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- 1 can (15 oz) chickpeas, rinsed and drained - 1 ripe avocado, mashed - 1/4 cup plain Greek yogurt (or vegan yogurt) Chickpeas are the stars of this salad. They give a hearty feel and a good source of protein. I love using canned chickpeas for their ease. Just rinse and drain them, and you’re ready to go. The avocado adds creaminess and healthy fats. Make sure it’s ripe for the best taste. Greek yogurt, or a vegan alternative, brings a tangy flavor and helps bind everything together. - 1 tablespoon Dijon mustard - 1 tablespoon lemon juice - 1/2 teaspoon garlic powder - 1/4 teaspoon cumin - Salt and pepper to taste Next, let’s talk about seasonings. Dijon mustard adds a punch of flavor. The lemon juice brightens everything up, making the salad fresh. Garlic powder and cumin give depth. I adjust the salt and pepper to my taste. This mix makes the salad sing! - 1/4 cup red onion, finely chopped - 1/4 cup celery, finely chopped - 1/4 cup fresh cilantro or parsley, chopped For some crunch, I add red onion and celery. They add texture and taste. Fresh herbs like cilantro or parsley bring a burst of color and flavor. You can mix and match based on what you like. These add-ins make the salad more exciting and fun to eat! First, take a can of chickpeas. Rinse and drain them well. In a large bowl, mash the chickpeas using a fork or a potato masher. Aim for a mostly smooth texture but leave some small chunks for a better bite. The chickpeas are the star here, so don't rush this step! Next, you will blend in the mashed avocado. Add it to the chickpeas and stir until it mixes well. The avocado adds creaminess and flavor. Then, it’s time to combine some key ingredients. Stir in 1/4 cup of Greek yogurt or vegan yogurt. Follow this with 1 tablespoon of Dijon mustard and 1 tablespoon of fresh lemon juice. Sprinkle in 1/2 teaspoon of garlic powder and 1/4 teaspoon of cumin. Finally, season with salt and pepper to your liking. Mix everything until it’s well combined. Now, we will add some fresh flavors. Gently fold in 1/4 cup of finely chopped red onion and 1/4 cup of finely chopped celery. These veggies add crunch and taste. Then, toss in 1/4 cup of freshly chopped cilantro or parsley. This gives the salad a bright touch. Make sure everything is evenly mixed but be careful not to over-mix. Choosing the right bread is key. Whole grain or gluten-free bread works great for this salad. Grab a slice and place a generous scoop of the chickpea avocado salad on it. Next, layer on some crisp lettuce leaves. If you like, add slices of tomato for extra flavor. Finally, top it with another slice of bread. Press down gently to hold everything together. Slice the sandwiches in half for easy eating and enjoy! Mashing chickpeas is key for a great salad. I use a fork or potato masher. Aim for mostly smooth with some chunks. This mix adds a nice bite. If you mash too much, the salad becomes mushy. You want it creamy but with texture. Avoid over-mixing the salad. When you add avocado and other ingredients, mix gently. This keeps the chunks intact and adds to the salad's appeal. A light hand lets the flavors shine through. Spices can transform your salad. I suggest adding a pinch of smoked paprika. It gives a warm, smoky taste. You could also try a dash of cayenne for a kick. This adds depth without overpowering the salad. If you like heat, add chopped jalapeños. They give a nice spice and crunch. Adjust the amount based on your taste. You want heat but not too much that it masks the other flavors. For sides, I love serving this salad with carrot sticks or cucumber slices. They add crunch and freshness. You could also pair it with a light soup for a full meal. Get creative with serving! Try it in lettuce wraps for a low-carb option. You can also scoop it into bell pepper halves. This adds color and makes it fun to eat. Enjoy your meal with a side of fresh fruit for a sweet touch! {{image_2}} If you want to make this salad vegan, simply swap the Greek yogurt for vegan yogurt. This change keeps the creamy texture while making it plant-based. For those who need gluten-free options, choose gluten-free bread. Many brands offer tasty choices that will work well with this salad. You can switch chickpeas for other beans like black beans or white beans. This can change the flavor and texture a little but still taste great. Fresh herbs also play a big role. Try using dill or basil instead of cilantro or parsley for a fresh twist. You can even add some spinach for extra nutrition. Want to add a sweet touch? Toss in some chopped apples or grapes. The sweetness balances well with the savory flavors. You can also play with dressings. Use tahini or a light vinaigrette instead of the Dijon mustard. Each option gives a new vibe to the salad, making it fun to experiment. To store your chickpea avocado salad, use a tight container. Glass or plastic containers with lids work best. Before sealing, make sure it’s cool. This keeps the salad fresh longer. If you have leftovers, try to eat them within three days. To stop browning, squeeze a little lemon juice on top. I do not recommend freezing chickpea avocado salad. The texture changes when frozen. However, if you must freeze it, use an airtight container. When you are ready to eat, let it thaw in the fridge overnight. After thawing, mix it well before serving. In the fridge, chickpea avocado salad lasts about three to five days. Always check for signs of spoilage. If the salad looks brown or smells off, it’s time to throw it away. Freshness matters for both taste and health. The Chickpea Avocado Salad can last up to three days in the fridge. To keep it fresh, store it in an airtight container. If you see any browning on the avocado, just stir it a bit. It won't affect the taste much. Yes, you can make this salad ahead of time. Try to mix it a day before you plan to serve it. This gives the flavors time to blend. To keep the avocado vibrant, add a bit more lemon juice. This helps prevent browning and keeps it tasty. If you want a low-carb option, try using lettuce leaves or cucumber slices. You can wrap the salad in large romaine leaves or use thick cucumber slices as a base. These alternatives are crunchy and refreshing. They also add a fun twist to the meal. This blog post covered how to make a tasty chickpea avocado salad. We talked about the main ingredients, seasonings, and great add-ins. You learned to mix and mash your way to a perfect sandwich. I shared tips to improve texture and flavor, plus serving ideas. Remember, you can customize this dish with various ingredients and storage tips to keep it fresh. Enjoy making this quick, healthy meal and feel free to try our suggested variations for something new!

