Avocado Sandwich

This Avocado Sandwich is the perfect quick veggie-packed lunch recipe, with smashed chickpeas for protein, smoky roasted red peppers, tangy pickled onions, and more. Simple and delicious!

Let’s never underestimate the simple pleasure of a GOOD sandwich. And I’m not talking ham and American cheese on white bread here! Like my Smoked Salmon Cucumber Tea Sandwiches and Grilled Chicken Fajita Panini, this avocado sandwich is the perfect example of what a good sandwich should be: easy to put together, full of varied flavors that complement each other, and contrasting textures so in each bite you get some crunch, some creamy, and some crisp. It’s delish!

Why This Avocado Sandwich Is the Perfect Weekday Lunch

This avocado sandwich has become one of my favorite lunch options and once you give it a try, I think it’ll go on regular rotation in your home too! Here’s why.

• Naturally vegetarian. And vegan if you use a vegan bread instead of brioche! If you’re not a fan of artificial meat substitutes but want to work more meatless meals into your menu, recipes like this avocado sandwich deliver lots of satisfaction without pretending to be something they’re not.
• Easy to assemble. Prep the ingredients ahead of time and this sandwich comes together in a matter of minutes. Easy peasy!
• Customizable. The beauty of this avocado sandwich is that you can make it your own by switching up the toppings. Add some sliced tomatoes from the garden, swap the pickled onions for pickled cukes, serve it open-faced on thick slices of toasted sourdough. The options are endless!

What You’ll Need

Here’s a list of the ingredients you’ll need to make the perfect avocado sandwich. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

• Gluten-free brioche – GF brioche is my go-to, but you can use any bread you like.
• Chickpeas – Drained and rinsed well to get rid of that canned bean flavor.
• Italian dressing – This adds a bright, tangy flavor.
• Pickled onions – Here’s How to Make Pickled Onions.
• Roasted red pepper – These add sweet and smoky flavor to the sandwich. 
• Microgreens – Arugula or baby spinach work as substitutes, or use lettuce.
• Avocado – Thinly sliced for richness and a creamy texture. (I also love avocado in this Cucumber Avocado Sandwich with Herb Goat Cheese and Grilled Avocado Caprese Chicken Sandwich!)
• Cucumber – This adds some crispness and a refreshing flavor.

How to Make This Avocado Sandwich Recipe

It’s sandwich time! The best time! Here’s what you’ll need to do.

• Mash the chickpeas. After rinsing and draining, add the chickpeas to a bowl and coarsely mash them with a fork or potato masher. (They don’t need to be completely smooth, you just want them smashed enough not to roll off of a sandwich.)
• Assemble. Add 1/2 cup of smashed chickpeas to the bottom slice of bread, followed by 1 tablespoon of dressing, 4-5 slices of cucumber, 1 tablespoon of roasted red pepper, 1/2 sliced avocado, 1/4 cup microgreens, and 1 tablespoon of pickled onion. Add the top half of the bread and serve.

Variations

Use this basic avocado sandwich recipe as a template and put your own spin on it. Here are some ideas!

• Add another protein. Canned tuna or chicken salad can be swapped in for the chickpeas if you’d like, or if you want to keep it meatless, try using hummus. (This Homemade Hummus would be excellent!)
• Make it a bagel. Pile everything onto a toasted everything bagel. It’ll be messy, but worth it!
• Tuck it into a pita. Or a wrap! 
• Switch up the veggies. Feel free to use whatever vegetables you have on hand—shredded carrots, sliced radishes, sprouts, etc. 

Serving Suggestions

Call me old-fashioned, but I love pairing a sandwich with some chips on the side! But not just any chips—zucchini chips! Garlic Parmesan Zucchini Chips or Skinny Bruschetta Zucchini Chips are my faves. You can also serve it up with a scoop of Deviled Egg Potato Salad or Mediterranean Orzo Pasta Salad.

How to Store

• Meal prep: If you want to make this avocado sandwich as a work lunch, you can toss the avocado in the Italian dressing; the acid in the dressing will slow the browning. 
• Leftovers: Refrigerate leftover avocado sandwiches in airtight container or wrapped tightly with plastic wrap. They’ll last about a day in the refrigerator; the avocado will brown a bit, but it’s still fine to eat!

More Sandwich Recipes

• Grilled Chicken Sandwich
• Cucumber Sandwiches
• Open Faced BLT Sandwich with Harissa
• Pulled Pork Sandwiches

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