Avocado Chickpea Salad Sandwiches & Lettuce Wraps
These Avocado Chickpea Salad Sandwiches & Lettuce Wraps are creamy, fresh, and protein-packed, made with mashed chickpeas, ripe avocado, crisp vegetables, and bright lemon—no mayo needed. Perfect for quick lunches, plant-based dinners, or healthy meal prep, they’re satisfying without feeling heavy.
Ingredients
- 1 15-ounce can chickpeas, rinsed and drained
- 2 ripe avocados peeled and pitted
- ¼ cup red onion finely diced
- ¼ cup celery finely diced
- 1½ tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic powder
- Salt and black pepper to taste
- 1 teaspoon olive oil optional
- Paprika or smoked paprika optional
- For Serving
- Sandwich bread or rolls
- Romaine butter lettuce, or iceberg leaves
Instructions
- Rinse and drain chickpeas thoroughly.
- In a mixing bowl, mash chickpeas with a fork, leaving some texture.
- Add avocados and mash gently until creamy but still chunky.
- Stir in lemon juice, Dijon mustard, garlic powder, salt, and black pepper.
- Fold in red onion and celery until evenly combined.
- Taste and adjust seasoning as needed.
- Let the salad rest for 5–10 minutes before serving.
- Spoon onto bread for sandwiches or into lettuce leaves for wraps.
Notes
- Avoid over-mashing to keep the salad textured, not pasty.
- Lemon juice is essential for flavor and to prevent browning.
- Best assembled just before serving for the freshest taste.
- Press plastic wrap directly on the surface when storing.