Smashed Chickpea Guacamole Egg Salad

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.

Print Recipe

Smashed Chickpea Guacamole Egg Salad

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.

Yield: About 3 cups egg salad for approx. 4 sandwiches

Prep Time: 10 minutes

Total Time: 10 minutes


  • 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 1/2 teaspoon)
  • 1/2 teaspoon kosher salt or other coarse salt
  • 4 [url href=""]hard-boiled eggs[/url], chopped
  • 2 tablespoons mayonnaise (optional)
  • Additional salt and freshly ground black pepper, to taste
  • 8 slices sandwich bread


  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.

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18 Responses to “Smashed Chickpea Guacamole Egg Salad”

  1. Kristina posted on April 1, 2013 at 5:48 am

    avocado is such a perfect food with so many uses! egg salad is a genius idea!

    thank you for sharing mine – it is quite popular with my readers :) today is the beginning of Meatless Monday from A to Z – and it is avocado week! you should link up your recipe, it would be perfect!

    • Kare posted on April 1, 2013 at 8:51 pm

      Hey! Thanks for the heads up on Meatless Monday from A to Z. What fun and perfect timing!

  2. Becca @ Amuse Your Bouche posted on April 1, 2013 at 7:30 am


  3. Becca @ Amuse Your Bouche posted on April 1, 2013 at 7:31 am

    I really need to get more creative with avocados, I always do really boring things with them but this is a great idea :)

    • Kare posted on April 1, 2013 at 8:49 pm

      You can’t go wrong with avocados. Even plain they’re just so dang amazing! :)

  4. Kiersten @ Oh My Veggies posted on April 1, 2013 at 4:10 pm

    I’ve never been big on egg salad, but adding chickpeas might get me to come around. :)

    • Kare posted on April 1, 2013 at 8:44 pm

      If you don’t like it then you shoulda put a chickpea on it?

      I’m desperately trying to make this into a Beyonce song. Lord help me. ;)

  5. Cheryl Rhodes posted on April 1, 2013 at 5:28 pm

    Mmm. Sounds good. I happen to have all the ingredients in the house right now too though I was planning to use that can of chick peas to try a recipe roasting them with lime for snack food. Decisions, decisions!

    • Kare posted on April 1, 2013 at 8:42 pm

      Oh, gosh. Roasted chickpeas with lime sounds like absolute heaven. I am obsessed with crunchy roasted chickpeas! Sorry, I’m no help here. :)

  6. Kristen posted on April 1, 2013 at 7:09 pm

    I’ve been wanting to experiment with guacamole, not just with nachos! This is a good idea to start with.

    • Kare posted on April 1, 2013 at 8:41 pm

      I do highly recommend experimenting, but then again, guacamole + nachos is absolute perfection!

  7. Jessica@AKitchenAddiction posted on April 2, 2013 at 8:13 am

    Oh, love the idea of adding chickpeas to egg salad!

  8. Lauren posted on April 3, 2013 at 5:57 pm

    I love the idea of using avocados and chickpeas with eggs to make an egg salad! Brilliant! So much more nutritious, and I bet it’s tasty, too.

  9. posted on April 6, 2013 at 2:06 pm

    I love your pictures and recipes, they are mouth watering. Would love for you to share them with us at We are new but at we are not photography snobs, we are just foodies.

  10. foodienewz posted on June 22, 2013 at 1:16 am

    Your food photos are amazing. You can share your mouth watering photos with us at and your photos published on FoodieNewz without any editorial review.

  11. Pingback: 75+ Avocado Recipes #LoveAvocado - Alida's Kitchen

  12. Pingback: Meal Planning Monday - Christinas Adventures

  13. Beverly posted on May 8, 2014 at 4:41 pm

    Made these for my family today, and they loved it! I can’t eat eggs but one day I’ll try substituting mashed tofu for the egg, and maybe a bit of olive oil for the mayo…oh! and my mother’s special touch: chopped Spanish olives with pimento and some minced onion! Yum!

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