Smashed Chickpea Salad Sandwich
Easy Smashed Chickpea Salad Sandwich with mashed chickpeas, creamy avocado, fresh lemon, Dijon, and herbs on toasted sourdough — healthy, vegan, and ready in 10 minutes.
Equipment
- large mixing bowl
- Fork
- Toaster or skillet
- knife
Ingredients
Chickpea Filling
- 15 oz canned chickpeas, rinsed and drained patted dry
- 1 ripe avocado, mashed
- 1 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp fresh chives, chopped
- salt and black pepper to taste
Sandwich
- 4 slices sourdough or whole grain bread toasted
- 4 leaves romaine or butter lettuce
- 1 tomato, thinly sliced
- 0.25 red onion, thinly sliced
Instructions
- Rinse and drain the chickpeas. Pat dry with paper towels.
- In a large bowl, mash the chickpeas with a fork until about half are crushed and half remain whole.
- Add the mashed avocado, lemon juice, Dijon mustard, parsley, chives, salt, and pepper. Mix until combined.
- Taste and adjust with more lemon juice, salt, or Dijon as needed.
- Toast the bread slices until golden.
- Spread the chickpea mixture generously on 2 slices of toasted bread.
- Top with lettuce, tomato slices, and red onion.
- Close with the remaining slices of bread, press lightly, and slice in half diagonally. Serve immediately.
Notes
Rinse and dry chickpeas before mashing. Mash to a chunky consistency — not a smooth paste. Toast bread before assembling. Assemble fresh from refrigerated filling when ready to eat. Press plastic wrap onto filling surface to slow avocado browning.