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.

Smashed chickpea guacamole egg salad | Kitchen Treaty
5 from 1 vote

Smashed Chickpea Guacamole Egg Salad

Prep: 10 minutes
Total: 10 minutes
Author: Kare
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.
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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 1/2 teaspoon))
  • 1/2 teaspoon kosher salt or other coarse salt
  • 4 [url href=”https://www.kitchentreaty.com/how-to-make-perfect-hard-boiled-eggs-my-favorite-method/”]hard-boiled eggs[/url] (chopped)
  • 2 tablespoons mayonnaise (optional)
  • Additional salt and freshly ground black pepper (to taste)
  • 8 slices sandwich bread

Instructions

  • 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.

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