Chickpea Avocado Salad Sandwiches

Discover the deliciousness of Chickpea Avocado Salad Sandwiches! This easy recipe blends creamy avocado and protein-rich chickpeas for a nutritious meal in just 15 minutes. Perfect for a quick lunch or a satisfying snack, these sandwiches are loaded with flavor and healthy ingredients. Don't wait to elevate your sandwich game—click through to explore this tasty recipe and impress your friends and family today!
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Ingredients
  

1 can (15 oz) chickpeas, rinsed and drained

1 ripe avocado, mashed

1/4 cup plain Greek yogurt (or vegan yogurt)

1 tablespoon Dijon mustard

1 tablespoon lemon juice

1/2 teaspoon garlic powder

1/4 teaspoon cumin

Salt and pepper to taste

1/4 cup red onion, finely chopped

1/4 cup celery, finely chopped

1/4 cup fresh cilantro or parsley, chopped

Whole grain or gluten-free bread (for serving)

Lettuce leaves, for garnish

Slices of tomato (optional)

Instructions
 

In a large mixing bowl, mash the chickpeas with a fork or potato masher until mostly smooth, leaving some chunks for texture.

    Add the mashed avocado to the chickpeas and mix until well combined.

      Stir in the Greek yogurt, Dijon mustard, lemon juice, garlic powder, cumin, and season with salt and pepper.

        Gently fold in the chopped red onion, celery, and cilantro or parsley until everything is evenly distributed.

          To assemble the sandwiches, place a generous scoop of the chickpea avocado salad onto a slice of bread.

            Top with lettuce leaves and tomato slices if desired, then cover with another slice of bread.

              Slice the sandwiches in half and serve immediately.

                Prep Time: 15 minutes | Total Time: 15 minutes | Servings: 4 sandwiches