During the summer I often enjoy a nice light meal for an on the go, active outdoors day, and fresh and summer-y sandwiches like this pesto smashed chickpea and avocado sandwich fit the bill perfectly. This sandwich is so quick and easy to make and it’s just packed with flavour! The base of the sandwich is chickpeas and avocado which are coarsely mashed and mixed with a tasty fresh basil pesto, onions and a hit of lemon juice for brightness. The sandwich is completed with some fresh baby spinach leaves and juicy slices of field tomatoes! I like these smashed chickpea and pesto avocado sandwiches for lunch, dinner, picnics, on the beach or pretty much anywhere!
I like to add slices of fresh mozzarella!
Pesto Smashed Chickpea and Avocado Sandwich
Smashed chickpea and avocado sandwiches with the fresh, bright and summer-y hit of fresh basil pesto!
ingredients
- 1 (15 ounce) can chickpeas, drained and rinsed
- 1 avocado
- 1/4 cup basil pesto
- 2 tablespoons green or red onion, finely sliced or diced
- 1 tablespoon lemon juice
- salt to taste
- 8 slices bread (optionally lightly toasted)
- 1 large tomato, sliced
- 1 cup baby spinach or arugula or other greens
directions
- Smash/mash the chickpeas and avocado with a potato masher or a fork, mix in the pesto, onion, lemon juice and salt to taste.
- Assemble the sandwiches and enjoy!
Kevin, the recipe says "1/4 basil pesto"… 1/4 cup?
This is the most gorgeous sandwich!! Pinning for a take-to-work lunch 🙂
Sues
Janine: Yes that should be 1/4 cup basil pesto. Enjoy!
Kevin hits it out of the park AGAIN! I whipped these up for dinner last night. The recipe made enough for four sandwiches, so i woofed down one and a half while she enjoyed a half. Today I brought in another one and half for lunch, but I made the mistake of talking them up to a few co-workers….and then I didn't get any today because I made Closet Cooking converts out of coworkers.
Absolutely delicious sandwich. I used my own pesto with basil from the garden (no nuts) and kabuli chickpeas. Served in homemade sourdough pita breads with romaine lettuce,also from the garden. 5 stars, will def repeat. Thanks so much for the recipe.
This looks absolutely amazing. I want to know what kind of bread was used. That looks as important as the other amazing ingredients.
I forget which brand it is, but I like a nice multigrain bread with seeds for these sandwiches.
I’m guessing these sandwiches need to be eaten soon after making to avoid the avocado from browning?
Confused..the first step talks about lime juice but the recipe has lemon juice. Am guessing you subbed lemon for lime. Is the lime juice amount 1 TBSP also?
That should be lemon juice. (I was testing a lime juice version as well. Both work, but I prefer the lemon juice version.)