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Smashed Chickpea & Avocado Salad Sandwich

Smashed Chickpea & Avocado Salad Sandwich

A creamy, protein-packed vegetarian sandwich made with mashed chickpeas, ripe avocado, fresh herbs, and a squeeze of lime — ready in just 15 minutes and satisfying enough to keep you full all afternoon.
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Prep Time 15 minutes
Total Time 15 minutes
Servings 2

Ingredients
  

  • 1 can (15 oz) chickpeas rinsed and drained
  • 1 large ripe avocado pitted and peeled
  • 2 tbsp fresh cilantro chopped (sub fresh basil if preferred)
  • 2 stalks green onion thinly sliced
  • 1 tbsp fresh lime juice sub lemon juice if using basil
  • ¼ tsp salt or to taste
  • ¼ tsp black pepper or to taste
  • 4 slices bread of choice sourdough, whole grain, or sandwich bread
  • Lettuce tomato, cucumber, sprouts (optional toppings)

Instructions
 

  • Mash the chickpeas. Add the rinsed and drained chickpeas to a medium mixing bowl. Use a fork or potato masher to mash them until mostly broken down, leaving a little texture throughout — you're not going for a smooth paste.
  • Add the avocado. Scoop the avocado into the same bowl and mash it directly into the chickpeas. Mix until the two are combined and creamy, with a few soft chunks still visible.
  • Stir in the fresh ingredients. Add the chopped cilantro, sliced green onion, and fresh lime juice. Season with salt and pepper, then stir everything together until evenly combined. Taste and adjust seasoning if needed.
  • Assemble the sandwiches. Toast your bread if desired. Spread a generous layer of the chickpea avocado mixture onto two slices of bread. Top with lettuce, sliced tomato, cucumber, sprouts, or any toppings you love. Place the remaining slices of bread on top.
  • Serve immediately. Slice each sandwich in half and serve right away. Pairs well with chips, fresh fruit, soup, or a simple side salad.

Notes

 
  • Make it vegan: This recipe is naturally vegan — just double-check your bread label.
  • Swap the herb: Not a cilantro fan? Fresh basil works beautifully here. Pair it with lemon juice instead of lime for a complementary flavor.
  • Storage: Store the filling in an airtight container with plastic wrap pressed directly against the surface to prevent browning. Keeps in the fridge for up to 2 days. Assemble sandwiches fresh to avoid soggy bread.
  • Add some heat: A pinch of red pepper flakes or a drizzle of hot sauce stirred into the filling gives it a nice kick.
  • Bread options: Toasted sourdough is our top pick, but this filling also works great in wraps, pita pockets, or served in lettuce cups for a lighter option.
 

Nutrition Facts

 
  • Calories: 420 kcal
  • Protein: 14g
  • Carbohydrates: 52g
  • Fat: 18g
  • Fiber: 13g
  • Sodium: 480mg