. the only “salad” sandwich i ever really liked was egg salad, but i’m thinking this one is going to be my new favorite too! i love avocados and am kind of obsessed right now 🙂

  18. This avocado-hummus combo sounds so good! I don’t like mayo on my sandwiches… as good as it tastes, I just can’t allow myself to eat it. This is a definite winner!

  19. I can’t stand Mayo either! This is such a great idea instead. So healthy and fresh too!

  20. While I have no issue with using mayonnaise, I like alternatives that aren’t fat and this works for me. I just got some avocados in my bi-weekly organic food delivery and have to try this stat!

  21. Girl, I SO cannot stand mayo either so I’m SO excited to see this salad! It’s a lunch salad sandwich that I can get behind!

    1. The avocado turns a little brown, so it is best eaten the day it’s made. It still tastes good the next day though. I usually eat it two days in a row:)

    2. Stick your unused avocado half into a cup of water in the refrigerator- stops the oxidation and keeps it nice and pretty for days :)!

    3. I usually stick the avocado stone in the leftover mix and store in an airtight container in the fridge. This can help stop it from going brown.

  22. def going to have to try.. I’ve actually made tuna salad with hummus instead of mayo… and honestly can’t even tell the difference.. its yummo!

  23. Nutritious and with awesome texture and color! I JUST ate lunch, but I have avocado and chickpeas here, so had I waited until now to make lunch, I would have made one of these sandwiches. Simple and tasty, I like it!

  24. Wow–what a fantastic idea!! I am not a fan of mayo either but I LOVE avocado! I can’t wait to try this! Thanks for sharing!

  25. I LOVE mayo, but I have made this before & it is DELISH! I also rinse the chickpeas three times and it cuts the sodium by more than half.

  26. I absolutely LOVED this recipe. Avocados are my favorite and to make a salad along with chickpeas is brilliant. I would probably just add jalapenos for some heat in my sandwich.

  27. Mmmm simple, green, and healthy! I haven’t eaten avocado in a sandwich for awhile. Gotta get on that.

  28. Two of my favorite things… Love this hearty vegetarian sandwich! And, hey, it’s green! YAY! Happy Saint Patty’s Day!

  29. Yum, I love the texture the avocado gives this sandwich! Delicious! Such a pretty color as well, makes me want to go make one right now!

  30. I love using avocado instead of mayo to make things creamy! My husband and I both cannot stand mayo. Thanks for this idea! I’m also currently making your polenta pie recipe-can’t wait to try it in a few minutes!

  31. Made this yesterday! It was DELICIOUS. I made it just as posted, but we added a little garlic salt for extra flavor (since avocados and chickpeas need a boost). 🙂 So good! We’ll be making this over and over again. Thanks Maria!

  32. This looks so yummy! Chickpeas are my new favorite thing, so I’m excited to try this. Thanks for the recipe!

  33. That is an awesome idea! I love chickpeas and avocados. They must taste a bit Southwest with the cilantro and lime…both of those must add a zing! Thanks for the idea…God bless!

  34. I made this sandwich yesterday, and oh it was yum! I will definitely make this again. Thanks for sharing the recipe! 🙂

  35. Looks simple yet delicious. I don’t have any fresh cilantro on hand — used the last of it to make pesto — but think that’ll make a great addition here too!

  36. Made this yesterday! So good and easy. As a Mom with two babies I love being able to make ahead and have something healthy for me to eat! I tried feeding it to my two year old and he loved it!

  37. I just made this and it is fantastic. I smashed the chickpeas in food processor, stire0red in avocado and mashed togther by hand, and added an extra 1/2 avocado and garic salt. Made 4 large sandwiches. Thanks!

  38. i LOVE chickpeas and avocados… i have never considered combining the two!! i will admit, however, that cilantro is on the *short* list of things that i despise. i just can’t bring myself to enjoy it! would the recipe be too bland/boring without it or could you recommend a replacement??

  39. 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!

  40. Try using hummus as a replacement for mayo in egg salad and deviled eggs.. I think you’ll find it very delicious.

  41. 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!

