I used to love egg salad sandwiches…
but once I went vegan, I wanted something that felt even more nourishing, not just a replacement.
This avocado chickpea salad sandwich is creamy, hearty, and packed with plant-based protein and fiber.
Perfect for lunch, meal prep, or an easy dinner when life gets busy.
I make it the night before, and it tastes even better the next day 🤍
📖 Full recipe with instructions on my blog
👉 splashofgoodness.com (link in bio or visit directly)
Chickpea Avocado Salad Ingredients
400 ml cooked chickpeas (about 1½ cups)
1 ripe avocado
2 fermented cucumbers, finely chopped
½ small red onion, finely chopped
Handful of fresh cilantro, chopped
Juice of ½ lemon
¼ tsp black salt (kala namak)
¼ tsp black pepper
Serve on bread with lettuce & radishes (optional)
Love,
Eva 💚