Chickpea & Avocado Sandwich
quickbudgetlight
- Prep
- 10 min
- Cook
- 0 min
- Serves
- 3
- Difficulty
- Easy
Recipe by Stephanie Mayford
Published 29 June 2026
Steps
- Drain and rinse the chickpeas, then pour into a mixing bowl. Mash roughly with a potato masher or fork — aim for a mix of creamy and whole chickpeas to give texture and help the filling hold together.
- Slice the spring onions, olives and cucumber to similar sizes and add to the chickpeas along with the diced avocado.
- In a small bowl, whisk together the lemon juice, coconut yoghurt, English mustard, apple cider vinegar and dill. Season with salt and pepper and taste — adjust seasoning as needed.
- Stir the dressing into the chickpea mixture until everything is evenly coated. Serve immediately in a sandwich, wrap or pitta, or chill for up to 3 days.
Ingredients
US Units
Produce
- 2 scallions
- large, sliced
- 1 avocado
- large, diced
- ½ lemon
- juice only
- 2⅔oz cucumber
- approximately a 3-inch piece, diced
Fridge & Frozen
- 1 fl oz coconut yoghurt
Tins & Dry
- 1 can chickpeas (400g)
- 400g tin, drained and rinsed
- 10 black olives
- sliced or halved
Pantry
- 1 tbsp pickled red onions
- 1 tsp English mustard
- 1 tsp apple cider vinegar
- 1 tsp dried dill
- salt (to taste)
- black pepper (to taste)
Equipment
- Tin opener
- Teaspoon
- Sharp knife
- Chopping board
- Lemon juicer or fork
- Mixing bowl
- Small bowl
- Potato masher or fork
Nutrition per serving
Calories 275 kcal
Protein 9g
Carbs 29g
Fat 15g
Fibre 11g
Values are approximate.