  42. These look absolutely delicious!
    Unfortunately I can’t eat bread 🙁
    I wonder if I can replace it with something???

  43. 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.

  44. 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!!

  45. I must have had a really juicy lime, because the lime taste was WAY overpowering. Otherwise, I loved it!

  46. 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.

  47. 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!

  48. This was a wonderful addition to the sandwich rotation at my house. Very satisfying without being so heavy. Love the meatless option!


  49. 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!

  50. 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!

  51. 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!

  52. 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 🙂

    1. The avocado makes the salad creamy. I am not sure what you could use instead. I’ve only tried it with avocado.

  53. 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!

  54. 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!

  55. 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.

  56. 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!

  57. 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

  58. I stumbled upon your blog a few days ago and I am hooked! Such wondeful recipes and I love the layout! I just tried this recipe out and it was delicious! Will definitely be trying some more of your recipes!

  59. Thanks for the fantastic sandwich recipe! I love avocados and chickpeas, but never thought of putting them together like this.

  60. This sounds great! I love combining tuna, avacado, and red onion. I put it on pita, crackers or bread. I’ll have to try it with chickpeas!

  61. I am SO excited to have found your website and this the Avacado and Chickpea Salad Sandwhich caught my eye right away. I can’t stand mayo either! I thought I was the only one. Cannot wait to try this and explore your site further. Thank you!

  62. This is delicious! I used dried cilantro and regular white onion instead and only half a lime and it came out wonderful! Great recipe!

  63. Thank you so much for posting this recipe! I made it for my daughters lunch yesterday and we both fell in love with it! I will definitely be making this a lot for her school lunches!

  64. I added very finely chopped granny smith apples to this because I didn’t have the onions and the flavor was kind of bland. The addition of the apples is DELICIOUS.

  65. Just made this, added a dash of cayenne pepper, yum! Had to share with my vegan friends, thanks

  66. Chickpeas and Avocado, two of my favorites together. I can’t wait to try it. Also, what are Kale Chips? Do you have a recipe for them? Brussel Sprouts have never been one of my favorites, but I will try them roasted.
    When are you going to write a cookbook? You have some great recipe ideas.

  67. this is so easy to make & so good! I like to add lemon juice instead of lime. thanks for the awesome idea!

  68. Just made this and it is delicious! The creaminess of the avocado and the earthiness of the chickpeas (I peeled mine too) just works so well together. The lime juice and cilantro give it that kick…oh so yummy!!! I will def be making this many more times, thanks for sharing!

  69. I had high hopes for this one, but it was so bland! The addition of some chipotle mayo helped make it palatable, but I definitely won’t be making this again.

  70. I actually am not a fan of green onions and did not have cilantro on hand, but I added about a teaspoon of pesto and it turned out really well. Thanks for the great idea!

  71. I am eating this while I write…. AMAZING. There are so many things I love about this sandwich. Its easy and delicious and oh so good for you! I put a little mozzarella cheese, red onion and spinach and its amazing! Thanks for the recipe 🙂

  72. So many of my favorite things in one recipe! Made this for lunch yesterday – DELICIOUS! It was SO fast to throw together and so yummy. I put it on a sandwich thin with tomato and fresh spinach. Highly recommended!

  73. I just made this for lunch, and it was so fresh and delicious! I used Italian Herb pita bread(:
    I’ll definitely keep this recipe.

  74. I really liked this but I had no cilantro and who knew those skins on the garbanzo beans would be so tedious. Thanks for the recipe

  75. just made this for lunch today, it was delicious. our 4 kids ate it loving each bite 🙂 thanks for another great recipe, Maria and Josh

  76. Totally loved this recipe! I didn’t have any green onions this time, so I just substituted with white. I used just a touch (a touch!) of the purple label Vegenaise on the bread. Thank you!

  77. I make this salad all the time! It’s great for a light summer lunch or dinner. Thanks so much for sharing it.

  78. Thank you so much! I hate mayonaise too. Always have! I can smell it a mile away. all those sandwiches I ordered in high school no mayo please. ok but I know its on there cause I smell it…gag! Then they play dumb and wipe it off? like that makes it edible? NO! Thank You so much for this amazing MAyo FREE recipe!!!

