Yesterday we moved into our new apartment! Finally, I’ll have my own office. And our place is much larger than my previous 700 square foot 1-bedroom.
I’m so eager to get to Home Goods, Pottery Barn, Target plus go antique shopping. The upside of moving is that you get to completely redecorate. If I haven’t mentioned before, my style is very romantic with a bit of sophistication. I love antiques and making them new again with a fresh coat of paint. In fact, I recently had an old headboard painted a beautiful bronze gold from my friends at MegMade here in Chicago. They have a wonderful Etsy shop too, so check it out!
Next up on my list of today’s talking points is this epic vegetarian sandwich that I made in partnership with my friends at Peapod. Like I mentioned in previous posts, Peapod asked me to create delicious recipes for their new website FromThePod.com, which I am completely LOVING!
What ingredients do you need to make chickpea avocado salad sandwiches?
These easy, vegetarian sandwiches take just 5 minutes to make and are loaded with:
- creamy, ripe avocado
- plus protein and fiber packed chickpeas
- a little bit of sweetness from cranberries
- and a zesty tang from lemon
It’s basically sandwich magic. Or salad magic if you’re avoiding extra carbs.
However you decide to enjoy this sandwich, I know you’re going to love its flavor and how easy it is to throw together for a healthy lunch. Now I’m off to look at paint colors… wish me luck!
If you make this recipe, be sure to leave a comment below or snap a pic and tag #ambitiouskitchen on Instagram. I love seeing your creations! Have a great weekend.
Other vegan lunch ideas you might like:
Vegan Apple Pecan Chickpea Salad Wraps
Chopped Thai Chickpea Salad with Curry Peanut Dressing
Curry Roasted Cauliflower Sweet Potato Salad
Smashed Chickpea Avocado Salad Sandwich with Cranberries + Lemon
Ingredients
- 1 - 15 oz can chickpeas, rinsed and drained
- 1 large ripe avocado
- 2 teaspoon freshly squeezed lemon juice
- 1/4 cup dried cranberries
- Freshly ground salt & pepper, to taste
- OPTIONAL: 4 slices of your favorite whole grain bread (or gluten free)
- Toppings: Arugula, red onion, or spinach
Instructions
- In a medium bowl, smash chickpeas with a fork. Add in avocado and use fork to smash again until avocado is smooth, yet still contains a few chunky pieces.
- Stir in lemon juice and cranberries. Season with salt and pepper to taste. Place in refrigerator until ready to serve (best within 1-2 days).
- When ready to serve, toast bread then spread 1/2 chickpea avocado salad over 1 slice. Top with arugula, red onion or spinach, if desired. Add other toasted slice on top, then cut in half and enjoy!
Recipe Notes
Nutrition
This post is sponsored by Peapod. All thoughts and opinions are my own. Thanks for continuing to support AK and the brands that help make this site possible!
This was amazing. I wanted to et the whole bowl. I added some everything bagel seasoning instead of the salt and pepper. Awesome recipe!
Love that! Glad you enjoyed!
Hi,
This looks divine! I can’t wait to try it. Thank you! A quick question re: serving size. Is it really one gram? AKA less than one ounce imperial? TIA for the clarification. 😀
Sorry for the confusion! The nutrition information reflects 1/2 of the recipe (as the whole recipe serves 2).
I love the quickness of this recipe and the healthiness factor, however, it was significantly lacking in flavor for me 🙁 I think it needs something a little extra, even with more lemon juice.
Oh so sorry – You can definitely adjust the seasonings to your preference.
So yum! I wanted something quick, simple and healthy for meals and this fit the bill. I topped it with arugula and added cilantro lime aioli. The cranberries give this an extra layer of flavor and don’t overwhelm the avocado chickpea salad. One sandwich loaded with the salad was filling too! I will definitely be making this again.
Delicious! Happy to hear it came out great and that you are loving this recipe ❤️🙂
Yes! Sounds delish but can I swap the cranberries for something else as a diabetic I am a bit concern. Thank u!
Hello! Totally fine to just leave them out 🙂
I look forward to trying these tasty recipes.
So excited for you to try them!
So easy! Made recipe exactly as posted. The one difference is that I prepare chickpeas from dried – it’s really easy with my instant pot. Shop at a store that turns over dried bean stock regularly for the freshest peas. Rinse, Overnight soak, then , pressure cook for 12-13 minutes in 1/2 pot water . Time and release depend on whether you want firmer or more tender chick peas. Quick release for firm, 10 min release for tender.. 1 – 1/2 cups chick pease is equivalent to 1 can. A 1# bag of. Dried chick peas yields approx. 4 15 oz can. I’m a big fan of your Thai chopped salad with chickpeas, too.
