Smashed Chickpea Avocado Salad – Two Peas & Their Pod

Smashed Chickpea Avocado Salad Sandwich is the perfect healthy lunch or dinner! This easy smashed chickpea salad can be eaten as a sandwich or served on greens, rice cakes, toast, or eaten as a dip with crackers or veggies! 

Are you ready for the best healthy sandwich recipe? This Smashed Chickpea & Avocado Salad Sandwich is my all-time favorite. Two of my favorite ingredients, chickpeas and avocado, come together to create the most amazing salad sandwich.

It is kind of a twist on egg salad, but there are no eggs involved. The creaminess comes from smashed chickpeas and avocado! I promise you won’t miss the eggs because this vegan salad is amazing! I could eat it every day for lunch…and some weeks I do:)

It’s easy, healthy, fresh, and so delicious! And even my boys like this one! Sometimes, they even help me make it. They love smashing the chickpeas and avocado with a fork! Fun times in the kitchen!

Chickpea Avocado Salad Ingredients

You only need a few ingredients to make this recipe!

How to Make Smashed Chickpea Avocado Salad

You can make this chickpea salad in just a few minutes!

Serving Suggestions

I love this chickpea salad because you can serve it up in a variety of ways!

If you are looking for a quick and healthy lunch idea, make this Smashed Chickpea & Avocado Salad. It is the perfect lunch for a busy weekday, work lunch, picnic, day at the pool, road trip, etc. You can’t go wrong! It is one of my favorite recipes and I hope you like it too!

Smashed Chickpea Avocado Salad Sandwich

This Smashed Chickpea & Avocado Salad Sandwich is a great quick and easy lunch option that is good for you too! The salad also makes a great dip!
4.65 from 57 votes
  • 15 ounces chickpeas or garbanzo beans, canned
  • 1 large ripe avocado
  • 1/4 cup fresh cilantro, chopped
  • 2 tablespoons chopped green onion
  • 1 lime, juiced
  • Salt and pepper, to taste
  • Bread of your choice, I use whole wheat bread
  • Fresh spinach leaves or other sandwich toppings: lettuce, tomato slices, sprouts, etc.
Rinse and drain the chickpeas. Place on a paper towel and remove the outer skins. You can leave them on, but I like to remove them.
In a medium bowl, using a fork or potato masher smash the chickpeas and avocado together. Add in cilantro, green onion, and lime juice. Season with salt and pepper, to taste.
Spread salad on bread and top with your favorite sandwich toppings. I like to add fresh spinach leaves.
Calories: 344kcal, Carbohydrates: 46g, Protein: 14g, Fat: 14g, Saturated Fat: 2g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 7g, Sodium: 16mg, Potassium: 767mg, Fiber: 15g, Sugar: 8g, Vitamin A: 271IU, Vitamin C: 13mg, Calcium: 83mg, Iron: 5mg

Have you tried this recipe?

Leave a comment below and share a photo on Instagram. Tag @twopeasandpod and hashtag it with #twopeasandtheirpod

This content was originally published here.

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