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!
Ingredients
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
- ¼ Cup Green Onion or Red Onion chopped
- ¼ Teaspoon Cumin
- ½ Teaspoon Salt
- Pepper to taste
For the Sandwich Filling
- Microgreens chopped in half
- Sprouts
- Tomato sliced
Instructions
- 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!
Calories: 204kcal | Carbohydrates: 13g | Protein: 4g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 2mg | Sodium: 96mg | Potassium: 584mg | Fiber: 7g | Sugar: 2g | Vitamin A: 182IU | Vitamin C: 12mg | Calcium: 26mg | Iron: 1mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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