Avocado Chickpea Salad Sandwich Recipe
This avocado chickpea salad sandwich recipe features a creamy avocado-chickpea filling & crunchy vegetables with a roasted red pepper sauce.
Recipe Info
Nutrition
Calories: 495kcal | Carbohydrates: 64g | Protein: 16g | Fat: 22g
Ingredients For Avocado Chickpea Salad Sandwich Recipe
For the roasted red bell pepper sauce
- 1 Red Capsicum (Bell Pepper)
- 3 Garlic Cloves
- 2 Teaspoon Olive Oil
- 1/3 Cup Cashew Nuts (Kaju) soaked in hot water
- 1/2 Teaspoon Dried Red Chilli Flakes
- 1/2 Teaspoon Dried Oregano
- 1/2 Teaspoon Black Pepper Powder (Kali Mirch)
- 1 Teaspoon Salt
For the chickpea avocado salad
- 1 Cup White Chickpeas (Safed Chane) cooked
- 1 Medium Sized Avocado
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Rock Salt (Kala Namak)
- 1/2 Teaspoon Black Pepper Powder (Kali Mirch)
- 1 Teaspoon Roasted Cumin Powder (Bhuna Jeera Powder)
- 1 Teaspoon Chaat Masala
- 1 Tablespoon Lemon Juice
Assembling the sandwich
- 8 Slices Bread
- 1 Cup Spinach Leaves
- 3 Medium Sized Tomatoes
- 1 Green Capsicum (Bell Pepper / Shimla Mirch)
- 2 Cucumbers (Kheera)
- 4 Teaspoons Butter
Step By Step Instructions for Avocado Chickpea Salad Sandwich Recipe
Preparing the roasted red bell pepper sauce
- Chop the red bell pepper (capsicum) and place it on a lined baking tray along with garlic cloves. Brush some oil on the bell peppers and garlic.1 Red Capsicum (Bell Pepper), 3 Garlic Cloves, 2 Teaspoon Olive Oil
- Bake the bell peppers for 15 mins at 350℉ or 175℃, until they are slightly charred along the edges. You can also saute the bell peppers on a pan.
- Add the roasted red bell peppers to a blender.
- Add soaked cashew nuts to the jar. You can also add a combination or cream or milk instead.1/3 Cup Cashew Nuts (Kaju)
- Then add chilli flakes, dried oregano, black pepper powder and salt for seasoning.1/2 Teaspoon Dried Red Chilli Flakes, 1/2 Teaspoon Dried Oregano, 1/2 Teaspoon Black Pepper Powder (Kali Mirch), 1 Teaspoon Salt
- Add water as needed and blend the ingredients together into a smooth sauce of thick consistency.
- You can keep this sauce refrigerated for upto a week in an airtight container.
Preparing the avocado chickpea salad
- Take boiled chickpeas in a large mixing bowl. If using dried chickpeas, pressure cook on high for 15-18 minutes. If using canned chickpeas, drain the liquid from the can and run the chickpeas under water.1 Cup White Chickpeas (Safed Chane)
- Smash the chickpeas with the help of a fork or potato masher.
- Add in avocado chunks and mash them too along with the chickpeas. The avocado should be ripe.1 Medium Sized Avocado
- Add salt, rock salt, black pepper powder, roasted cumin powder, chaat masala and lemon juice.1/2 Teaspoon Salt, 1/2 Teaspoon Rock Salt (Kala Namak), 1/2 Teaspoon Black Pepper Powder (Kali Mirch), 1 Teaspoon Roasted Cumin Powder (Bhuna Jeera Powder), 1 Teaspoon Chaat Masala, 1 Tablespoon Lemon Juice
- Mix all the ingredients evenly to make the chickpea avocado salad.
Assembling the sandwich
- Take the slices of bread and spread a generous amount of the roasted red bell pepper sauce on all of them.8 Slices Bread
- Arrange spinach leaves on one slice.1 Cup Spinach Leaves
- Then place thinly sliced tomatoes on top of it.3 Medium Sized Tomatoes
- Spread a generous layer of the avocado chickpea salad filling on the bread. Then arrange thinly sliced green bell peppers on it and gently press them inside.1 Green Capsicum (Bell Pepper / Shimla Mirch)
- Finally add a layer thinly sliced cucumbers and press both the slices together.2 Cucumbers (Kheera)
- Spread some butter on the outside and toast the sandwich on a pan or in a sandwich maker. If you have a grill or a panini, that's a great option too.4 Teaspoons Butter
- Toast till both sides of the sandwich are golden brown and crispy.
- Avocado chickpea salad sandwich is ready. Slice it in half and serve hot.
