Description
A quick and nutritious Chickpea Avocado Salad Sandwich combining creamy avocado and mashed chickpeas with fresh vegetables and flavorful seasonings to create a delicious, plant-based sandwich perfect for a light lunch or snack.
Ingredients
Salad Mixture
- 1 (15.5 ounce) can chickpeas, drained and rinsed (about 1 3/4 cups)
- 1 large avocado
- 1/2 cup red onion, finely chopped
- 1/2 lemon, juiced
- 1 tablespoon yellow mustard
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon sea salt
- Celery, thinly sliced (to taste)
- Dulse flakes, for a fishy flavor (optional)
- Old Bay Seasoning, to taste (optional)
- Relish, to taste (optional)
- Pickled jalapeño nacho slices (mild), to taste (optional)
Sandwich Assembly
- 4 slices bread (your choice)
- Tomatoes, sliced
- Red onion, sliced
- Sprouts, as desired
- Yellow mustard, for spreading
- Hummus, for spreading
- Dill pickles, sliced
- Mixed greens, as desired
Instructions
- Prepare Avocado Puree: Using an immersion blender or a fork, puree the avocado until it is creamy and smooth with a whipped texture similar to mayonnaise.
- Mix Seasonings: Combine the pureed avocado with fresh lemon juice, yellow mustard, garlic powder, sea salt, black pepper, and finely chopped red onion. Taste and adjust seasonings according to preference.
- Mash Chickpeas: In a separate bowl, mash the drained and rinsed chickpeas. Leave some chickpeas whole or partially mashed to add texture to the salad.
- Combine Mixtures: Add the avocado mixture to the mashed chickpeas and mix thoroughly until completely incorporated. Optionally add celery, dulse flakes, Old Bay seasoning, relish, and pickled jalapeño slices to enhance flavor. Chill in the refrigerator for 10 minutes.
- Build Sandwich: After chilling, assemble the sandwiches by spreading hummus and/or yellow mustard on the bread slices, layering the chickpea avocado salad, tomatoes, red onion, sprouts, dill pickles, and mixed greens. Close sandwiches and serve.
- Storage: For advance preparation, store the chickpea avocado salad separately in an airtight container in the refrigerator for up to 4 days. Note that the avocado may oxidize and darken slightly but remains safe to eat.
Notes
- To enhance the “fishy” flavor, add dulse flakes and Old Bay Seasoning to the salad.
- You can vary the texture by mashing chickpeas more or less to your liking.
- Using fresh lemon juice not only adds flavor but also helps retard avocado browning.
- This sandwich is perfect for a quick, plant-based meal that’s gluten free if gluten-free bread is used.
- Adjust the spice level by adding more or fewer pickled jalapeño slices.
- The sandwich can be served open-faced or as a traditional sandwich.
