Description
This Chickpea Salad Sandwich with Avocado is a nutritious and tasty alternative to traditional mayo-based sandwiches. Ready in just 15 minutes, it offers a creamy, savory filling made from mashed chickpeas, ripe avocado, and fresh chopped vegetables, seasoned perfectly with mustard, lemon juice, and herbs. Ideal for a quick lunch or light dinner, this recipe is both vegetarian and packed with flavor and texture.
Ingredients
Chickpea Salad
- 1 (15oz) can chickpeas, drained and rinsed
- ½ large avocado
- 1/3 cup diced onion
- ¼ cup chopped bell pepper
- ¼ cup chopped celery
- ¼ cup chopped dill pickle
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- ½ tbsp dried dill
- 1 ½ tsp kosher salt
- Fresh ground black pepper, to taste
- ½ tsp garlic powder
Toppings (Optional)
- Grated carrot
- Spinach
Instructions
- Mash Chickpeas: Place the drained and rinsed chickpeas into a large mixing bowl. Using a fork or potato masher, lightly mash the chickpeas, leaving some whole to add nice texture to the salad.
- Mix Ingredients: Add the diced onion, chopped bell pepper, celery, dill pickle, avocado, Dijon mustard, lemon juice, dried dill, kosher salt, fresh ground black pepper, and garlic powder to the mashed chickpeas. Stir well to combine all ingredients evenly. Taste the mixture and adjust the seasoning as needed for balance.
- Assemble Sandwich: Toast your choice of bread slices. Spread a generous amount of the chickpea salad on the toasted bread. Top with fresh spinach leaves and grated carrot if desired, then cover with another slice of bread to complete your sandwich.
Notes
- You can customize the vegetables based on availability or preference, such as adding cucumbers or radishes for crunch.
- The avocado adds creaminess and healthy fats, so no mayo is needed, making this recipe lighter and dairy-free.
- For a gluten-free option, serve the salad in lettuce wraps or gluten-free bread.
- Store leftover chickpea salad in an airtight container in the refrigerator for up to 2 days for best freshness.
