Avocado Chickpea Salad Sandwich (No Mayo, Ready in 7 Minutes)
Jump to RecipeIf you’re craving a quick, satisfying lunch that feels indulgent but is actually nourishing, this avocado chickpea salad is about to become your new go-to. It’s creamy without mayo, packed with plant-based protein and fiber, and comes together in 5–7 minutes using simple ingredients you probably already have.
This chickpea salad is perfect for sandwiches, wraps, or even spooned straight from the bowl. It’s made with avocado for healthy fats, fermented cucumbers for natural tang and saltiness, and a touch of black salt for that classic egg-salad vibe—without eggs or processed ingredients.
Bonus: it’s meal-prep friendly, keeps well in the fridge for up to 2 days, and makes 4 hearty sandwiches.
This chickpea salad is proof that simple food can be incredibly satisfying. It’s creamy, fresh, and nourishing—without mayo, eggs, or unnecessary additives. Whether you’re packing lunch, need a fast dinner, or want a reliable meal-prep option, this recipe checks all the boxes. If you try it, don’t be surprised if it becomes a weekly staple in your kitchen.
Where the nutrition comes from:
- Chickpeas: plant-based protein + fiber
- Avocado: heart-healthy monounsaturated fats
- Fermented cucumbers: gut-friendly and naturally salty
-
Cilantro & onion: antioxidants and flavor without extra calories
Avocado Chickpea Salad Sandwich (No Mayo, Ready in 7 Minutes)
Prep time: 4 min Total time: 7 min Serves: 4
Ingredients
- 400 ml cooked chickpeas (about 1½ cups), drained and rinsed
- 1 ripe avocado
- 2 fermented cucumbers, finely chopped
- ½ small red onion, finely chopped
- Handful of fresh cilantro, chopped
- ½ lemon, freshly squeezed
- ¼ teaspoon black salt (kala namak – optional but recommended)
- ¼ teaspoon black pepper, or to taste
- Optional for serving:
- Bread of choice
- Lettuce
- Sliced radishes
Instruction:
-
Mash the chickpeas
Place the cooked chickpeas in a bowl and mash with a fork until mostly broken down but still slightly chunky. -
Add avocado & lemon
Add the avocado and squeeze in the juice of half a lemon. Mash again until creamy and well combined. -
Prep the veggies
Finely chop the fermented cucumbers, red onion, and cilantro. -
Mix everything together
Add the chopped veggies to the bowl. Sprinkle in black salt and black pepper. Mix well until evenly combined. -
Taste & adjust
No extra salt needed—the fermented cucumbers add enough natural saltiness. -
Serve
Spoon onto bread with lettuce and radishes, or enjoy as-is.
Meal Prep & Storage
- Stores well in an airtight container for up to 2 days in the fridge
- Great for prepping the night before
- Best enjoyed fresh, but flavors deepen by day two.
Nutrition Breakdown (Per Serving – ¼ of recipe)
- Approximate values
- Calories: ~240 kcal
- Protein: ~7 g
- Healthy Fats: ~11 g
- Fiber: ~8 g
