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This Chickpea Avocado Salad is the MVP when it comes to easy, nourishing recipes. With creamy avocado, hearty chickpeas, and zesty lime, this simple recipe comes together in minutes, creating a vibrant feel-good salad perfect for a sandwich filling, eating with crackers, and more!
5-Minute Chickpea Avocado Sandwich
If you're in search of a quick, nourishing, and flavor-packed lunch, this Chickpea Avocado Sandwich might just become your new favorite.
It's the kind of recipe that checks all the boxes: simple, satisfying, and endlessly versatile.
Whether you mash it into a sandwich (my personal favorite), scoop it onto crackers, or enjoy it straight from the bowl, this plant-powered combo is proof that lunch doesn't have to be complicated to be crave-worthy.
Happy Cooking! xo Kristen
Recipe Highlights
Notes on Ingredients
You only need a handful of simple ingredients to make this chickpea avocado salad.
- Avocado: Look for ripe Hass avocados, as they will mash easily to form a rich creamy base.
- Chickpeas: AKA garbanzo beans (I always have to remind my husband of this when he is doing the grocery shopping for me!)
- Limes: Feel free to use lemon juice in place of lime juice. But fresh is key here! Bottled lime or lemon juice can leave a bitter aftertaste.
- Cilantro: Don't like cilantro? Omit it! There will still be PLENTY of flavor in this chickpea avocado salad.
- Seasonings: You can keep it simple and season with just kosher salt, or opt to add garlic powder and onion powder for additional flavor.
Optional Additions
Looking to add crunch to your chickpea avocado salad? Adding minced red onion and/or finely chopped celery add a nice texture and flavor to the dish.
How to Make Chickpea Avocado Salad
You can opt to make this smashed chickpea avocado salad in one bowl or small food processor. A food processor is great to use if you prefer a sandwich filling with less texture. I personally love this sandwich filling prepared either way.
- Mash the Avocado. Cut the avocado open lengthwise. Remove the pit. Scoop out the flesh of the avocado and place it into a bowl or base of a food processor fitted an s-blade. Add the salt and lime juice. Pulse or use a fork or potato masher to mash the avocado until smooth and creamy.
- Add the Chickpeas. Add in the drained and rinsed canned chickpeas to the bowl or food processor and mash or pulse until the desired consistency is reached. You can leave them intact or mash them until nearly smooth. The choice is completely up to you and how you prefer the texture of your sandwich filling. Taste and add more salt if needed.
- Stir in Cilantro. Gently fold in cilantro--if you are using it. 😉
Serving Suggestions and Tips
While still delicious after refrigeration, for the most vibrant color plan to serve the Chickpea Avocado Salad immediately after preparation. As for how to serve this salad, find inspiration below.
- Make a Sandwich: Spread a generous amount of the smashed chickpea salad on a slice of bread, (I love honey whole wheat bread), and top with sliced tomatoes and lettuce. Add pickled red onions or pickled radishes for crunch and flair.
- Make a Wrap: Scoop a generous amount of the salad onto your favorite burrito-sized tortilla. Top with bean sprouts, halved grape tomatoes, crumbled feta, and or kalamata olives. Salty, creamy, and delish!
- Serve with Crackers. Grab your favorite crackers and get scooping.
More Favorite Chickpea Recipes
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Chickpea Avocado Salad
Ingredients
- 1 large ripe avocado
- ½ teaspoon kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 medium lime, juice
- 1 (15-ounce) can chickpeas, rinsed and drained
- 1 tablespoon minced cilantro, optional
Instructions
- Cut 1 large ripe avocado open lengthwise. Remove the pit. Scoop out the flesh of the avocado and place into a bowl. Add ½ teaspoon kosher salt, ½ teaspoon garlic powder, ½ teaspoon onion powder, and juice from 1 medium lime. Using a fork or potato masher, mash until smooth and creamy.
- Add in 1 (15-ounce) can chickpeas (drained and rinsed) and mix together, mashing up to desired consistency. Taste and add more salt if needed. Mix in cilantro if using.
- Serve immediately on bread, in hollowed out avocado, in a lettuce wrap, tortilla wrap or alone.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This post was originally published in 2020 and updated in 2025.
I'd give this 10 stars if I could! I love love love this salad, but I do add some extra goodies. I add Persian cucumbers, grape tomatoes and fresh onion for ALL the crunch and flavor! I also add some chili powder for a savory flavor and eat it with a handful of Fritos type chips added in. Yummy!!
Thanks so much, Erika! I love the idea of adding persian cucumbers. And the chips--genius!
This is really great! I normally would buy maybe 2 avocados a year and I've made this 4 times this year! It's a great meatless lunch without using soy or mushrooms. Please come up with more home run meatless lunch options!
I am so glad you enjoyed John! I will keep these recipes coming 🙂
The avocado and chickpea pair so well together. This was a delightful, fresh and bright lunch recipe. Will make again.
WAHOO! So glad you enjoyed this combo Jessica! It is one of our favorites.
I am salivating just looking at this. I adore everything in this and can't wait to get to the market and make this today!