Chickpea Avocado Salad is by far my favorite vegan sandwich of all time. Something about the flavors of lime, avocado, and cilantro just thrill my taste buds.
The fact that it takes less than 10 minutes and only requires a bowl and fork to prepare doesn’t hurt either. If you’re a big avocado fan, try this Easy Avocado Toast recipe as well!
Another delicious vegan salad recipe is Easy Chickpea Tuna Salad which is great on sandwiches as well.
This chickpea salad spread is…
- Easy to make
- Amazingly delicious
- Perfect for picnics
- Full of protein
- Versatile with serving options
- The best sandwich ever!
How to make chickpea avocado salad
The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.
Slice the avocado in half, remove the pit, and scoop out with a spoon. A large tablespoon works well for scooping.
Add the avocado to the bowl and mash in with the chickpeas using the potato masher.
Chop up the cilantro and green onion. Add them plus the lime juice to the bowl with chickpeas and avocado mixture. Season with salt and pepper to suit your taste preference.
Spread the garbanzo bean salad on bread and top with your favorite sandwich toppings.
I like to add fresh spinach leaves. Or you can stuff the spread into endive or another lettuce leaf and serve for a beautiful and delicious chickpea salad appetizer!
Homemade vegan mayonnaise is also a great addition. It requires only 5 ingredients and a blender to make, and it keeps in an airtight container in the refrigerator for up to 10 days.
Watch the cooking demonstration at the bottom of the recipe to see how easy preparing this recipe can be!
*Originally published April 2015.
This recipe has many variations from some terrific chefs. The first time I ever saw it was from cookbook author, Collen Patrick-Goudreau.
Tips for serving chickpea salad
- Serving- There are so many options for serving this spread–vegan sandwiches, wraps, or even lettuce wraps. We sometimes stuff endive or other large lettuce leaves with this spread and serve as an appetizer. It’s a great option for those avoiding bread and gluten products.
- Dip- This salad also makes a great dip. Serve with cut-up veggies, crackers, or pita chips.
- Pack and go- Perfect for picnics! Simply pack in a cooler with other great picnic foods like hummus and veggies.
How to store chickpea salad
If you want to make this ahead of time and have it still keep its pretty green color, there’s a trick for that. I have had a lot of luck keeping it from turning too dark by placing the avocado pit in an airtight bowl with the spread and storing it in the refrigerator. It will keep longer that way.
Other great picnic recipes
- Smoked Tempeh Sandwich (TLT) / Tempeh, Lettuce, Tomato
- Ultimate Vegan Grilled Cheese
- Veggies in a Blanket
- No-Egg Salad
- Roasted Red Pepper Hummus
- Cucumber Sandwiches
For those of you new to the whole food plant-based lifestyle, we’ve created a FREE 7-Day Plant-Based Menu Planner to help you get started!
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Best Chickpea Salad Sandwich
- 15 oz can chickpeas drained and rinsed (1.5 cups cooked)
- 1 ripe avocado
- 1/4 cup fresh cilantro chopped
- 2 tablespoons green onion chopped
- 3 tablepspoons lime juice
- salt & pepper to taste
- In a medium bowl, using a fork or potato masher, smash the chickpeas
- Slice the avocado in half, remove the pit, and scoop out with a spoon. Check out these tips for how to tell if your avocado is ripe and ready to use.
- Add avocado to the bowl and mash in with the chickpeas.
- Chop up the cilantro, and green onion. Add them plus the lime juice to the bowl with the chickpeas and avocado mixture.
- Season with salt and pepper, to taste.
- Spread chickpea avocado salad on bread and top with your favorite sandwich toppings. My homemade Vegan Mayonnaise goes perfectly with this.
- I like to add fresh spinach leaves. Or you can stuff the spread into an endive or other lettuce leaf and serve for a beautiful and delicious appetizer!
- Note: This salad also makes a great dip. Serve with cut-up veggies, crackers, or pita chips. Best eaten the day it is made because it will turn brown due to the avocado.
Storage Tip:If you want to make this ahead of time and have it still keep its pretty green color, there's a trick for that. I have had a lot of luck keeping it from turning too dark by placing the avocado pit in an airtight bowl with the spread and storing it in the refrigerator. It will keep longer that way.
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About Terri Edwards
Hi guys! I am the content creator behind EatPlant-Based and a licensed Food for Life instructor with the Physicians Committee for Responsible Medicine. I am passionate about sharing healthy recipes and tips to empower others to get healthy. I’m so glad you’re here! Read More…