This Chickpea Salad Sandwich tastes remarkably like an egg salad sandwich. Made with creamy avocado, it's the perfect way to eat more plant-based protein and takes just minutes to prepare.
In a large bowl, combine the avocado flesh, mustard, lemon juice, salt, and pepper. Use a fork to mash it together, until creamy.
Add in the drained chickpeas, red onion, celery, and fresh dill. Stir well, mashing some of the chickpeas as you go, until it reaches your desired texture. Taste the chickpea filling and adjust any seasoning to taste.
Serve the chickpea salad right away as a sandwich filling or in a lettuce wrap. For a sandwich, serve it on whole-grain bread with sliced tomatoes, red onion, and lettuce, or use any toppings you have on hand. It tastes remarkably like an egg salad sandwich.
Leftover chickpea salad can be stored in an airtight container for up to 2 days. It will brown slightly over time, because of the avocado, but it still tastes good!
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Notes
Nutrition information is for roughly a heaping 1/2 cup of chickpea salad, assuming you get a little over 2 cups total from this recipe. This information is automatically calculated and is just an estimate, not a guarantee.Update Note: This recipe was updated in April 2024 but the only change is omitting the optional pickles. You can find the original recipe here.