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Best Chickpea Avocado Salad

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.

Chickpea Avocado Salad sandwich stacked on cutting board

The fact that it takes less than 10 minutes and only requires a bowl and fork to prepare doesn’t hurt either.

This chickpea salad spread is…

  • Easy to make
  • Amazingly delicious
  • Vegan
  • Oil-free
  • Gluten-free
  • Perfect for picnics
  • Full of protein
  • Versatile with serving options
  • The best sandwich ever!

How to make chickpea avocado salad

A full list of ingredients, measurements, instructions, and a print button can be found in the recipe card at the bottom of the page.

In a medium-sized bowl, use a fork or potato masher, smash the chickpeas (aka garbanzo beans) and avocado together.

chickpeas being mashed in stainless bowl with potato masher on cutting board

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.

Chickpea Avocado Salad being mixed in bowl with avocado shell on table

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.

Chickpea Avocado Salad smeared on piece of whole grain bread

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!

Watch the cooking demonstration at the bottom of the recipe to see how easy preparing this recipe can be! 

Chickpea salad in lettuce wrap with sandwich in background

*Originally published April 2015.

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.

vegan mayo in glass jar with tomatoes in background on wooden table
Homemade vegan mayonnaise

Tips for serving chickpea salad

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.

This salad also makes a great dip. Serve with cut-up veggies, crackers, or pita chips.

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 in the refrigerator. It will keep longer that way.

Follower comments

I made this the other day, but put it inside a tortilla with some spinach. Hubby and I loved it! Thank you!–Bonnie L.

My husband and I just tried this sandwich spread. It is delicious! Thank you so much for sharing this. I think the mashed peas idea is a wonderful one as well, especially for those of us trying to lose a little weight. I’m going to try that next.–MumslyAnn

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Other great picnic recipes

This recipe has many variations from some terrific chefs. The first time I ever saw it was from cookbook author, Collen Patrick-Goudreau.

Chickpea Avocado Salad sandwich stacked on cutting board

Best Chickpea Salad Sandwich

Yield: 4 servings
Prep Time: 10 minutes
Total Time: 10 minutes

Tired? Don't feel like cooking? This chickpea vegan salad with avocado takes less than 10 minutes and only requires a bowl and fork to prepare. No kidding! Protein-packed and delicious!

Ingredients

Instructions

  1. In a medium bowl, using a fork or potato masher, smash the chickpeas
  2. Slice the avocado in half, remove the pit, and scoop out with a spoon.
  3. Add avocado to the bowl and mash in with the chickpeas.
  4. Chop up the cilantro, green onion. Add them plus the lime juice to the bowl with chickpeas and avocado mixture.
  5. Season with salt and pepper, to taste.
  6. Spread chickpea avocado salad on bread and top with your favorite sandwich toppings. My homemade Vegan Mayonnaise goes perfectly with this.
  7. I like to add fresh spinach leaves. Or you can stuff the spread into endive or other lettuce leaf and serve for a beautiful and delicious appetizer!
  8. 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.

Notes

Detailed instructions, in-process photos, and my personal helpful tips can be found in the article above.

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Nutrition Information:
Yield: 4
Amount Per Serving: Calories: 234Total Fat: 8gCholesterol: 0mgCarbohydrates: 33gFiber: 11gSugar: 5gProtein: 10g

To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.

Did you make this recipe?

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Chickpea Avocado Salad pinterest collage
Chickpea Avocado Salad pinterest collage

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Erin

Monday 1st of June 2020

I made this for my quarantined octogenarian parents. My Mom said This is great. Buy more chick peas! Pretty good response.

I added some cumin and mustard because I didn’t have any cilantro.

We had it as a snack on zucchini slices.

Terri Edwards

Monday 1st of June 2020

Hi Erin- It's terrific to hear that you and your parents liked this, and I love that your substitutions worked out so well. Thanks so much for letting me know, and I agree with your mom, "Buy more chickpeas!" LOL!

Sharon

Monday 25th of May 2020

made this tonight. SO good! Can’t wait to put it on toast with lettuce and tomato.

Robyn

Wednesday 20th of May 2020

I made this 2 days ago for lunch. I substituted parsley for cilantro as I am not a fan. I put on bread with lettuce and slices of tomato. We loved this so much I made again the next day. Love your recipes.

Terri Edwards

Wednesday 20th of May 2020

Hi Robyn- How wonderful to hear! I love hearing that the parsley sub worked out so well. Thank you!

Chris

Tuesday 3rd of December 2019

Additional dijon mustard will give this that certain bit of extra yumm

Marilyn

Wednesday 16th of January 2019

So good! I substituted red for green onion, some dried cilantro instead of fresh, dash of garlic powder. Plan to try with peas next time. Thank you!

EatPlant-Based.com

Wednesday 16th of January 2019

Wonderful! Thanks so much for letting us know how you liked it!