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Up close photo of an open Avocado Chickpea Sandwich on a brown cutting board next to two slices of tomatoes.

Guacamole Chickpea Salad Sandwich

Course Lunch or Dinner
Cuisine American
Keyword Chickpea Salad Sandwich, Chickpea Sandwich, Guacamole Sandwich
Prep Time 10 minutes
Cook Time 20 minutes
Servings 6 sandwiches
Calories 347kcal
Author Heather


  • 1 15 oz can chickpeas rinsed and drained
  • 1 tbsp oil
  • 1/2 tsp ground cumin
  • 1 tsp coriander
  • 1 tsp chile powder
  • 1/2 tsp salt
  • 2 ripe Hass Avocados *diced
  • 2 limes juiced *about 5 tbsp
  • 1/4 cup diced red onion *about 1/4 of small onion
  • 1 jalapeño
  • 1/2 bunch cilantro *finely chopped about 3/4 cup
  • 3 cloves garlic *crushed
  • 1 lg roma tomato *diced, about 1/3 cup
  • 12 slices favorite bread


  • Preheat oven to 400℉.
  • To a medium sized mixing bowl add first 6 ingredients and mix well. Transfer chickpeas to a sided cookie sheet and bake for 17-20 mins. Remove from oven and let cool to room temperature.
  • Meanwhile, using long handled tongs carefully roast the jalapeño over the open flame of the stovetop burner until skin of jalapeño begins to char and blister, making sure to roast all sides. Let cool and then dice, removing seeds for less heat.
  • In the same mixing bowl add remaining ingredients with the exception of the bread and stir well. Spread sandwich mixture evenly onto bread to form sandwiches.


*Please use as many organic ingredients as possible.
Recipe Notes
  • Baking the chickpeas is an optional step. However, it helps to soften the chickpeas and releases the oils in the spices for an even better tasting and textured sandwich.
  • Chickpea mixture will keep for up to two days in covered container with a layer of lime juice (see notes above in post).


Calories: 347kcal | Carbohydrates: 43g | Protein: 13g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 317mg | Potassium: 644mg | Fiber: 12g | Sugar: 4g | Vitamin A: 267IU | Vitamin C: 14mg | Calcium: 71mg | Iron: 3mg