Vegan Chickpea Salad Sandwich with Avocado
This vegan chickpea salad sandwich is loaded with a ton of colour, crunch and nutrition! It's the perfect chicken salad swap!
Ingredients
- 1 can no salt added chickpeas drained and rinsed
- 1 large ripe avocado1
- ½ tbsp lemon juice
- ½ tsp hot chili pepper finely minced
- Salt and pepper
- 4 slices whole grain sprouted bread
- 1 large heirloom tomato sliced
- ½ cup sweet microgreens
- ½ cup shredded carrot
- ½ cup cooked and shredded beet
Instructions
- In a bowl, mash the avocado until fairly smooth, add in the lemon juice, hot chili pepper, and chickpeas. Season with salt and pepper.
- To assemble the sandwich, layer the slices of tomatoes on one slice of bread, add the microgreens, the beets, the chickpea salad and the carrots. Slice into the bad boy and enjoy!
Notes
This vegan chicken salad swap is awesome all on its own, but let's not stop there. I load this avocado chickpea salad sandwich right up. Sliced ripe heirloom tomato, microgreens, shredded cooked beets and shredded carrots. Seriously - could you imagine a more beautiful sandwich?
Now, if you're in the mood for chicken salad, will this do the trick? Probably not. It's really not the same, just a take on the concept. But I kind of like the supple texture of the chickpeas with the creamy mildly sweet flavor of the avocado. It's lighter, brighter and holy hell, it's good with all the fixins'.