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Chickpea Salad Sandwich

chickpea salad sandwich

This sandwich is great for road trips, but it is great any day of the week too. The chickpeas replace your egg, tuna or chicken to make a fabulous salad sandwich loaded with protein and fiber.

  • Duration
  • Prep Time
  • 4Servings


  • 15-ounce can chickpeas, drained and rinsed
  • 1 small avocado
  • ¼ cup fresh flat-leaf parsley or cilantro, chopped
  • ¼ cup red onion, finely diced
  • ½ red bell pepper, finely diced
  • Juice of ½ a lemon
  • Kosher salt
  • Freshly cracked black pepper
  • Leafy greens, like spinach, kale or cabbage
  • 8 slices whole wheat bread


  1. In a medium mixing bowl, combine chickpeas with avocado and mash with potato masher or fork until it forms a chunky texture.
  2. Add parsley, red onion, red pepper, lemon juice, salt, and pepper and stir until well combined. Eat immediately or store covered in the fridge for up to 5 days.
  3. When ready to eat, spread ¼ of mixture onto one slice of bread. Top with greens and other slice of bread.

Nutrition Information

  • Serving Size: 1 serving
  • Calories: 332
  • Carbohydrate Content: 48.6 g
  • Fat Content: 10.3 g
  • Fiber Content: 12.2 g
  • Protein Content: 14.4 g
  • Sodium Content: 321 mg
  • Sugar Content: 8.7 g