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+ servings

Smashed Chickpea Avocado Salad Sandwich

5 from 2 votes
Nicole Modic
Prep Time 10 mins
Cook Time 0 mins
Total Time 10 mins
SERVES 2 Loaded Sandwiches
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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
  • Sprouts
  • 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!