Brainstorming ways to break up your monotonous lunch routine? This chickpea salad sandwich is made for you. Mashed chickpeas mixed with avocado and dill, this plant-based sandwich filling is the perfect recipe for a vegan sandwich. Pile on the fresh veggies and use some wholegrain bread for a delicious, healthy meal.

stacked sandwich halves on white plate on wooden board with sweet potato chipsI try to eat a salad every day for lunch because it’s the easiest way (for me) to consume raw vegetables. But even I can get tired of salads day after day. Sometimes that craving for a traditional sandwich calls my name and that’s where this recipe comes into play.

Chickpea salad has been around for awhile now and it’s a great replacement for a mayonnaise-based tuna salad. When I use to consume fish, tuna salad was a favorite of mine but since becoming vegetarian, I wanted a healthier yet satisfying sandwich component. This chickpea salad sandwich recipe is far healthier than a mayo-based salad which lacks a lot of nutrients and packs on the not-so-healthy fat.

avocado, chickpeas, celery, dill, paprika, salt and pepper on yellow background

Instead of mayonnaise, I used avocado which yes is still high in fat, but its a healthy source of fats. Even if you still enjoy tuna salad, try swapping out the mayo with avocado and I guarantee you’d be pleasantly surprised!

Don’t get me wrong, I still crave the creamy condiment every now and then; however, I try to keep it on a rare occasion (like for the Sriracha aioli for my Vietnamese Spring Rolls) It’s not an ingredient I want to get in the habit of consuming on a regular basis. Everything in moderation though, ami right?

chickpeas and avocado in bowl on yellow background

Just like tuna salad, I love adding chopped celery to this chickpea recipe. It’s the key element in making a nice crunch and a tasty texture element. Start by mashing chickpeas avocado in a mixing bowl, then mix in your seasonings and celery. This recipe is so easy to make which makes it a perfect choice for lunches!

Tip: If you plan on meal prepping for lunch with this recipe, I recommend mixing everything together the night before. Avocado turns brown after sitting and it’s easy enough to make during the week! Simply chop your celery and store your drained chickpeas in the fridge so you can mix everything together when you’re ready to make!

sandwich half on wooden board on yellow background

Other ways to enjoy this chickpea salad besides the obvious sandwich:

  • For a low-carb and gluten-free option, try eating this chickpea salad in a lettuce wrap instead of bread! It will taste just as good with far fewer carbs too.
  • Spread on crackers or pita chips for a delicious appetizer or even on celery for a healthy snack!

hand holding two sandwich halves against yellow background

sandwich slices on wooden board

If you tried this chickpea salad sandwich for your next lunch recipe, let me know in the comments below and share a photo using #mindfulavocado. I’d love to hear from you! Want to see more recipes? Let’s get social! CONNECT WITH ME on Facebook, Twitter, Instagram, or Pinterest to see what I’m currently cooking up!

hand grabbing sandwich half on wooden board on yellow background

Chickpea Salad Sandwiches

Print Recipe
Pin Recipe
This chickpea salad sandwich recipe is the perfect way to break up the salad routine for lunch. Mashed chickpeas mixed with creamy avocado, dill, and celery, this recipe is high in protein and a delicious vegan lunch option. You need to try this for your next meal prep idea!
Course Lunch
Cuisine Gluten Free, Plant Based, Vegan, Vegetarian
Keyword easy lunch recipe vegetarian, healthy sandwich recipe, vegan sandwich recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 sandwiches
Calories 277kcal
Author Amanda


  • 1 15 oz can chickpeas
  • 1 medium avocado
  • 2 celery stalks chopped (about 1/2 cup)
  • 1 teaspoon dried dill weed
  • 1/2 teaspoon paprika
  • 1/4 teaspoon each salt and pepper

Sandwich Topping Suggestions:

  • Spinach
  • Cucumber
  • Carrots
  • Sprouts
  • Tomatoes


  • Rinse and drain chickpeas and pour into mixing bowl
  • Cut avocado lengthwise and remove the pit. Using a spoon, scoop into bowl
  • Mash with the back of a fork or a potato masher until desired consistency is reached. I like mine with some larger chunks still intact.
  • Mix in celery, dill, paprika, salt, and pepper
  • Spead on bread and add vegetables


I tend to go heavier on the seasonings because I love a strong dill taste. Please adjust seasonings according to your taste!


Serving: 0.25cups | Calories: 277kcal | Carbohydrates: 31.6g | Protein: 8.3g | Fat: 14.3g | Saturated Fat: 2.8g | Sodium: 457mg | Fiber: 4.9g | Sugar: 7.3g

Please note this post may contain affiliate links which do not impact the cost to you but gives me a small commission. Thank you for your support!