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
Scale
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
