Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 large ripe avocado
- 2 tablespoons mayonnaise (or plant-based alternative)
- 1 tablespoon Dijon mustard
- 1 celery stalk, finely chopped
- 1 small red onion, finely diced
- 1 tablespoon lemon juice
- Salt and pepper, to taste
- 4 slices of whole-grain or multigrain bread
- Optional: lettuce, tomato slices, cucumber slices, sprouts
Instructions
- Drain and rinse chickpeas. Place in a medium mixing bowl.
- Mash chickpeas with a fork or potato masher until chunky.
- Cut avocado in half, remove pit, and scoop flesh into the bowl.
- Mash avocado together with chickpeas until evenly combined.
- Add mayonnaise and Dijon mustard. Mix thoroughly.
- Finely chop celery and red onion. Add to the mixture and stir gently.
- Add lemon juice, salt, and pepper. Mix well and taste for seasoning.
- Toast the bread slices lightly.
- Spread chickpea avocado mixture onto two slices of bread.
- Add optional ingredients like lettuce, tomato, cucumber, or sprouts.
- Top with the remaining bread slices. Slice sandwiches in half and serve.
Notes
Mash avocado just before assembling to maintain freshness.
Customize with herbs, spices, or additional vegetables.
Use plant-based mayonnaise for a vegan-friendly version.
- Prep Time: 10