  79. Thank you for sharing this recipe. It sounds so yummy! It is also wonderfully healthy and I am striving for a healthier diet.

  80. I made this today for lunch and it was really good, filling too which I like since I don’t eat meat. The chickpeas def need to be peeled as you said you prefer. I had no idea they even had skins:) I added some hot sauce and seasoned pepper to give it a little kick. I’m making the ball pesto potatoes next! Thanks for a the great recipes.

  81. Two of my favorite foods: avocado and chickpeas. I know what I’m having for lunch today!! Thanks! (BTW, avocado mashed with peas also makes a very yummy sandwich filling.)

  82. Thanks for the recipe. I made this the other day (minus cilantro which I didn’t have) and it was perfect as a dip with gluten-free crackers. I devoured the whole thing in 2 days and I know it will be a regular thing! Thanks again…

  83. This was delicious! I used a mortar and pestle and whipped this up in no time. It was a hit with adults and kids alike! Thank you for an awesome recipe!

  84. Just finished making it but substituted parsley for cilantro as I’m not a fan. It’s OMG delicious and my husband brought home a loaf of honey cracked wheat bread which I think will be delish.

  85. What are your thoughts on vidalia onion, rather than green? Pretty different tastes I imagine, but I’ve got a vidalia at home and no green onions….???

    1. Sure, you can use vidalia onion if that is what you have on hand. I’ve used red onion and it was fine:) Enjoy!

  86. I just made this for lunch and it was very good. I thought it would be thick and pasty (I know, not a real word) but it was very light. I will definitely make this more often. Thanks for the recipe.

  87. Yum! I would love to make this for my lunch to bring to school, but will the avocado turn brown in a few hours?

    1. The lime juice keeps it from browning. It will brown slightly, but not much:) Enjoy!

  88. Just saw this posted on facebook and it looks great! Someone might have already asked this, but how do you remove chickpea skins? I just bought my first can ever and had no idea they had skins that needed to be removed. It seems like a tedious task to remove each skin, but if leaving them on makes it unappetizing…I’m up for the task! Mayo disgusts me so I’m excited to try this! Thanks for sharing!

    1. Hi-they are easy to remove. Rinse the chickpeas under cold water and they will start to come off. Toss them with your hands and the skins will fall right off. I hope you enjoy the sandwich!

  89. Some of my favorite things! Just delicious. Gorgeous photo too…which I added to our Delicous Karma Pinterest board.

  90. I can’t wait to try this recipe since I love avocados (have a tree) & chick peas. Can you give suggestions what to substitute for cilantro which I don’t care for?

  91. Thanks so much for posting this recipe! I’m in law school and 1) I hate spending money on processed food 2) I eat the same things, b/c most of it has meat and I’m vegetarian! This sandwich looks great and will probably save me a ton of money, time, and calories! Please post more, I’ve just become an avid follower!!

  92. Thank you for the brilliant idea about using avocadoes! I also hate mayo and rarely make sandwiches because most recipes require mayo. I will be using avocadoes from now on.

  93. This recipe is just simply delicious. Made it today for lunch. It’s a good base as you can add other foods to it. Today I mixed in some tuna, a little plain yogurt, served it as an open face sandwich with sliced tomatoes on top. Very Tasty … Will be keeping this recipe!

  94. I’m eating this as I write, it’s delicious! Perfect lunch sandwich. I don’t usually leave comments on these posts bc they already have a million responses, but this is too good not to stop and say. Everyone, go make this right now!

  95. I pinned this a while back on Pinterest and finally made it for lunch today. YUM!! This was super easy and tasty and very different from a typical sandwich filling. I posted it with a link back to your post over on my blog. Thanks for sharing! 🙂

  96. This is a amped up version of what I’ve had as a child – avacodo with sprinkled salt and pickeled jalapeño sandwich

  97. I’m SO glad I came across this on Pinterest! I’ve made it 3 times with a few variants and LOVE LOVE LOVE it every time! THANK YOU for posting it to your blog. My tweaks have included: one time I used lemon juice, one time I used both lemon and lime juice, one time I added chives, and I’ve added garlic powder along with the pepper and just a pinch of Kosher sea salt. I imagine I’ll add fresh garlic the next time…..FANTASTIC recipe!

