This easy chickpea avocado “egg” salad sandwich is a pantry-friendly and nutritious lunch that tastes surprisingly like real egg salad and yet it is 100% vegan. The mashed chickpeas combine with mashed creamy California Avocados to create the perfect texture for a vegan spin on egg salad. Fresh chives, fresh dill, dijon mustard, lemon, green onion, salt and pepper make it taste just like egg salad too.
Vegan Chickpea California Avocado “Egg” Salad Sandwich
This easy chickpea avocado “egg” salad sandwich recipe is such a fun lunch option for vegans or anyone avoiding eggs. It uses simple pantry ingredients with creamy California avocados in place of mayonnaise. Bold flavor comes from fresh herbs, green onion, lemon juice, salt and pepper. An optional sprinkle of turmeric gives it a more yellow color if you want it to look just like egg salad too. Altogether, this is an incredible egg-free lunch option for anyone craving classic egg salad.
You can play around with the ingredients to see what you like best since egg salad can be a very personal thing and evoke nostalgia. At a minimum, I recommend using the chickpeas, avocado, salt, pepper and chives. I think the dill adds a sweet and herby flavor that reminds me of egg salad. The 1-2 teaspoons of vegan mayo that the recipe calls for is entirely optional. I like the small amount of vegan mayo for added creaminess and flavor but you can leave it out if you want to keep it entirely mayo-free (and it will still be delicious). I hope you will use this recipe as inspiration and make it your own by tweaking the recipe to your liking each time you make it. Some love a briny taste in their egg salad and may even want to add a few capers into the mix. For me, I like it without the capers.
Health Benefits of Chickpeas
Chickpeas are one of my favorite pantry staples I use to whip up last minute recipes. They are easy to work with, versatile, inexpensive and nutritious. Chickpeas are considered a legume, which means they contains plant-based protein, fiber and complex carbs. They are also an excellent source of folic acid. Plus, they are low in fat and contain no cholesterol. This chickpea-filled “egg” salad will digest slowly (keeping you fuller longer). Whenever I add chickpeas to my meals it makes it more satisfying without making me feel stuffed.
Avocados in this Vegan Chickpea “Egg” Salad Sandwich
How to Select and Store California Avocados
Looking for more innovative ways to use avocado in recipes?
These are some of my most popular recipes with avocado. All of these dishes are vegan, gluten-free, soy-free, peanut-free and refined sugar-free.
Now, let’s make this Vegan Chickpea California Avocado “Egg” Salad Sandwich!
This easy Vegan Chickpea California Avocado “Egg” Salad Sandwich recipe will be an instant favorite to serve for an easy and nutritious pantry lunch. It is vegan, gluten-free, nut-free, grain-free, soy-free and refined sugar-free.
I cannot wait for you to give this Vegan Chickpea Avocado “Egg” Salad Sandwich recipe a try! Let’s get mashing and mixing!Print
This easy chickpea avocado “egg” salad sandwich is a pantry-friendly and nutritious lunch that tastes surprisingly like real egg salad and yet it is 100% vegan. The mashed chickpeas combine with mashed creamy California avocado to create the perfect texture for a vegan spin on egg salad. Fresh chives, fresh dill, dijon mustard, lemon, green onion, salt and pepper make it taste just like egg salad too.
- 1 (15.5 ounce) can garbanzo beans, drained, rinsed and dried (i.e. cooked chickpeas)
- 1 California avocado, mashed (or sub 1/2 cup cashew cream)
- 1/4 cup fresh dill, minced
- 1/4 cup fresh chives, minced
- 1 green onion, very thinly sliced
- 1/2 lemon, juiced (~ 1 tablespoon of lemon juice)
- optional: 1-2 teaspoons vegan mayo (I like Primal Kitchen’s new vegan mayo and Sir Kensington’s vegan mayo) or 1-2 teaspoons cashew cream
- 1 teaspoon Dijon mustard
- 3/4 teaspoon fine salt
- 1/2 teaspoon ground black pepper
- 1/8 teaspoon ground turmeric (optional for color)
- Add garbanzo beans to a medium sized mixing bowl. Mash with a potato masher or fork until only a few chunks remain for texture. I like it super creamy so I tend to mash it pretty well.
- In a separate bowl, mash the avocado with a fork until smooth and creamy. Add the avocado to the garbanzo beans. Add the remaining ingredients to the mashed chickpea avocado mixture and stir everything well to combine. Taste and adjust seasonings to taste. You may want to add more dill or chives.
- Place this vegan egg salad on sandwich bread and add desired toppings. I like to add tomato, lettuce and thinly sliced radishes. You may also want to add avocado slices, micro-greens, sprouts or more fresh herbs.
- Store leftover egg salad in an airtight container in your refrigerator for up to three days. Pair with bread just before serving so the bread does not get soggy.
Chill the can of garbanzo beans and avocado in advance if you want to enjoy the “egg” salad cold immediately after making it.
Serving the “egg” salad on toasted bread is also delicious.
If you cannot have bread you can enjoy the “egg” salad alone, on an actual salad or in lettuce wraps. I also like it in almond flour tortillas.
If serving to children I do not recommend adding the turmeric. You may also want to leave out the green herbs if your children turn their noses at anything green.
Some vegan egg salad recipes also recommend adding capers. The capers add a subtle briny flavor that you may desire in egg salad. For me, I like it without the capers but it might be worth experimenting once to see if it suits you.
- Category: Lunch
- Method: Hand stirring
Keywords: Vegan Chickpea Avocado Egg Salad
This recipe is sponsored by the California Avocado Commission. All writing and opinions are my own.