Meet Alex Caspero
Alex Caspero is a Registered Dietitian, New York Times Bestselling Plant-Based Chef and mom of two. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.
Avocado Chickpea Salad Bagel Sandwich. A healthy vegan sandwich! Smashed chickpea and avocado salad on poppyseed bagels. Ready in minutes for a delicious, plant-based lunch.
File this under, ‘I can’t believe I haven’t shared this recipe with you yet.’
You know those recipes you make so many times, you almost forget it’s a recipe? Like my lentil soup or green goddess sandwich. I eat those both so often, I don’t even need a recipe. Sure, they’re a little different each time, but who cares? A little this, a little that; they always turn out exactly how I need them in the moment.
That’s how this avocado chickpea salad is. I’ve created at least 10 different versions, but all of them are my favorite. Mash a ripe avocado, add some chopped chickpeas, perhaps a little veggie or three and brighten the whole thing up with lemon juice and salt/pepper.
Sometimes I throw in feta cheese, or a hard-boiled egg. For extra creaminess, I like a touch of mayo but that’s completely optional. Delicious on a bagel as shown here, but also on a bed of lettuce, as an open face sandwich or in a wrap.
It’s always delicious, it’s always satisfying. It’s also why I’m sharing it with you. My non-recipe that I wrote into a recipe but also highly encourage you not following it to a T.
The beauty of this avocado chickpea salad recipe is that you need only a handful of ingredients. As I mentioned above, it’s incredibly customizable to whatever you’d got on hand. I love it most served on a toasted bagel as the crunchy bagel texture pairs perfectly with the creamy salad, but any bread, pita or wraps will work.
Rinse and drain the canned chickpeas. Next, add to a medium bowl along with the avocado and olive oil. Using a fork or potato masher, smash the avocado and chickpeas together until well combined. Mix in the fresh cilantro, red onion and a squeeze of fresh lemon or lime juice. Season to taste with salt and pepper.
Finish by spreading the avocado chickpea salad onto a toasted bagel, or your bread of choice, and top with your favorite sandwich toppings. I love microgreens or sprouts, fresh sliced tomatoes and sliced cucumber.
Obviously, you can serve this one on any bread, but can I make the case for a bagel?
I haven’t had a bagel since I was pregnant. Of which you now know that I ate a bagel almost daily during the first trimester. I haven’t had a craving for one since, until I walked past a bagel shop a few weeks ago. Suddenly, all those carb feelings came rushing back to me and a chewy bagel sandwich was all I wanted.
So I grabbed a few to go, finished my walk and headed into the kitchen to create old faithful. My mashed chickpea and avocado sandwich that I knew would taste phenomenal on top of that bagel. And, it did. It really did. So much so that I measured out my ingredients, wrote it up and here we are.
Happy Friday! Hope you have a beautiful weekend planned. We are heading up to Madison for my sister-in-laws shower and I can’t wait to walk around the farmer’s market and drink some brandy. xo
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!Print
Vegan Avocado Chickpea Salad Bagel Sandwich. Healthy vegan sandwich! Smashed chickpea and avocado salad on poppyseed bagels.
This recipe was first published in 2018 and updated in 2022.
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