Smashed Chickpea, Avocado, and Pesto Salad Sandwich

Name: Smashed Chickpea, Avocado, and Pesto Salad Sandwich
Prep time: 10 min
Total time: 10 min
Yield: 3 sandwiches
Ingredients: 1 15 ounce can chickpeas, rinsed and drained; 1 large ripe avocado; 2 tablespoons basil pesto; Juice from 1/2 lemon; salt and pepper; lices of bread; spinach leaves

User Reviews

4.7

9 reviews

Excellent

Prep Time
10 mins
Total Time
10 mins
Servings
3 sandwiches
Course
Salad, Lunch
Cuisine
American, International, Vegetarian, Vegan, gluten-free

Smashed Chickpea, Avocado, and Pesto Salad Sandwich

Iris Warren

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This simple chickpea salad is SO good! I like to use it to make a sandwich, but it is also good with veggies, crackers, chips, or on a bed of greens!

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Ingredients

Servings

1 15 ounce can chickpeas, rinsed and drained
1 large ripe avocado
2 tablespoons basil pesto
Juice from 1/2 lemon
salt and pepper to taste
lices of bread I use whole wheat
spinach leaves if desired

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Instructions

Place the chickpeas on a paper towel or clean kitchen towel and remove the outer skins. Roll them around a bit and they will come off easily. You can leave them on, but I like to remove them.
In a medium bowl, combine the chickpeas and avocado. Smash with a fork until well combined. It is ok if some of the chickpeas are chunky. I like the texture. Stir in pesto and fresh lemon juice. Season with salt and pepper, to taste.
Spread chickpea salad on bread slices and top with spinach leaves, if using. Cut sandwich in half and serve!
Note: I use our homemade Spinach Basil Pesto, but you can use store bought. If you need the sandwich to be vegan, use vegan pesto. This salad also makes a great dip. Serve with cut up veggies, crackers, or pita chips. Also, this salad is best eaten the day it is made because it will turn brown due to the avocado. Use gluten-free bread if you need the recipe to be gluten-free.