Smashed Chickpea Avocado Salad Sandwich with Cranberries and Lemon Recipe
Introduction
This Smashed Chickpea Avocado Salad Sandwich is a fresh, flavorful twist on the classic chickpea salad. Combining creamy avocado, tart cranberries, and bright lemon juice, it makes a perfect easy lunch that’s both nutritious and satisfying.
Ingredients
- 1 – 15 oz can chickpeas, rinsed and drained
- 1 large ripe avocado
- 2 teaspoon freshly squeezed lemon juice
- 1/4 cup dried cranberries
- Freshly ground salt & pepper, to taste
- OPTIONAL: 4 slices of your favorite whole grain bread (or gluten free)
- Toppings: Arugula, red onion, or spinach
Instructions
- Step 1: In a medium bowl, smash chickpeas with a fork. Add the avocado and use the fork to mash again until the avocado is smooth but still has a few chunky pieces.
- Step 2: Stir in lemon juice and dried cranberries. Season with salt and pepper to taste. Place the mixture in the refrigerator until ready to serve, ideally within 1-2 days.
- Step 3: When ready to serve, toast the bread slices. Spread half of the chickpea avocado salad over one slice. Add desired toppings such as arugula, red onion, or spinach. Top with the second slice, cut in half, and enjoy!
Tips & Variations
- For extra texture, add chopped celery or cucumber to the salad.
- Swap dried cranberries for raisins or chopped dried apricots for a different sweetness.
- If you prefer a tangier flavor, add a little Dijon mustard or a splash of apple cider vinegar.
- Use gluten-free bread to keep this sandwich suitable for gluten-sensitive diets.
Storage
Store the chickpea avocado salad in an airtight container in the refrigerator for up to 2 days. Because avocado browns quickly, it’s best enjoyed fresh. The sandwich is best assembled just before eating to keep the bread from getting soggy. Reheat bread separately if desired, but avoid microwaving the filling.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this salad ahead of time?
Yes, you can prepare the salad up to 2 days in advance and keep it refrigerated. It’s best to assemble the sandwich just before eating to maintain freshness.
What can I use instead of avocado?
If you don’t have avocado, you can substitute with Greek yogurt or mashed hummus for creaminess, though the flavor and texture will be different.
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Smashed Chickpea Avocado Salad Sandwich with Cranberries and Lemon Recipe
- Total Time: 15 minutes
- Yield: 4 servings (4 sandwich halves) 1x
- Diet: Vegetarian
Description
This Smashed Chickpea Avocado Salad Sandwich combines creamy avocado and chickpeas with a zesty lemon twist and sweet dried cranberries for a refreshing, nutritious, and easy-to-make meal. Perfect for a quick lunch or light dinner, this sandwich offers a delicious balance of flavors and textures with optional fresh toppings and whole grain or gluten-free bread.
Ingredients
Chickpea Avocado Salad
- 1 – 15 oz can chickpeas, rinsed and drained
- 1 large ripe avocado
- 2 teaspoons freshly squeezed lemon juice
- 1/4 cup dried cranberries
- Freshly ground salt & pepper, to taste
Optional Sandwich Assembly
- 4 slices whole grain bread or gluten-free bread
- Arugula, fresh (for topping)
- Red onion slices (for topping)
- Fresh spinach leaves (for topping)
Instructions
- Smash chickpeas and avocado: In a medium bowl, use a fork to mash the rinsed and drained chickpeas. Add the ripe avocado and continue smashing with the fork, leaving a few chunky pieces for texture while making the mixture mostly smooth.
- Add flavorings: Stir in the freshly squeezed lemon juice and dried cranberries. Season the mixture generously with freshly ground salt and pepper to taste. Mix well to combine all ingredients evenly.
- Chill the mixture: Place the chickpea avocado salad in the refrigerator to chill before serving. It is best enjoyed within 1-2 days for optimal freshness and flavor.
- Prepare and assemble sandwich: When ready to eat, toast bread slices until golden brown. Spread about half of the chickpea avocado salad mixture onto one slice. Top with your choice of arugula, red onion slices, or fresh spinach. Place the second toasted slice on top. Cut the sandwich in half and serve immediately for a fresh, tasty meal.
Notes
- For best flavor and texture, use ripe avocados that are soft but not overripe.
- Adjust the amount of lemon juice to your taste for more or less tanginess.
- The sandwich can be made gluten-free by using gluten-free bread.
- Store leftover salad in an airtight container in the refrigerator and consume within 1-2 days to avoid browning of the avocado.
- Optional toppings like arugula, red onion, and spinach add freshness and a slight crunch—feel free to customize.
- This salad is great served not only as a sandwich filling but also as a dip or salad on its own.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Sandwich
- Method: No-Cook
- Cuisine: American
Keywords: chickpea avocado sandwich, smashed chickpeas, avocado salad, vegetarian sandwich, healthy lunch, cranberry avocado salad, easy no-cook recipe
