Chickpea Avocado Sandwich Recipe
Who knew chickpea avocado salad layered in a sandwich could be so good? This chickpea avocado sandwich recipe is truly the best and features amazing flavors from fresh garlic, lemon juice, and cilantro. Paired with soft bread slices and juicy tomatoes, this hearty sandwich recipe is perfect for both lunch and dinner.
Servings: 4 servings
Ingredients
- 14.5 ounces canned chickpeas drained and rinsed
- 1 avocado ripe
- ½ lemon juiced
- ½ bunch cilantro chopped
- 1 garlic clove minced
- Kosher sea salt to taste
- Kosher black pepper to taste
- 2 celery stalks chopped
- 1 tomato thinly sliced
- 4 butter lettuce leaves
- 4 slices whole wheat bread or whole grain
Instructions
- Place half of the chickpeas in a food processor.
- Add in the avocado, lemon, cilantro, garlic and season to your taste with salt and pepper.
- Pulse several times until everything is minced, but not make it into a paste.
- Transfer the mixture into a mixing bowl and stir in the remaining wholechickpeas and chopped celery.
- Spread the filling over 2 of your bread slices. Top with sliced tomato andlettuce. Close the sandwiches with the remaining 2 slices of bread
Notes
- Be sure your avocado is ripe enough. If the avocado is too hard, it is not ready to use. Too soft? Probably won't be good in this recipe.
- Ripe tomatoes are best for this sandwich because they are richer in flavor and have much more depth.
- You can use either cilantro or parsley. We like parsley.
- Store the chickpea and avocado salad in an airtight container in the refrigerator for up to three days or just before the avocado browns.
- Make a chickpea salad wrap by using a tortilla.
Nutrition
Calories: 265kcal | Carbohydrates: 35g | Protein: 11g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 423mg | Potassium: 731mg | Fiber: 11g | Sugar: 4g | Vitamin A: 1374IU | Vitamin C: 25mg | Calcium: 108mg | Iron: 3mg