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.
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.
Slap it in between two slices of your favorite sandwich bread, and you’re a happy little bean.
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.
- Greek yogurt egg salad - Damn Delicious
- Fat-free tofu “egg” salad – Happy Herbivore
- Avocado egg salad – Skinny Taste
- Curried egg salad – 101 Cookbooks
- An egg salad sandwich, eight ways – The Kitchn
- Open-faced egg salad sandwiches – The Curvy Carrot
- Edamame egg salad – Spa Bettie
- 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
- In a medium bowl, mash the chickpeas with a fork.
- Add the avocado, lemon juice, garlic, and kosher salt. Mash until blended, keeping a few chunks of avocado if you prefer.
- Gently stir in the eggs and mayo (if using).
- Taste and add additional salt and pepper if necessary.
- Divide egg salad between four slices of bread and top with remaining bread. Slice in half and serve immediately.