Perfect! Great tip 🙂 Glad you enjoyed!!
This is such a filling, healthy and fresh tasting recipe! The lemon adds a great brightness as do the craisins. Easy to add to some hearty bread or on top of a bed of greens.
Is it best to keep this in the fridge before serving or can it be served right away ?
It can be served right away!
I have dead taste buds (according to my family), so I added 1 teaspoon cumin, 1 chopped green onion and 10 sprigs cilantro, chopped. I was much happier. It will be a favorite!
Perfect! Glad you enjoyed 🙂
I added fresh cilantro, chopped sundried tomatoes in olive oil and 1 tbsp of lemon juice.
Perfect! Delicious 🙂
Quick, easy & tasty. I added chopped peacans for more texture!
Love that idea! Glad you enjoyed!
This is so delicious! I had it on one piece of sprouted whole grain bread with a handful of arugula. I can’t wait to have some more for lunch tomorrow. I might throw it on a bed of kale with some peppers, celery, and tomato and make it a super food salad.
Perfect!! That superfood salad would be amazing too 🙂
Delicious. I added some vegannaise, celery and green onions. Yummy
Perfect!!
I’m concerned about the amount of carbs in this sandwich, and from what I understand it doesn’t even include the bread in the count.
Super easy, ridiculous delicious-ness. This recipe is a keeper!
I plan to make this next week for us to take for lunch at work. I know it says that the mashed chickpeas and avocado are good for 1-2 days but my question is….does it turn to a brown mush? I want my husband to be willing to actually eat it if I send it! I planned on taking everything separately and assembling when ready to eat. Thoughts?
The lemon juice will help combat premature browning of the avocado, so I think it would be fine to prepare this in the morning if packing for that day’s lunch. Looks like one recipe is good for two lunches so you won’t have to wonder what the leftovers will look like next day. Maybe reserve a little bit and put it in the fridge to see how it keeps its green over the course of the day/next day.
Been eyeing this recipe forever and finally tried it. Soooo delicious. Was in a rush so I left out red onion and did a pretty poor job smashing, but I did add some feta which was a wise choice. 10/10 would eat everyday. Yum!!
I added some goat cheese to this amazing recipe and it was unreal! love this!
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The most recent comments are a couple years old now, but I hope someone can help me. I made this as directed. It took me quite a bit longer to mash the chickpeas, and my mixture was not green whatsoever. I’m new to the avocado game so I’m not sure how ripe it needs to be for the smooth, creamy, green consistency as shown in the recipe pictures on here.
My avocado stem was easily removed, which I thought was the sign for ripeness. I would appreciate any feedback for this.
So I added sunflower seeds for crunch ?
Added extra lemon and some mustard! So delicious!!!!!!
You paint antiques? I hope this is an american-ism and you mean you paint vintage items rather than good antiques!!!
Yes! 🙂
Looks great I am going to try this one.
I just found this at 9 pm and can’t wait for lunch tomorrow so I can try making it! Thanks for sharing.
Sound nourishing and delicious will certainly try and then make it a part of my special dressings.
Thank you.
Delicious! My kids and I stuffed it in a pita and ate it. Thanks for posting something so simple and yummy.
ah, congrats on the new place! having your own office is life changing! I’m totally loving hard on this sandwich, love the extra tang and sweetness from the cranberries!!
I need this sandwich in my life! Would you add turkey or chicken to it too or would that just be too much?
I think pulled chicken would be an awesome addition, but honestly it’s very filling on it’s own! Up to you!
I love anything with chick peas and this is no exception. Next I’ll have to try the Flourless Chocolate Chip Chickpea Blondies. Breaking new ground here. Thank you!
What a great idea to add cranberries! Congrats on your new place 🙂
Chickpeas and avocado are two of my favorite foods, so naturally these sandwiches caught my eye! I love the addition of cranberries – it gives the sandwiches a slightly autumnal feel!
The cranberries in here are a great addition! Love this yummy sandwich!
i’ve tried the chickpea-avocado mash together and it was unbelievable, now it sounds so much more awesome with cranberries and lemon 🙂
I’m concerned about the amount of carbs in this sandwich, and from what I understand it doesn’t even include the bread in the count.
I agree – for diabetics the carb count is way too much.