Perfect plant based easy to make no cook lunch – avocado chickpea salad sandwich recipe! Perfect on crackers too as a snack. GF too. 
Remember my avocado chickpea salad with pesto? It has been my most shared post, with over 38,000 pins, and I decided it was time I come up with a sandwich alternative.
You know, for those times when as much as you would love a salad it is just way more practical to take a sandwich on the go.
Take a break from those BLT wrap and chicken clubs and try out this flavor combo – chickpeas, avocado, pesto, red onions, and lemon juice. Might not sound like sandwich material, but oh trust me this avocado chickpea salad sandwich is the bomb dot com.
Crush up those chickpeas slightly so they don’t just roll off the bread and give everything a good mix. Pile the mix in between two freshly toasted slices of bread, and lunch on the go is ready in the form of this smashed avocado chickpea salad sandwich.
For all the vegans and vegetarians out there this is a must try and significantly tastier than a hummus veggie combo. I made this while my mom was visiting us in France for the day we drove out to Nice. So while gazing out at the French Riviera in between bouts of sparkling eyes and wide smiles we took bites of these sandwiches. And we loved them! Much better than just veggies and more interesting than hummus! I have to say this smashed vegan avocado chickpea salad sandwich is currently my favorite plant based lunch! I just cannot get enough of these!
Having friend over? Why not serve this on an chickpea salad sandwich as an open faced sandwich or a snack? The mix works well on crackers too, or you can just eat it directly out of the bowl for a low carb meal!
Works well that way too!
A vegetarian and vegan friendly sandwich option. Avocado chickpea salad sandwich is perfect for lunch on the go.
- 8 pieces of bread toasted (use gluten free bread for gluten free version)
- 1 avocado cubed
- 1 can chickpeas rinsed and drained
- 1/4 small red onion diced
- 1/4 lemon juiced
- 1-2 teaspoons olive oil optional
- 2-3 tablespoons pesto vegan pesto for vegan version
- 2 handfuls spring mix
- salt and pepper to taste.
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In a large bowl combine avocado, salt/pepper, chickpeas, onion, lemon juice, olive oil, pesto and spring mix. Mix until smooth.
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Spread between two pieces of bread.
For vegan pesto check out my vegan basil pesto recipe (or buy in stores, tapanade with basil is usually vegan and works too). For gluten free bread check out Udi’s
Lenora Oneill says
The cost and health perks of the beans factored with the creamy, smooth avocado and all of its nutrition, sandwiched between two perfectly toasted slices of hearty, whole grain bread? Oh yeah. Vegetarian (and vegan!) sandwiches just got the boost they needed to lure me in.
Elisabeth says
I remember about 5 mothns ago drinking only pop at work as an experiment (I couldn’t bring food) and I started getting a lot of gas. So there’s probably at least some level of fructose malabsorption. I also get what appears to be heartburn from sugar (fermentative gases pushin acids up the esophagus). As for milk my tolerance actually increased after drinking about 1 gallon. Still I think I have some sort of intolerance to milk protein since it’s the only food which specifically causes severe constipation if I eat too much. I’ll do a 1-2 month cessation of sugar / milk and then do a pure milk experiment. Maybe the milk intolerance is secondary.
Linda says
This looks delicious! Going to making this weekend.