  98. I pinned this awhile ago and just got around to making it tonight, and it is DELECTABLE!! I paired it with crackers tonight but will make it on whole wheat bread tomorrow, as recommended. I have a feeling this is soon going to become my favorite lunch. Thank you for sharing your lovely recipes!

  99. Just made this for lunch. I will definitely make this again. I used spicy brown mustard to give it a little zing. I’m also going to use the salad with my 11mo infants(minus the onion).Glad to find a recipe that I can eat and they can too!

  100. OMG! I just made this for me and my boys and we are all in love. My boys pronounced it a keeper. I love being able to make a chickpea salad without the use of vegenaise, since I’m supposed to eat mainly unprocessed foods right now. I’m vegan and my boys are mostly vegetarian, so this was perfect for all of us! Thanks so much!

  101. Hi there! I’m pretty new to your blog and have been looking for a good way to use my chickpeas. I have a ton of them in my cabinet, because I keep buying them and forgetting that I already bought several cans before – I clearly need to learn the art of taking inventory. So my goal is to use them all up. This recipe is definitely going on the list – looks so good! Keep up the good work – loving your blog!

  102. So I made this today for lunch but added a tad bit of mustard and both dill and sweet pickle relish . My husband even liked it.. We put it on toasted spelt bread that Meijers makes and it s organic… Yum.

  103. This was outstanding!! Really! If you’re considering making this, do! You won’t regret it. Very easy, quick, delicious, and healthy.

    Thank you for this terrific recipe!

    1. I am not sure, sorry! You can always use an online nutritional tool to figure it out.

  104. omg, this looks so delish! Much more interesting than the plain ol’ salad I just had for lunch.

  105. I realized after I tried it the first time it needed a little more bite so I added provolone cheese and a dijon-horseradish mix. The mix really brings out the taste of the tomatoes and spinach. I literally could eat this everyday.

  106. I added tomato, spinach, and soy-bean sprouts to mine but noticed it needed a little bite so added some provolone cheese and a little horseradish-dijon mix. I literally could eat this everyday.

  107. What a wonderful recipe, thank you for giving me a great kick start to my day. I served it on sourdough toast for breakfast and substituted the coriander (cilantro) for parsley and the lime for lemon. My father had an abundance of lemons and parsley in his garden.

  108. Maria, I just tried this, and it’s fabulous!!! It’s my favorite new lunch. Thank you!!

  109. What more can I say??? This is the best sandwich ever! Thanks for sharing your recipes. This one will be made often in my home.

  110. All the basics will usually be covered as well as some progressive skills according to
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  111. Chocolate is not vegan…unless you get vegan chocolate. But some people don’t know there is such a thing…I didn’t until I started looking around for vegan alternatives…

  112. I added some feta cheese to the mixture so it has a little extra punch! Ooh la la….it is yummy. I put a scoop on a cracker and topped it with a roasted grape tomato. Very pretty color combination too!

  113. The photo looked delicious, so I really wanted to make this! Had all the ingredients already so I made it. I was pretty skeptical of it since I generally don’t like cilantro and I expected it to taste like guacamole, but it actually turned out pretty good! Good texture, flavor, and it really does seem like a good vegan/vegetarian alternative to chicken salads. Definitely giving me hope as I am easing in to becoming vegan.

  114. Love this recipe, so easy, so healthy and so filling. With the new year approaching and new year resolutions to eat healthy, this is a quick and easy way to keep you feeling full for long, I like mine on sliced sour dough bread!!

  115. I am always looking for yummy, healthy and meatless recipes! My daughter-in-law has asked me to teach her how to cook . She and my son just had a baby, so it’s time to learn. Gonna be fun! They are both healthy eaters and love coming over for dinner (go figure) and if I do this right, maybe soon, I’ll be going to their house for dinner! Once she sees how easy it is to create healthy meals, she’ll get over her fears. We will be munching on this delicious sandwich while I teach her how to boil water 😉

  116. I am a newly converted vegan (I’m doing this for my health) and I am always looking for good recipes, and this one looks amazing. Just spent a TON of money last night on organic foods, but the avacados were not very ripe. I will go to town tomorrow JUST for avacados so I can make this salad. Thanks again.

