Chickpea Salad Sandwich with Avocado and Spinach
A hearty and nutritious chickpea salad sandwich packed with creamy avocado and fresh spinach, perfect for a satisfying lunch or snack.
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Ingredients
Yields 4 servings
- (2 cups) canned chickpeas, drained and rinsed
- (1) ripe avocado, peeled and pitted
- (1/2 cups) plain Greek yogurt
- (1/4 cups) red onion, finely chopped
- (1/2 cups) celery, diced
- (1/4 cups) fresh parsley, chopped
- (1 tablespoon) lemon juice
- (1/2 teaspoons) garlic powder
- (1/2 teaspoons) salt
- (1/4 teaspoons) black pepper
- (8 slices) whole grain bread
- (2 cups) fresh spinach leaves
Instructions
- 1
In a medium bowl, mash 1 ripe avocado with a fork until smooth.
- 2
Add 2 cups canned chickpeas to the bowl and mix until combined, leaving some chickpeas whole for texture.
- 3
Stir in 1/2 cup plain Greek yogurt, 1/4 cup finely chopped red onion, 1/2 cup diced celery, and 1/4 cup chopped fresh parsley.
- 4
Add 1 tablespoon lemon juice, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to the mixture and stir well until everything is evenly coated.
- 5
Taste and adjust seasoning if necessary.
- 6
To assemble the sandwiches, lay out 4 slices of whole grain bread and spread a generous amount of the chickpea salad mixture on each slice.
- 7
Top each sandwich with a handful of fresh spinach leaves and cover with the remaining 4 slices of bread.
- 8
Cut the sandwiches in half and serve immediately.
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