If you are looking for an easy, quick, healthy and delicious lunch this Chickpea Salad Sandwich recipe with avocado ticks all those boxes! Super simple and fast to make, ready in just 10 minutes using only 6 ingredients.
This chickpea avocado sandwich makes a great packed lunch. The filling can be made the night before and then loaded up in between your favorit bread. Get a can of chickpeas, an avocado, half a lime and shallot, salt and pepper. Mash it up with a fork and you are done!
No need to add mayo with the creaminess of the mashed avocado which makes this recipe super healthy. Chickpea Avocado Salad Sandwich makes a great packed lunch for work or a picnic. If you’re looking for an easy lunch that you can feel good about, this is recipe is it!
This chickpea avocado sandwich makes a great quick lunch served alongside a salad like this Mediterranean tomato and cucumber salad. Another great toast recipe to try is this Hummus Toast with Avocado and Cherry Tomato.
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Ingredients
This chickpea tuna salad sandwich is super easy to make with just a few ingredients listed below. For the full written recipe with the quantities, see the recipe card at the bottom.
- Avocado
- Canned chickpeas, drained and rinsed
- Shallot, minced
- Lime juice
- Sea salt and ground black pepper to taste
- Bread slices, use your favorit sandwich bread or check out this No Knead Whole Wheat Bread recipe
- Arugula
- Red onion or pickled red onion for serving
See recipe card for quantities.
Hint, Use your favorite bread, a nice sourdough or home made Whole Wheat Bread would taste excellent with the chickpea salad sandwich. Top your salad with some pickled red onion and peppery arugula and you are good to go.
Also check out this Chickpea salad with avocado.
Instructions
This recipe makes enough “chickpea tuna salad” for 2 sandwiches. Make both or save half the filling for another day.
- Place the avocado, chickpeas, minced shallot and lime juice in a mixing bowl. Mash well with a potato masher or fork to desired consistency, it should be mushy with some lumps left. Season with salt and pepper to taste.
- To assemble the sandwich, layer the bottom slice with some arugula and half the chickpea salad. Top with sliced red onion or pickled red onion and more arugula. Add top slice to the sandwich, cut in half and enjoy! Repeat with the second sandwich, or save the chickpea avocado salad for another day.
Substitutions and Variations
- Bread – Use any bread of choice here, store bought or homemade like this
- Gluten-free – for a gluten free toast, use a gluten free bread.
- Tomatoes – Add a few slices of tomato to this vegan chickpea salad sandwich.
- Onions – The pickled red onions are a perfect topping to this smashed chickpea salad sandwich. Another option are slices of sweet onion or some pickles.
Storage
The sandwich tastes best eaten the same day. But the “chickpea tuna salad” filling can be stored in an air thigh container for up to 4 days in the fridge. Save the filling to make a packed lunch sandwich for another day.
I do not recommend freezing the sandwich.
Bread recipes
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- 2 avocados
- 1 can chickpeas, drained and rinsed
- 1 small shallot, minced
- 1 lime, juiced
- sea salt and ground black pepper to taste
- 4 bread slices
- 1 cup arugula
- ¼ red onion, thinly sliced or pickled red onion
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Place the avocado, chickpeas, minced shallot and lime juice in a mixing bowl. Mash well with a potato masher or fork to desired consistency, it should be mushy with some lumps left. Season with salt and pepper to taste.
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To assemble the sandwich, layer the bottom slice with some arugula and half the chickpea salad. Top with sliced red onion or pickled red onion and more arugula. Add top slice to the sandwich, cut in half and enjoy! Repeat with the second sandwich, or save the chickpea avocado salad for another day.
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