Simple, practical, and full of everyday flavour, Chickpea Avocado Sandwich Recipe is a vegetarian American breakfast, snack made with cooked chickpeas, ripe avocado, and onion in about 10 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: Not specified
- Total time: 10 minutes
- Yield: 2
- Category: Breakfast, Snack
- Cuisine: American
Ingredients
- 1.5 cups cooked chickpeas (or 1 (15 oz) can, rinsed and drained)
- 1 large ripe avocado
- 1/2 medium onion (finely chopped)
- 1/4 cup coriander leaves (finely chopped)
- 1 tablespoon lime juice
- black pepper and salt (to taste)
- 6 slices whole wheat bread
- salad greens ((I used baby spinach, but other greens or sprouts would work, too))
Method
- You can either cook dry chickpeas in Instant Pot or if using canned chickpeas, rinse and drain them well.
- In a large bowl add chickpeas, avocado, onion, cilantro, lime juice, and seasonings. Using a fork or a potato masher, smash these ingredients until coarsely mashed. Taste and adjust the seasoning at this stage.
- Take a sandwich bread and apply some smashed chickpea avocado mixture generously on one slice of the bread. Top with spinach or any greens. Cover and press with other bread slice over it. Cut in half and enjoy.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
