Chickpea salad sandwich
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
  • 1¾ cups of cooked chickpeas (I used dried beans that I soaked and cooked, but can beans work just as well)
  • ¼ cup of finely chopped red onion
  • ½ cup of finely chopped celery
  • 1 tbs of mayo (or vegan mayo)
  • 1 tsp of stone ground mustard
  • the juice/zest of one lemon
  • ½ tsp of salt/pepper
  • For the sandwich
  • 1 ripe avocado
  • 1 handful of sprouts
  • bread of your choice, toasted (I used Eli's health pullman, but any bread of your choice works)
  1. In a food processor, place 1½ cups of chickpeas, mayo (if using), lemon juice/zest, mustard and salt/pepper. Begin to pulse slowly, about 3 seconds for each pulse. Pulse about 10 times, or until chickpeas are just beginning to break up (you don't want to create a smooth paste, it should be crumbly). Use a spatula to mix between pulses if chickpeas are sticking to the side. Alternatively, you could also "mash" the chickpeas with a fork or potato masher if you don't want to use a food processor. You can easily achieve the same texture. You just want the chickpeas pretty "mashed" up to make a creamy texture with some big pieces still remaining.
  2. Remove chickpea mixture, place in a bowl and add remaining ¼ cup of whole chickpeas, red onion, and celery. Mix to combine. Taste, adjust seasoning as necessary.
  3. Enjoy immediately, or store in an air-tight container in your fridge for 3-5 days
  4. To build your sandwich
  5. Toast 2 slices of bread of your choice. Set aside
  6. In a bowl, "mash" one avocado with salt/pepper
  7. Place 1//2 cup of chickpea salad on the bottom of toasted bread, add sprouts, and mashed avocado, top with the second toasted bread slice and enjoy!
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