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 babies 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 an 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. Sometimes I throw in a hard-boiled egg. Sometimes I add in a touch of mayo for extra creaminess. Sometimes I eat it on a bed of lettuce and sometimes I eat it piled onto a poppyseed bagel with a big ol’ pile of microgreens.
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.
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. Sharing friends, is caring.
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!
Vegan Avocado Chickpea Salad Sandwich
Yield 4 sandwiches
Vegan Avocado Chickpea Salad Bagel Sandwich. Healthy vegan sandwich! Smashed chickpea and avocado salad on poppyseed bagels.
- 1 can chickpeas, rinsed and drained
- 2 avocados, pitted, and chopped
- 1/3 cup chopped cilantro
- 2 tablespoons finely chopped red onion
- 1 tablespoon olive oil
- Juice of 1 lime
- Salt and black pepper, to taste
- 4 poppyseed bagels, divided
- microgreens, for topping
- sliced tomatoes, for topping
- Rinse and drain the chickpeas. Add to a medium bowl along with the avocado. Using a fork or potato masher to smash the avocado and chickpeas together. Add in cilantro, onions, and lime juice. Season with salt and pepper, to taste.
- Spread salad on bagels and top with your favorite sandwich toppings, I love microgreens and sliced tomatoes!
Courses main, lunch, sandwich