  117. I love the concept of this sandwich, but do you have any ideas for a substitute for the chickpeas? My daughter is allergic to them. I’ve substituted white beans in hummus recipes with varying success, but I wasn’t sure if they’d just be too mushy to hold up here. Many thanks!

  118. Can’t wait to try this. Sofro makes a cilantro base that I always keep on hand in case I don’t have the fresh.

  119. I just made this for lunch and it’s SO simple and delicious!! I used less cilantro and added 2 tbsp of vegan mayo. Thanks for the idea! Love the blog!

  120. This looks delicious! I can’t wait to make it. Tip: To avoid the browning of the avocado, don’t throw the pits out but rather store them in the mix while it’s in the fridge!

  121. Just wanted to let you know I appreciate your site and all your healthy recipes. I’m enjoying the smashed chickpea avocado salad – eating it with chips. I made mine 3 days ago, and it’s still good. My sister told me some years ago I could keep my guacamole from browning if I smoothed the dip and covered it with plastic wrap – press the plastic wrap over the surface of the guacamole making sure to eliminate air pockets. (I use a Pyrex container, plastic wrap, and then seal with the lid.) This works great with your salad recipe if by chance it doesn’t all get eaten at one sitting.

  122. This was excellent! The lime and cilantro really have good flavor. My 4 year old son loves hummus, so I made this for him, and he devoured it. He loved it. Served on whole wheat bread with romaine and tomato slices. Would be a great veggie or cracker dip too though.

  123. I saw this before going into work and decided to take my lunch with me. I only had the avocados and chickpeas, so improvised a bit because I was determined to take this sandwich to work. I just added some Italian dressing and it was delicious! I can’t wait to try it with the lime and cilantro. YUM, this was good! Thanks so much for the idea!

  124. I NEVER leave comments, but I had to this time because this is absolutely amazing. I just made it in the food processor for ease. I spread it on a tortilla, sprinkled a bit of cheese, and had the tastiest quesadilla ever!

  125. Has anyone calculated the nutritional information on this? I’d love to take it to school or work but like most stuff, I gotta be able to log it. Thanks!

  126. Liked your recipe a lot. Looking forward for some more mouth watering recipes. Keep up the good work.

  127. just made this. just a tiny bit of the lime takes over the entire taste, and drowns out the avocado and chickpea. It could be anything in there, with all that lime. Sorry for the trouble of rinsing, drying and smashing the chickpeas (i refused to take off the skins), it is a bit boring. I tried with a slice of cheese and a spinach leaf…meh.

    what can i add to kick it up a notch?

  128. yea. looks great! The chickpeas are hard and take forever to mash. Even in my Magic luck. I’ll have to use a food processor next time. Too much trouble

  129. For health reasons, I recently committed myself to eat vegan and mostly clean for a little while, at least. Meat generally isn’t an issue for me, but I love all kinds of cheeses! Tried this recipe last night and it was pretty tasty. By today, all the flavors married and it’s scrumptious! Works great as leftovers because the lime juice keeps the avocado from browning. This will make an easy portable sandwich even if/when I’m no longer eating vegan. Thank you for sharing your recipe!

  130. Delish! I was pouting after having to pass up an amazing looking tuna salad sandwich (due to being pregnant) in a box lunch at a work function today. Came home and whipped this up. After 30 sec I realized mashing chick peas with a fork was going to take forever and make my arm fall off…so everything went inTo the food processor. Perfecto! Served on a wheat wrap with baby kale, Dijon, and a dash hot sauce. So satisfying!

  131. This looks great! I’m a new blog follower and am digging all of your delicious recipes! Is there a print button for easy printing of them?

  132. I was craving a grilled cheese sandwich and this sandwich was on my menu for today. I used about a tbsp spoon of shaved parm mixed in with the avocado and chickpeas, butter up both sides of rye bread with my smart balanced and ate this wonderful ‘grilled cheese’ complete with some ketchup on the side!  O…M…G!  Try this immediately!

