Green Goddess Status = Fully Achieved with this Avocado and Smashed Chickpea Salad Sandwich.
I’m not going to lie, this sandwich is my alternative to egg salad. I LIVE for a good egg salad sandwich, but alas, one cannot eat that many eggs in any given week. In my eternal quest for delicious eats, quick recipes and future-friendly food choices? This lean and green chickpea salad is the next best thing to my beloved egg salad.
I used to make it with yogurt for the creaminess but was out one day and decided to try with avocado, and I’m now overwhelmingly in favour of this accidentally completely plant based version. My secret is to blitz part of the chickpeas super smooth with the avocado, then only coarsely chop in the rest. Add a few extra-delicious bits and bobs, shmear between two slices of the best bread and you’ve got yourself a wonderful little lunch.
But first, music.
Ballad of the Times. Everything But the Girl. I grew up with this song, but for some reason I still don’t have thew slightest clue what the lyrics are. I listened to this while I recorded the video for this post, and found the mood so fitting. So, there you go. Listen to the words for me, will you?
Now let’s make that smashed chickpea and avocado salad:
1 – Blitz HALF the chickpeas until smooth:
Blitz half the chickpeas, avocado, celery sticks and seasoning until smooth; with the help of some chickpea liquid if needed (save some before draining the chickpeas!!). You want to use a food processor here, but if you don’t have one, you can try a stick blender. If all else fails, use a fork and smash the living daylight out of your chickpeas with pure muscle power (you’re going to have to finely chop the celery).
2 – Pulse in the rest of the chickpeas:
Stop the food processor, open, tip in the rest of the chickpeas, close, pulse 1-3 times. That’s it. No more.
3 – Add all sorts of good things:
Lemon juice, more salt/pepper, chopped shallot, chopped pickled gherkins (TRUST ME so good), chopped herbs (parsley, chives, dill… whatever tickles your fancy).
4 – Pack it all up into a wonderful sandwich:
A bit of bread, lots of green things, all packed up into a sandwich. I suggest leaving off the sliced spring onion if you have a meeting in the afternoon. Or at the very least, bring a mint. Just saying.
The real question though:
Do my kids eat this one? Of course. They’re angels. They eat EVERYTHING I lovingly prepare for them. Ha! can you imagine. No, no they don’t. They break into screaming fits and basically think they’re going to die if I put this on the menu. Ah, parenthood. Pure bliss. /irony off
The good thing though: MORE FOR ME. Because I’m here. for. it.
PS: I’m not that awful a parent. I serve this sandwich with sweet potato fries and they eat about seven kilos of those.
Watch the full video:
Avocado and Smashed Chickpea Salad Sandwich
- 1 tin chickpeas (drained BUT about 60ml liquid reserved)
- 1 stick celery (trimmed and cut into bits)
- 1/2 avocado
- 1 tablespoon lemon juice
- Salt and ground black pepper
- 1 shallot or red onion (finely chopped)
- 2 pickled gherkins (finely chopped)
- 2 tablespoons leafy herbs (chopped (flatleaf parsley, chives, dill, oregano all work and all make a bit of a different salad))
- 4 slices bread
- Lettuce (greens, spring onion, cress, radishes…)
- Place HALF the chickpeas, the celery, the avocado, the lemon juice, salt and black pepper in a food processor. Pulse a few times, scrape the sides, then blitz while slowly pouring in the reserved chickpea liquid until the mixture is smooth (don’t add too much liquid or it won’t be spreadable).
- Open the food processor, then add the remaining chickpeas. Close and pulse 1-3 times, just until coarsely chopped.
- Tip the chickpea salad into a bow and stir in shallow, gherkins and herbs. Season with more salt, pepper and lemon juice if needed.
- Build your sandwich – I like to add a few leaves of butter lettuce first, then the chickpea salad, and then top it off with sliced spring onion and some extra herbs.