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    Green Goddess Sandwich

    September 19, 2017 By Rene 20 Comments

    This Green Goddess Sandwich is the ultimate lunch. Packed full of smashed chickpeas, avocado, vegan mayo, red onion and jalapeño.

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    This Green Goddess Sandwich is the ultimate lunch. Packed full of smashed chickpeas, avocado, vegan mayo, red onion and jalapeño | ThisSavoryVegan.com #vegan #healthyvegan

    Let me tell you how obsessed I am with this Green Goddess Sandwich

    Guys, I have a new obsession. Like, make it once a day, think about it when I'm not eating it, kind of obsession. And it is this Green Goddess Sandwich!

    It is seriously one of the BEST things I've ever eaten.

    The flavor combo is just eve-ry-thing. And you may think I'm talking this sandwich up a little too much. But I swear, I'm not.

    This Green Goddess Sandwich is the ultimate lunch. Packed full of smashed chickpeas, avocado, vegan mayo, red onion and jalapeño | ThisSavoryVegan.com #vegan #healthyvegan

    How to make a Green Goddess Sandwich

    Now that I've expressed my undying love for this sandwich, let's talk about how to make it. First thing is chickpeas. Chickpeas are packed full of protein, healthy fats and fiber. Everything you could want or need in a healthy sandwich. 

    You can cook these from scratch or buy them in a can (I always go for the easier, canned option). The only extra step you may want to take is removing the skins. Note necessary, but you will get a smoother texture. I find the easiest way to do this is to put your rinsed chickpeas between 2 paper towels and rub them around. The skins will easily drop off.

    Once your chickpeas are ready, combine them with the avocado and get to mashing.

    This Green Goddess Sandwich is the ultimate lunch. Packed full of smashed chickpeas, avocado, vegan mayo, red onion and jalapeño | ThisSavoryVegan.com #vegan #healthyvegan

    Now that the base of the sandwich is ready to go. Add everything else to the bowl and fold it in. Taste and adjust to your liking before placing everything between some toasted bread.

    I like to add some greens if I have them on hand for an extra crunch. But if you don't have em then skip em. Now excuse me while I go whip one of these bad boys up.

    Need more recipe inspo? Check these out:

    • Green Goddess Detox Salad
    • Green Goddess Bowl with Oil Free Chimichurri
    • Smashed Chickpea Salad Wraps
    • Smashed Potatoes with Vegan Sun-Dried Tomato Pesto
    • Smashed Chickpea Tacos with Vegan Jalapeño Cream Sauce
    This Green Goddess Sandwich is the ultimate lunch. Packed full of smashed chickpeas, avocado, vegan mayo, red onion and jalapeño | ThisSavoryVegan.com #vegan #healthyvegan
    Print Pin
    5 from 6 votes

    Green Goddess Sandwich

    This Green Goddess Sandwich is the ultimate lunch. Packed full of smashed chickpeas, avocado, vegan mayo, red onion and jalapeño.
    Course lunch, Main Course
    Cuisine American
    Keyword chickpeas, sandwich
    Prep Time 10 minutes
    Total Time 10 minutes
    Servings 2 sandwiches
    Calories 422kcal

    Ingredients

    • 4 slices bread of choice
    • ½ cup chickpeas drained, rinsed & skins removed*
    • 1 avocado skin & pit removed
    • ¼ cup red onion finely diced
    • 2 tablespoon jalapeño finely diced
    • 2 teaspoon vegan mayo optional**
    • 1-2 teaspoon yellow mustard to taste
    • pinch of garlic salt
    • black pepper to taste***
    • hot sauce to taste
    • spinach, lettuce or arugula optional

    Instructions

    • Toast bread.
    • Combine chickpeas and avocado in a bowl. Mash with a fork until desired consistency is reached. 
    • Add remaining ingredients (other than greens) and fold them in. Taste and adjust seasonings to taste.
    • Split chickpea mixture between 2 slices of bread. Top with greens (if using) followed by remaining bread slices.
    • Serve and enjoy!

