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A person holds a sandwich filled with leafy lettuce, sliced tomato, and a creamy vegan chickpea avocado egg salad between two slices of whole grain bread. Fresh vegetables and a jar of salad spread are visible in the background.

Vegan Chickpea Avocado "Egg" Salad Sandwich

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5 from 1 review

  • Author: Elaine Gordon
  • Total Time: 10 minutes
  • Yield: 2-3 1x
  • Diet: Vegan

Description

If you’re looking for a quick, pantry-friendly lunch that delivers big flavor, this chickpea “egg” salad sandwich is it. It has everything you love about classic egg salad: creamy texture, bright herbs, a little tang from mustard and lemon, but it’s completely vegan and egg-free.

Ingredients

Scale
  • 1 (15.5 ounce) can garbanzo beans or 1.5 cups cooked garbanzo beans, drained, rinsed and dried
  • 1/4 cup vegan mayo (or sub 1 avocado, mashed)
  • 2 tablespoons minced fresh dill
  • 2 tablespoons minced fresh chives
  • 2 tablespoons finely diced red onion
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 3/4 teaspoon fine salt
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon ground turmeric (optional for color)

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Notes

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.

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.

  • Prep Time: 10
  • Category: Lunch
  • Method: Hand stirring

Find it online: https://www.eatingbyelaine.com/vegan-chickpea-avocado-egg-salad-sandwich/