  133. I made this hoping my extremely picky teenage daughter would get some good protein in her. She loved it, as we all did, and requested it for her school lunch the next day. That’s huge! I used sourdough bread, toasted, with some garlic rubbed onto the still warm pieces of bread and added tomatoe, cucumbers and spinach. Thank you for an easy, inexpensive and healthy recipe!

  134. Your recipe looks yummy and I would like to browse your site more, but it’s too cumbersome to load with all the pop ups and auto running videos for my limited internet connection. 

  135. Love Green. This is amazing. I am going to show this to my husband! He’d love this!
    God bless You.

  136. I made this today.  I subbed basil for cilantro (I hate cilantro), and added 2 cloves of garlic, a little chipotle powder and a little smoked paprika.  I also served it with lettuce, cucumber, and red bell pepper on Greek olive sour dough bread.  It was fabulous!

  137. Thanks!! I just tried this and it is very good. I don’t think the avocados I had where ripe enough but still good. Thanks!

  138. Love the idea of avocado ad chick pea sandwich. Do you have other ideas for dairy free and soy free foods?

  139. I made this recipe last night to have ready to make lunch this morning. I was left with a lot of leftovers for the following days. The brown turned color of the avocado I woke to was less than appealing. Do you know of a way to stop that from happening? I am still going to chow down on this meal because it’s delicious. Just wondering how long it will last in tupperware and how to stall the browning.

  140. 5 stars
    I know I’m late this party but you just reposted this on IG and I saw it. I made it this weekend – such a hit at the pool!! Yum yum. Just shared with a few friends!

  141. 5 stars
    Just made this for lunch and holy cow was it good! I added a little garlic salt to it.T hank you for sharing!

  142. 5 stars
    I created this recipe last night to prepare to earn lunch this afternoon. I had been left with plenty of leftovers to the subsequent days. The brownish turned colour of the avocado I awakened to was attractive. Are you aware of a way to prevent that from occurring? I’m still going to chow down with this particular meal since it is delicious. Just wondering how long it will continue in tupperware and the way to stall the browning.

  143. 5 stars
    It’s deelishes I tried it for lunch on flax seed bread make sure to put anuf lemon juice and spices

  144. 5 stars
    I made a very simple variation of this using just the chickpea, avocado, lime, and seasonings. This is pretty much my new favorite lunch item! I made it for dinner and used the leftover for lunch and it tasted just as fresh as the night before. The lime juice really helped preserve the avocado. For 2 servings just for me, I did 1/2 can garbonzo beans, 1 medium avocado and 1/2 small lime. Wrapped each serving in a low carb tortilla and it was perfectly filling. DELICIOUS!!!

    1. Yes, it might turn a little brown, but the lime juice will help prevent browning. I also press plastic wrap on top and this helps. I eat it for leftovers all the time.

  145. 5 stars
    I made this this other day for some friends and it was amazing. It was very easy to make. The only thing I did differently was to add some cayenne powder for just a little kick. Some people made wraps with it and some were using it as a dip for crackers. Everyone loved it. Thanks for sharing.

  146. 5 stars
    I made this and my 7 year old loves it!! I’ve been trying to be creative with preparing “cold” lunches and this definitely was a winner. We added spinach leaves and tomatoes!!

  147. I would like to know how long will these be good? I’d love to make some ahead for lunches at work (you can buy premade sandwiches in the vending area but – yucky and expensive.) Can you freeze it after you make a sandwich? If you can’t, can you freeze the insides of the sandwich?

  148. Once you do something, do not be afraid to fail and do not leave it. The people who work with sincerity are the happiest.

  149. 5 stars
    This was excellent, thank you! I added a half pack of guacamole seasoning, and omitted the lime juice (didn’t have any), and it turned out wonderful. I’m also lazy, so didn’t bother removing the skin. I’m excited to experiment with some modifications. Thank you!

  150. 5 stars
    I made this last night as an open-faced sandwich — delicious! My husband thought so, too. I’ll definitely be hanging on to this recipe.

