The lightest, freshest, most delicious sandwich perfect for anytime of year is here! My Smashed Chickpea Avocado Salad is perfect on its own, or served on a sandwich, like it is here! My recipe is totally vegan, gluten-free, and packed with plant-based protein. Oh, and did I mention... there's NO mayo in it? Yup! This recipe is proof that you can get a creamy, chickpea "salad," sans the mayo!
For the Chickpea Avocado Salad
- 4 Slices Bread I recommend using a hearty, seedy loaf, or sourdough!
- 1 16 Ounce Can Chickpeas drained and rinsed
- 1 Large Avocado ripe
- 1 Teaspoon Olive Oil
- 1 Lemon juiced
- 1 Persian Cucumber finely diced
- 1/4 Cup Green Onion or Red Onion chopped
- 1/4 Teaspoon Cumin
- 1/2 Teaspoon Salt
- Pepper to taste
For the Sandwich Filling
- Microgreens chopped in half
- Tomato sliced
Start by rinsing and draining your chickpeas.
In a large bowl, add in the chickpeas, avocado, and olive oil, and mash using a fork or potato masher, making sure to leave some bigger pieces for texture purposes.
Next, dice your Persian cucumber and green onion and add it to the bowl alongside the cumin, salt, pepper, and lemon juice.
Mix everything together well, then taste and adjust seasonings as needed.
Next, start assembling your sandwiches. Slice 4 slices of your bread of choice and toast them.
Then, take 2 slices and add 1/2 of the chickpea mixture to each one.
Add your fillings of choice on top - I recommend micro greens, sprouts, and/or some sliced tomato.
Then, place the remaining slice of bread on top of each one.
Slice your sandwich in half, and enjoy!
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!