I love chickpea salad sandwiches so decided to make this version using mashed avocado as the dressing, and it was such a success with the kids, so I thought I’d share the recipe! It’s really simple and quick to make, can be adapted to use whatever veggies you have, is oil-free and really healthy, and also yummy.
The recipe is very simple to remember, simply one tin of chickpeas mashed with one avocado, a big squeeze of lemon juice, salt and pepper, and then whatever veggies and fresh herbs you like. I used red onion and celery. My kids did not like the red onion, which I’m not surprised by because it’s quite strong, so next time I won’t add it to their portions! You could also add spring onion, tomato, cucumber, red, yellow or green pepper, apple, radishes, basically any veggies that are nice raw. I served it in sandwiches with slices of tomato, and some pickled gherkins, which was really nice. I think it’d also be lovely with sliced radishes in the sandwiches.
1 tin of chickpeas
1 ripe avocado
Juice of 1/4 lemon
Sea salt (optional)
A pinch of chilli flakes (optional)
1 stick of celery and 1/2 a red onion (or whatever veggies you like)
1 handful of fresh coriander or parsley (or whatever herbs you like)
Tomatoes (or whatever you like to add to the sandwiches, e.g. lettuce, spinach, radishes, pickled gherkins)
Drain and rinse the tin of chickpeas. (You can remove the skins if you like but I don’t.) Roughly mash in a bowl with a fork or potato masher.
Add the avocado and mash into the chickpeas. You can make it as smooth as you like but I like leaving some texture.
Add the lemon juice, and some sea salt and black pepper and mix in.
Finely slice the celery and finely chop the red onion (or whatever veggies you’re using).
Finely chop the fresh herbs.
Add them to the bowl and mix.
Spread on to bread and add the tomato slices (or other vegetables) to make a sandwich.