This Smashed Chickpea Avocado Sandwich comes together in just minutes, making it a great healthy and flavorful option for lunchboxes, work lunches, or picnics on the go.

You know what can’t be beat? A mile-high sandwich that’s loaded with all of your favorite toppings so that each and every mouthful you get is just a bite of perfection. And that’s exactly what I’ve created here with my Smashed Chickpea and Avocado Salad Sandwich.

Not only is the filling absolutely packed with a ton of flavor with a bunch of complimentary spices, but the toppings mashed in between those two piece of bread are absolutely everything.

And the best part about the toppings is that if you don’t like one (or all) of them, just get rid of them. Omit them. Switch them out. Add something different. Change it. Be creative. Do your own thing. 

This is a sandwich after all. It’s not absolute rocket science. Sandwich recipes I feel are just guidelines.

Sure, we’re starting with the smashed chickpea salad mixture, and that is indeed a beautiful place to start because oh my gah I could just eat that by the spoonful!

But after the smashed avocado chickpea salad, the world is yours, my friend. You can do whatever you want. Any toppings you please.

In fact, How else can I eat Smashed Chickpea Salad?

On a cracker
On a lettuce cup
In a pita
With a spoon
On top of a salad

SO many options for your smashed chickpea salad recipe… don’t feel like it has to stay a sandwich. Although it is a great sandwich!

So how easy is it to make a Smashed Chickpea Avocado Sandwich anyway?

It’s like insanely easy. You can make it the night before work. Or you would probably have time to whip it up in 5-10 minutes right before you scoot the kids out for school and throw it in their lunchboxes.

Let me give you all the details.

1. In a medium bowl, mash chickpeas with the back of a fork or a potato masher until most of the beans are broken up. I like to leave some amount of chunkiness to them for texture, but that’s completely up to you.
2. Add garlic powder, smoked paprika, salt, black pepper, and cayenne to the chickpeas, and stir to combine.
3. In a small bowl, mash the avocado with a fork until mostly broken up with small chunks left, like the chickpeas. (Note: The first time I made this, I made the mistake of mashing the avocado in with the chickpeas and all the spices. Let’s just say that avocado and red spices like paprika do not mix to make a pretty color. So I prefer to mash separately) Stir into the chickpea mixture to combine. Taste and adjust salt as needed.
4. To build sandwiches, spread vegan mayo on the inside of each slice of bread. Add lettuce or spinach, pickles, bell peppers, sprouts or microgreens and top with 1/4 of the chickpea and avocado mixture.
5. If not using all the mixture at once, save in an air-tight container for up to 5 days in the refrigerator. The color may not stay as green but the flavor will still be just as delicious.

But hey, maybe sandwiches aren’t your thing for lunch and you’re looking outside the box. Let me help you out with some ideas from my friends.

• I would not complain if I had these Chickpea Power Bowls for lunch like once a week!
• Vegan Burrito Bowls are a staple in our home and I love how easily they convert to lunch.
• OMG if you served this PB and J Cookie Dough Dip for a lunch treat, you know you’d end up as mom of the year right?

 

NOW THAT YOU KNOW HOW TO MAKE THE SMASHED CHICKPEA AND AVOCADO SALAD SANDWICH, IT’S TIME TO SNAP A PIC AND LOAD IT ONTO INSTAGRAM (TAGGING ME OF COURSE @HAPPYFOODHOLLY) SO I CAN SHARE YOUR CREATION!

SMASHED CHICKPEA AND AVOCADO SALAD SANDWICH

Yield: 4 sandwiches

Prep Time: 5 minutes

Total Time: 5 minutes

This Smashed Chickpea Avocado Sandwich comes together in just minutes, making it a great healthy and flavorful option for lunchboxes, work lunches, or picnics on the go.

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Ingredients

• 1 can of chickpeas, drained
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon salt (more to taste)
• 1/4 teaspoon black pepper
• 1/8 teaspoon cayenne
• 1 avocado
• sprouts or microgreens
• sliced and seeded bell peppers, any color
• leaf lettuce or baby spinach
• sliced pickles
• vegan mayo
• 8 slices of whole wheat bread

Instructions

1. In a medium bowl, mash chickpeas with the back of a fork or a potato masher until most of the beans are broken up. I like to leave some amount of chunkiness to them for texture, but that's completely up to you.
2. Add garlic powder, smoked paprika, salt, black pepper, and cayenne to the chickpeas, and stir to combine.
3. In a small bowl, mash the avocado with a fork until mostly broken up with small chunks left, like the chickpeas. Stir into the chickpea mixture to combine. Taste and adjust salt as needed.
4. To build sandwiches, spread vegan mayo on the inside of each slice of bread. Add lettuce or spinach, pickles, bell peppers, sprouts or microgreens and top with 1/4 of the chickpea and avocado mixture.
5. If not using all the mixture at once, save in an air-tight container for up to 5 days in the refrigerator. The color may not stay as green but the flavor will still be just as delicious.

Nutrition Information:

Amount Per Serving: Calories: 1

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Looking for other great vegan sandwich ideas?

Vegan “Chicken” Salad Sandwich 

Vegan Egg Salad

Vegan Breakfast Sandwich