Posted by on Monday, April 1, 2013 in Veggie Dishes Everyone Loves

The first time I tried to make a salad sandwich with chickpeas (also known as garbanzo beans), I neglected to smash them. It didn’t really occur to me that they’d roll all around and out of the sandwich as I tried to eat it. Don’t get me wrong, it was still tasty. Just, you know. Awkward.

Not the sharpest tool in the shed, yours truly. But I finally figured it out. And I’ve enjoyed many smashed chickpea salad sandwiches since. This one, though, is my favorite, hands down.

Smashed chickpea guacamole egg salad | Kitchen Treaty

It’s pretty simple. Chickpeas, hard-boiled eggs, all the ingredients for perfect simple guacamole, and maybe a touch of mayo if you’re so inclined – but the avocado is so creamy, it’s really not necessary.

Smashed chickpea guacamole egg salad | Kitchen Treaty

Slap it in between two slices of your favorite sandwich bread, and you’re a happy little bean.

Smashed chickpea guacamole egg salad | Kitchen Treaty

By the way, it’s National Egg Salad week, which is the week after Easter every year. Totally makes sense, right?

Here are a few more innovative egg salad recipes from around the blogosphere if you’ve got even more eggs to use up.

5.0 from 1 reviews

Smashed Chickpea Guacamole Egg Salad
 
Prep time
Total time
 
Garlicky guacamole and hearty chickpeas add character to this satisfying and healthy egg salad sandwich. If you’re making it ahead of time, add a little more lemon juice to help keep the avocado green. Mayo adds a nice bit of tangy creaminess, but can be left out if you prefer.
Author:
Recipe type: Sandwich
Yield: About 3 cups egg salad for approx. 4 sandwiches
Ingredients
  • 1 cup canned chickpeas (garbanzo beans), drained (cooked dried chickpeas work too)
  • 1 medium avocado, large diced
  • 1 tablespoon fresh lemon juice
  • 1 medium clove garlic, very finely diced or grated (about ½ teaspoon)
  • ½ teaspoon kosher salt or other coarse salt
  • 4 hard-boiled eggs, chopped
  • 2 tablespoons mayonnaise (optional)
  • Additional salt and freshly ground black pepper, to taste
  • 8 slices sandwich bread
Instructions
  1. In a medium bowl, mash the chickpeas with a fork.
  2. Add the avocado, lemon juice, garlic, and kosher salt. Mash until blended, keeping a few chunks of avocado if you prefer.
  3. Gently stir in the eggs and mayo (if using).
  4. Taste and add additional salt and pepper if necessary.
  5. Divide egg salad between four slices of bread and top with remaining bread. Slice in half and serve immediately.