Best Chickpea Salad Sandwich
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!
Servings: 4 servings
Calories: 234kcal
Ingredients
- 1 can chickpeas (15 oz) drained and rinsed (1.5 cups cooked)
- 1 ripe avocado
- 1/4 cup fresh cilantro chopped
- 2 green onions chopped
- 3 tablespoons lime juice
- salt & pepper to taste
- toasted bread, wraps, pita pockets, or lettuce leaves for serving
Instructions
- Drain the liquid from the can of chickpeas. In a medium-sized bowl, use a fork or potato masher to smash the chickpeas. Leave it a little chunky; you don’t want a paste.
- 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 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!
Video
Notes
Tips & Suggestions:
I have included step-by-step photos and directions above to ensure your first attempt will be successful.
- 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.
- Storage- If you’d like to make this ahead of time and keep its fresh green color, here’s a simple trick: place the avocado pit in the airtight container with the salad before refrigerating. It helps slow down browning and keeps it looking fresh longer.
Nutrition
Calories: 234kcal | Carbohydrates: 33g | Protein: 10g | Fat: 8g | Fiber: 11g | Sugar: 5g