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Smashed Chickpea Avocado Sandwich with Nori

Name: Smashed Chickpea Avocado Sandwich with Nori
Prep time: 10 min
Total time: 10 min
Ingredients: 15 ounces chickpeas (canned, drained and rinsed); 1 medium avocado (roughly chopped); 1/3 cup mayonnaise (vegan ); 1/8 teaspoon cayenne; 1 tablespoon nori (or dulse flakes, or 1 sheet toasted nori (shredded)); 1 tablespoon fresh lemon juice; ¼ teaspoon lemon zest; 1 large garlic clove; Salt & freshly ground black pepper (to taste); ¼ cup chopped fresh parsley; 8 slices sourdough bread (or bread of choice); Roasted peppers (canned or jarred (optional)); Vegan chipotle mayonnaise (to taste (optional))

Published: Oct 29, 2021 by Nisha Melvani · 2 Comments

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High-protein Smashed Chickpea Avocado Sandwich with Nori is quick, easy, vegan and kid-friendly. Great for school lunches or dinner.

Stacked sandwich with Smashed Chickpea Avocado filling and roasted red and yellow peppers. — Add roasted red peppers and chipotle mayonnaise for even more yumminess.

This delicious sandwich filling can be yours in less than 10 minutes! Plus, it's nutritious, budget-friendly, and kids love it.

This was inspired by my BBQ Pulled Jackfruit Sandwich on this site, and pairs well with these Homemade Baked Potato Chips.

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👩🏼‍🌾 Ingredients
📖 Instructions
🌱 Substitutions & Variations
🔪 Equipment
⏱ Storage
👩🏽‍🍳 Made this recipe?
📖 Recipe
💬 Comments

👩🏼‍🌾 Ingredients

Chickpeas
Avocado
Vegan mayonnaise
Cayenne
Nori or dulse flakes, or 1 sheet toasted nori (shredded)
Lemon
Garlic
Salt & freshly ground black pepper
Fresh parsley

See recipe card for quantities.

📖 Instructions

Seaweed sushi sheets and seaweed flakes both work for this Smashed Chickpea Avocado Sandwich with Nori recipe.

Sushi nori sheets come either toasted or untoasted. The toasted sheets are more flavorful. (Optional: Toast your untoasted sushi nori sheets. Pass the sheet over a gas burner for a few seconds on both sides. Use a pair of tongs to do this.)

If using sushi sheets, use your hands to break the sheet into small pieces.

Add the ingredients, except for the garlic, to a large bowl.

Chickpeas, avocado, vegan mayonnaise, seaweed flakes, cayenne, grated garlic, lemon juice, lemon zest, salt, black pepper, and chopped parsley in a bowl. — Grate the garlic using a microplane or fine grater into the bowl with the other ingredients.

Mash the ingredients using a potato masher until well combined, leaving about one third of the chickpeas whole for more texture.

🌱 Substitutions & Variations

Chickpeas - instead of chickpeas, you can use Great Northern, navy, or cannellini beans
Herbs & Spices - use your choice of seasonings -Italian, Old Bay, Tandoori, Za'atar
Avocado - double down on chickpeas and substitute the avocado for hummus
Spicy - add crushed red pepper for a kick

See this High-Protein Bean & Corn Salad with white beans on my website!

🔪 Equipment

Use a microplane or finer grater to grate the garlic. This adds more flavor than minced garlic.

⏱ Storage

To store any remaining smashed chickpea avocado sandwich filling, transfer the leftovers to a small airtight container. Cover with a thin layer of water. Refrigerate for up to two days. To serve, pour off the water and mix well.

These ingredients don't stand up well to freezing.

How do you store guacamole?

Keeping the pit in the bowl, adding extra lime juice, or pressing plastic wrap on top, never seem to prevent my guacamole from browning.
However, what I find does work, is adding a thin layer on top. Water serves as a barrier against oxygen, which is what causes the avocado to brown.
When you are ready to serve your leftover guacamole, pour off the water and mix thoroughly. It will be a vivd green, just like the day you made it.
Use your leftover guacamole within 24 hours.

👩🏽‍🍳 Made this recipe?

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I would love it if you would ⭐️ rate this recipe and leave a comment. Thank you in advance.