These Avocado Pesto Chickpea Sandwiches only require a few ingredients and come together in just 10 minutes! They’re easy, healthy and perfect for a delicious vegan lunch.
I made these Avocado Pesto Chickpea Sandwiches on a whim the other day and they turned out so good, I had to share the recipe with you all! They only require a few ingredients but they’re also really adaptable if you want to add extra ingredients to the chickpea salad.
Sandwiches can be boring sometimes but these avocado pesto sandwiches are full of flavor! And, if sandwiches aren’t your thing, you can easily make the recipe into a wrap, top it on a salad or use it for a dip with chips.
Avocado Pesto Chickpea Sandwich Recipe Ingredients
- Chickpeas – I just used one can of cooked chickpeas for this recipe. You can make your own chickpeas if you like, but canned is so easy sometimes! I like to buy salt free (or low sodium) organic chickpeas when I can find them. If you can’t get your hands on chickpeas, white beans would work well too.
- Avocado – I used one medium sized avocado and was lucky to find a perfectly ripe one! A ripe avocado will be mostly firm to the touch with a small amount of give when you press on it.
- Pesto – I made my own vegan pesto for this recipe but you could also use store-bought pesto. My homemade pesto recipe includes: spinach, basil, garlic, lemon juice, nutritional yeast, miso paste, salt and olive oil.
- Lemon Juice – I added a squeeze of fresh lemon juice to the smashed chickpeas to add a nice bright flavor. Lemon also goes well with the avocado and pesto.
- Garlic – I used some chopped fresh garlic in my sandwiches but if you don’t like the strong taste of fresh garlic you could also use granulated garlic, to taste.
- Salt & Pepper – To taste.
- Sandwich Ingredients – For the sandwiches, I used whole wheat bread, lettuce, tomato and onion. I kept mine pretty simple but you can add as many ingredients as you like to yours!
How To Make Avocado Pesto Smashed Chickpea Sandwiches
These Avocado Pesto Chickpea Sandwiches are so easy to make and only take about 10 minutes! They’re perfect for a quick and easy lunch that’s also healthy!
- Start by adding the avocado to a medium sized bowl and mashing it with a fork. You can mash it completely or leave a few chunks if you like.
- Next, add the chickpeas to the bowl and mash them with a fork. I like to leave some of them whole so there’s still a little texture to your chickpea salad.
- Add the pesto, lemon juice, garlic and salt and pepper and mix everything together. Feel free to add as much of the ingredients in as you like!
- Assemble your sandwich: place one slice of bread down, add your toppings, then add a big spoonful of the chickpea salad and top with another piece of bread. Enjoy!
Pesto Chickpea Sandwich Frequently Asked Questions
- How long does this chickpea salad stay good in the refrigerator for? It does have avocado in it so it is likely to not last as long as other chickpea salads. But, it also has lemon juice so that will help keep it from browning too soon. I like to keep mine for no longer than 3 days.
- Can the chickpea mixture be frozen? No, I would not recommend freezing it because the avocado probably wouldn’t be that great when thawed.
- Do I have to make a sandwich with the avocado pesto chickpea mixture? No! You could make a wrap, add it to a salad or even use it as a dip for chips.
- Is this recipe vegan? Yes! Just make sure to use a vegan pesto recipe.
- Is this recipe gluten free? It is gluten free as long as you use gluten free bread.
Do you have a question that I didn’t answer? Ask me in the comment section below and I will get back to you ASAP!
Looking For More Vegan Chickpea Recipes?
Teriyaki Stir Fry with Broccoli and Chickpeas
Vegan Meatloaf with Lentils and Chickpeas
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Avocado Pesto Chickpea Sandwiches
- Total Time: 10 minutes
- Yield: 2-4 1x
- Diet: Vegan
Description
These Avocado Pesto Chickpea Sandwiches are easy to make and great for a healthy vegan lunch!
Ingredients
- 1 medium sized avocado
- 1 (15 oz) can chickpeas, drained and rinsed
- 1/4 cup prepared pesto sauce, vegan if necessary
- Juice of 1/2 lemon
- 1–2 cloves minced garlic
- Salt and black pepper, to taste
Instructions
- Start by cutting the avocado in half and removing the pit. Then, use a spoon so scoop the avocado out and add it to a medium sized bowl and mash with a fork. You can mash it completely or leave a few chunks if you like.
- Next, add the chickpeas to the bowl and mash them with a fork. I like to leave some of them whole so there’s still a little texture to your chickpea salad.
- Add the pesto, lemon juice, garlic and salt and pepper and mix everything together. Feel free to add as much of the ingredients in as you like!
- Assemble your sandwich: place one slice of bread down, add your toppings, then add a big spoonful of the chickpea salad and top with another piece of bread. Enjoy!
Notes
I didn’t add them to mine, but diced jalapeños would be a great addition if you want some more spice!
- Prep Time: 10 mins
- Cook Time: 0 mins
- Category: Lunch, Vegan
- Method: No Cook
- Cuisine: American
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