Avocado Chickpea Salad Sandwiches & Lettuce Wraps

Name: Avocado Chickpea Salad
Prep time: 15 min
Total time: 15 min
Ingredients: 1 ½ cups (1 15-oz can) cooked chickpeas, drained and rinsed; 2 medium ripe avocados; ¼ cup fresh lemon juice; 1 teaspoon Dijon mustard; sea salt and ground black pepper, to taste; 1 stick celery, finely chopped; 2 tablespoons finely chopped dill pickle; 2 tablespoons capers, minced; ¼ cup chopped chives; Boston/bibb lettuce leaves OR radicchio leaves; sliced sandwich bread; sliced cucumber; sliced radishes; extra chopped chives

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Vegan avocado chickpea salad is flavourful, full of protein and healthy fats, and is perfect for stuffing into lettuce leaves/sandwiches for quick lunches

Overhead shot of avocado chickpea salad inside of radicchio lettuce leaves. The salad is light green and sprinkled with chives.

A head-on shot of a sandwich filled with avocado chickpea salad, sliced radishes, and cucumbers. The bread is grainy. The sandwich is on a beige plate on a grey marble surface.

An overhead shot of different coloured radicchio leaves getting washed in a stainless sink.

An overhead shot of ingredients for avocado chickpea salad on a grey marble background.

Part of my morning and evening routine is writing in this gratitude-focused journal. One of the evening prompts is to note how you could have made your day better, which I love because there’s always room for improvement. I find myself writing this one at least once a week: “Sit down for actual meals rather than snacking all day.” This is a bad habit that I’ve had a really hard time breaking since I started 100% working from home and gaining all of my income from my blog and Instagram.

I usually do the breakfast thing because it’s easy. Either some muesli that I’ve mixed up the night before or a quick smoothie. No problem! Lunch is a whole other thing though. I find my most productive hours for working are between 8am and 1:30-ish pm, so I’ll work straight through and by about 2pm I think about sitting down to eat something. But then I talk myself out of it because it feels too late to cook something AND actually stop to eat it. So then I start snacking and I just don’t stop.

By the time dinner rolls around, I amnravenous and cooking with a noticeable sense of urgency and hangry-ness. I’m on edge! Then Mark thinks that I’m mad at something, the dogs start picking up on my vibe, and then I feed back into those feelings… ALL BECAUSE I DIDN’T EAT LUNCH. It’s so silly and probably not an issue for 99% of functional adults.

So I’m trying to love myself and everyone else in my immediate vicinity by actually eating lunch now. We can do hard things! Sometimes I’ll batch cook a grain salad, fix up a chickpea flour pancake with toppings, smush some stuff on toast, or I’ll make a delicious salad/spread kinda deal like this avocado chickpea one and eat it on a sandwich or in crunchy lettuce wraps. It’s got a lot of protein, fibre, and healthy fat, so it really sustains me through the afternoon. No hangry freakout cooking sessions at dinner anymore!

More Avocado Recipes:

The idea here stems from a traditional egg salad (which I was never really into even in my pre-vegan days, can’t explain it). You’ve got the broken up bits of chickpea all surrounded by a creamy mix of avocado, lemon, and dijon mustard. Then we mix in celery, pickles, capers, and chives for flavour and texture. Layered into a sandwich or on a crisp lettuce leaf, this avocado chickpea salad is creamy, tangy, slightly crunchy, and just so flavourful. Along with the act of eating lunch itself, it’s my latest obsession. Hope you’ll give it a try!