Smashed Chickpea Avocado Salad Sandwich (Indian-inspired)
This recipe first appeared on honeywhatscooking.com. SeeMeCook added ingredient weights and nutrition.
Read the original recipeImported by Omar R on SeeMeCook
A healthy, vegan, and hearty no-cook sandwich that puts an Indian-inspired twist on a classic chickpea salad with green chilies, cilantro, and chat masala.
- Time
- 20 minutes
- Equipment
- Blender
- Good for
- Lunch or dinner
- Cuisine
- South Asian
- Contains
- Gluten
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 150 g
- 25 g
- 1 g
- 80 g
- 4 g
- 10 g
- 5 g
- 30 g
- 40 g
- 270 g
Weights are estimates. Together, the ingredients weigh about 995 g before cooking, which is about 330 g per serving.
Steps
Wash, rinse, and drain the boxed or canned chickpeas. Add the chickpeas to a large bowl.
Use a large fork or potato masher to mash the chickpeas. This takes a little effort; alternatively, you can pulse them in a food processor.
Add the avocado to the bowl and mash the avocado and chickpeas together until combined.
Add the finely chopped red onions, cilantro, and green chilies to the mixture.
Season the mixture with lemon juice, 1 teaspoon of chat masala, and salt to taste. Mix well.
Grab 2 slices of toasted whole wheat bread for each sandwich.
Top the bread with 2-3 pieces of butter lettuce leaves.
Top with 2 generous spoonfuls of the smashed chickpea avocado mixture.
Top with 6-7 slices of cucumber and add a light sprinkle of chat masala over the cucumbers.
Close the sandwich, slice it in half, and enjoy immediately.
Notes
The chickpea mixture stays fresh in the fridge for up to 2 days. For a low-carb version, skip the bread and use the mixture in lettuce wraps. You can substitute cilantro with dill, parsley, or basil, and add other crunchy veggies like bell peppers or carrots.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 533
- Protein
- 23 g
- Carbs
- 84 g
- Fat
- 14 g
- Fiber
- 20 g
Where the calories come from
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