Sweet Heat Chickpea Avocado Salad Sandwich

This Sweet Heat Chickpea Avocado Salad Sandwich has a creamy yet sturdy texture with a hint of heat from the mustard and sweetness from the pickle relish. There’s a bit of crunch here and there from the celery and the dill adds a touch of freshness.  Basically sandwich magic between two pieces of multigrain bread!

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July is gaining on us, you guys.  Where has this year gone already?  With Summer in full swing, I’m doing my best to be a little bit more conscious about what I eat.

I’m trying to focus on fresh fruits and veggies and wholesome food. While I am doing this to create a bit of a healthier lifestyle, I find myself craving fresher ingredients this time of year.

Do you ever have those recipes that you absolutely cannot wait to make and bite into? That’s how I felt when I first saw Maria’s Avocado Salad . I loved the simplicity of it and of course the ingredients. I’m always up for any way I can eat avocados, and the idea of using chickpeas for something other than hummus got my attention!

When my friends at Bush’s Beans asked me to create a recipe using their Garbanzo Beans (aka Chickpeas), I knew I wanted to make some sort of salad.  Then I thought about how much I love egg salad, so I decided to give this chickpea and avocado salad a similar spin, by adding sweet pickle relish, celery, green onions, dill weed, and sweet hot mustard.  A sandwich full of flavor that I could feel good about! 

chickpeas or garbanzo beans?

Chickpeas have a translucent skin on them. When you smash up the chickpeas, the skins come loose. You can either leave them alone and just mix the smashed chickpeas with the peels to the avocado or you can spend a few minutes removing them .

To remove the skins from chickpeas (garbanzo beans); drain the beans and place in a medium bowl.  Cover beans with water.  Using your hands, agitate the beans in the water then lift out a handful of beans.  You should see the skins separated from the chickpeas. Discard the peels and place the chickpeas into a bowl.   Repeat the process until you have removed the skins from all the beans.  Don’t worry if you don’t get them all, it’s perfectly fine to eat the peels.  Removing the skins is a bit tedious, but the chickpeas will be creamier when smashed, without them.

Sometimes the taste of raw chickpeas can be, well a bit raw.  But by smashing them with avocado you’ll be shocked at how delicious they taste.

Chickpea Avocado Salad  Comes Together Quickly

I love that you can whip this smashed chickpea avocado salad sandwich up in about 10 minutes and have enough for 3-4 sandwiches. Everything I need to feel satisfied, like I just ate something totally sinful!

Smashed Chickpea & Avocado Salad would also be wonderful on crackers, pita chips, or as a dip for veggies.

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It actually tastes even better the second day, after the flavors have a chance to fully incorporate. Just refrigerate leftovers in a sealed container.  It looks the same the next day (or two), the avocado did not turn brown.

More recipes with garbanzo beans or chickpeas you might enjoy:

• Slow Cooker Baked Bean Trio recipe at Good Life Eats
• Cucumber and Chickpea Salad recipe at She Wears Many Hats
• Light Garbanzo Pesto Dip recipe at Reluctant Entertainer
• Chickpea Salad Sandwich recipe at Dine and Dish
• Classic Three Bean Salad recipe at Mommy’s Kitchen
• Greek Chicken Salad Wraps recipe at Real Mom Kitchen
• Pan Fried Cajun Chickpeas recipe at Aggie’s Kitchen

Disclaimer:  I grew up in a house that used  Bush’s Beans. I am now fortunate to have an ongoing relationship with them as a brand ambassador for the past 5+ years. This post is sponsored by Bush’s Beans, but as always, all opinions are my own.  Thanks for supporting the brands that make TidyMom possible.  For more great recipes like this one, please visit their website.