  151. You should get some kind of award for this simple recipe. It is WONDERFUL. Wouldn’t add (or subtract) a thing! I am not a vegetarian. I like mayonnaise. But this is just in a world of its own. I’ve made it 4 or 5 times now and my wife is addicted to it as well. SUPERB! THANK YOU! This is something I will ALWAYS make!

  152. 5 stars
    Easy and delish!
    I actually did gently squeeze each & every li’l garbanzo to get the little jacket off. It was a surprise what a difference it made in the texture!

  153. 5 stars
    Really good!! Made this recipe for a fellowship lunch and every sandwich was eaten. Leftover salad served with crackers. Quick and easy to make!!

  154. I just Made this and it was really good, but the chickpeas are really messy. When cleaning them you have to get all of the clear shells off of the chickpeas. I added rotisserie chicken on my sandwich. It made for a great and healthy lunch it sure beat a big greasy burger, and tasted better too.

  155. 4 stars
    So delicious and easy to make. Does need that crunch element though so add lettuce, spouts , etc. 

  156. I love your recipes. Would you be able to privide the calorie information, too? Thank you!

  157. I’m loving it. I struggled mushing up the chick peas. I would recommend heating them up first to remove the skin and using a blender / grinder to mush them up. Also I grated a garlic as I’m not fond of onions. Brilliant recipe. I’m enjoying every bit of it.

  158. Would you happen to know if this is low carb, and what the carbs would be for a serving (w/o the bread)? I am beginning a keto diet.

  159. 4 stars
    Made this with sweet pickles and dijon mustard, without cilantro but added dried basil…tastes like “green egg” salad!

  160. Hope most of your recipes are vegetarian. This sounds so good. Thanks. Waiting for avos to ripen.

  161. 4 stars
    Makes a delicious sandwich, followed recipe excepted I toasted the bread. Next time may try adding some curry powder.

  162. Thank you for sharing this recipe. I am looking forward to giving it a try. I read that you don’t care for mayo. I was hoping to find a recipe for mayo. Even the best mayo right now doesn’t taste the same. They are way to salty. Maybe its just me. Anyhow thanks again. Have a good day.

  163. 5 stars
    Easy to make. Tasted delicious. A good alternative to tuna salad or chicken salad. Healthy & low calorie.

  164. mayonaise is DISGUSTING…..since going vegan i’ve been looking for a vegan tuna salad type of sandwich idea….will be trying this

  165. 5 stars
    Excellent !!   No limes, used lemon instead and added a little Sriracha on top of an open-faced sandwich on wholegrain bread.   Will definitely  make this again.

  166. Hi,
    Well I was looking for something else on Pinterest and saw your picture.   I’m 70 years old and just discovered Chickpeas and love them.  Have one avocado left and am going to make that sandwich as soon as I finish this comment.  It looks so good!  

  167. I’m new to the whole eating no meat and dairy thing. Ok I’ll be honest, I’m on day 3. So I’m desperately trying to find recipes that will satisfy me. I’m not a huge avocado fan but I gave it a try anyway. It was very good! I will definitely make this again. I used your idea of putting spinach on it and used garlic salt and pepper. I think next time I will try it with some chopped up pickle and see how that tastes. I need a little more crunch. Thanks for keeping me healthy and on the right path!

  168. 5 stars
    Love, LoVe, LOVE!!! We have this a lot, and it’s ALWAYS great! So glad you shared this long ago! We’ve been plant-based for 2 years now, and this is one of our very favorite go-to recipes! Thank you thank you thank you!

    *I’m trying to give it 5 stars but it’s not taking it???!!! 🙁 Just know it deserves the 5 stars and I tried!

  169. 5 stars
    What kind of bread are you serving this on? Silly question I know …..thanks for all the fabulous recipes you share with us .

  170. I haven’t tried this yet but since I’m the only one who will be eating it I plan on adding a bit of mayo because I’ve heard that doing so will keep avocados from turning brown.

  171. 5 stars
    I am hoping you have a tutorial about how to remove the chickpea skins! That took a while and I am sure you do it much faster!!! If not, I am sure I am not the only one who would be interested in seeing one! Thank you!!

  172. 5 stars
    Amazing!! So simple, clean and yummy!! This has become one of our go-to favs. We toast our bread, lightly butter & mayo then top with chopped spinach, chickpea/avocado mixture and top with tomatoes – open face sandwich. May also drizzle balsamic glaze on top next time. Thank you for such a great recipe!!

  173. Loved the recipe.. Just a question.. I would love to give to my daughter(4 Yr) in lunchbox. Will it stay good for 4 hrs i. e till her lunch time?

  174. 3 stars
    Loved the recipe!! Just a question.. I would love to give to my daughter(4 Yr) in lunchbox. Will it stay good for 4 hrs i.8 e till her lunch time?

  175. 5 stars
    Love this! I’ve been making it for about six months now. Today, I realized I didn’t have cilantro. My husband suggested diced dill pickle to give it a kick. That did it! It was perfect. I think I’ll try sweet pickles next time! For those of you who think cilantro taste like soap, pickles are a great alternative in this recipe!

  176. 5 stars
    So good! I used pinto beans since that’s what I had…we all gobbled it up, even my two and four year old boys. Winner!!!

  177. 4 stars
    This is very good and I will experiment with it again. The can I thought was chickpeas turned out to be cannellini beans so I used them anyway. Added some cumin which I like. Used a pie plate to do the mashing. It is a good ‘plug and play’ recipe – my favorite kind.

  178. 5 stars
    This is awesome!! Strange combination of ingredients, but absolutely delicious and “normal “ seeming when following a Whole Foods Plant Based eating plan! Give it a whirl!

  179. 5 stars
    Hi, my names harvey, well halwinder Kaur, the chickpeas out of a tin, they can be used straightaway, after draining them under cold water, several times.Thats when making avocado sandwich.Im just making sure, I’ve never had uncooked chickpeas.

    1. You don’t need to cook the chickpeas that are in a can, just rinse and drain. Enjoy!

  180. 5 stars
    Do you know how happy I am to have a fellow “not a fan of mayo” friend. This recipe is awesome and is a staple in my home. Love your recipes.

  181. 5 stars
    This recipe is really simple and delicious and filling. I love it with crackers or sprouted bread with arugula.

  182. 5 stars
    This is a very good recipe and gave me a starting point to add a little extra to make it my own. I added some chopped celery, garlic powder, onion powder and also come dill. Thank you so much for your recipe 🙂

  183. So you take an easy dish and suggest making it super labor intensive by peeling one by one, two cans of chickpeas?? Is there another way??

  184. This looks yummy. Can you tell me if the nutritional information includes 2 slices of bread or is that separate? Thank you,

  185. 5 stars
    Omg!!! Just made this today.
    Had to use sweet onion in the place of green onion, fresh basil in the place of cilantro, and lemon in the place of lime. Still turned out fantastic!!! Added garlic powder along with the salt n pepper.
    Thank you for this easy and healthy recipe!

  186. 5 stars
    What a delicious recipe with no added oil. Two of my favorite plant-based ingredients and will sure give it a try. Warm regards, Nancy Andres @ Colors 4 Health

  187. 4 stars
    I loved the combination of avocado and Chickpeas, but I found the recipe dry and a bit bland. I know I can add more lemon and herbs, but wanted to try the recipe as created first.

  188. Love the idea but is there any way to keep the avocado from turning brown or do I just have to use it up the same day I make it?

    1. The citrus helps. You can also press plastic wrap against the salad tightly and that helps!

    2. Hi Becky, I can’t remember where I learned this but when I make too much guacamole and have leftover I put it in a airtight container which I then bang down hard on the counter to make sure that there’s no air bubbles in it. Then I gently add cold water to about a half an inch over top and put the lid on and it keeps in the fridge for days with absolutely no browning. I assume this would work with this recipe as well. I’m making it this weekend so will check it out myself if I happen to have leftovers.

  189. 5 stars
    Quick and easy, but tasty! We like to make this for picnic lunches! We use cracked wheat bread and add sprouts