    Notes

    *You don't have to remove the skins, but if you do, an easy way to do it is to place the rinsed chickpeas between 2 paper towels and roll them around. The skins should easily fall off. 
    **You get plenty of creamy texture from the avocado so if you don't have vegan mayo on hand feel free to skip it. I think it adds a nice flavor though. 
    ***I go to town on black pepper in this sandwich, so feel free to add as much or as little as you want.

    Nutrition

    Calories: 422kcal | Carbohydrates: 51g | Protein: 12g | Fat: 21g | Saturated Fat: 3g | Trans Fat: 1g | Sodium: 365mg | Potassium: 862mg | Fiber: 13g | Sugar: 8g | Iron: 4mg

    This post may contain affiliate links. If you click on one and make a purchase I will receive a small percentage of the sale. Please know I would never link a product unless I have personally used it and loved it!

    If you make any of these recipes be sure to snap a photo + post it + and tag #thissavoryvegan and @thissavoryvegan!

    This Green Goddess Sandwich is the ultimate lunch. Packed full of smashed chickpeas, avocado, vegan mayo, red onion and jalapeño | ThisSavoryVegan.com #vegan #healthyvegan
    « Weekly Vegan Dinner Plan #2
    Weekly Vegan Dinner Plan #3 »

    Reader Interactions

    Comments

    1. Beth Ann

      April 07, 2021 at 2:27 pm

      5 stars
      I finally made this recipe and SO glad I did!! We loved it!!! Thank you!!!

      Reply
      • Rene

        April 13, 2021 at 8:42 am

        Woo - so glad you liked it!!!

        Reply
    2. Brittany

      September 19, 2019 at 5:48 am

      5 stars
      This is absolutely amazing! We doubled the recipe and got 6 sandwiches from it. Such an easy lunch recipe for work or school!

      Reply
      • Rene

        September 19, 2019 at 10:29 am

        Awesome! So glad you liked it - I love an easy weekday lunch!

        Reply
    3. Marsha

      July 29, 2019 at 8:49 am

      I recently had a blood test done for Food Sensitivities. Among a dozen other things, I have a sensitivity to mustard (my favorite condiment!). I'm finding so many recipes call for mustard. I can't wait to try this recipe but any suggestions of what I could use to replace the mustard?

      Reply
      • Rene

        July 31, 2019 at 11:00 am

        Hi Marsha - I would just add some additional mayo and a dash of your favorite vinegar (I personally love red wine vinegar and apple cider vinegar). For me, the draw of mustard is the creaminess and the acidity. This combo should cover both! 🙂

        Reply
        • Marsha

          July 31, 2019 at 1:58 pm

          I will try that! And thanks for taking time to make the suggestion!

          Reply
    4. Menshahat Ancewicz

      May 28, 2019 at 6:34 pm

      5 stars
      Love this sandwich!!! I tripled the recipe and made it for a road trip. It's a super easy tasty lunch. I added sweet relish because I love relish. Thanks for the recipe!

      Reply
    5. Tracey

      April 30, 2019 at 1:35 am

      I am not eating vegan or vegetarian strictly but I do sometimes just because I come across great recipes like this. I LOVE chickpeas. I can eat hummus with a spoon or just the chickpeas out of the can. Love the crunch. BTW This recipe all together whizzed up makes a fantastic dip with just a little yogurt (olive oil too but I eat too much calorie wise) with veggies, pita chips or a spoon. Thank you.

      Reply
      • Rene

        April 30, 2019 at 8:46 am

        Agreed - I literally eat this stuff by the spoonful. So glad you liked it!

        Reply
    6. Hannah

      October 21, 2018 at 3:36 pm

      5 stars
      Delicious! (Of course.) The only thing I changed was to add a little lemon juice—for tartness and to keep the avocado from going brown. I love your recipes!

      Reply
      • Rene

        October 23, 2018 at 5:49 pm

        Thank you! So glad you liked this one as much as I do 😉

        Reply
    7. Amy

      August 13, 2018 at 1:15 pm

      Silly question, but why do you have to remove the chickpea skins? I'm wondering what happens if I skip this step.
      Thanks

      Reply
      • Rene

        August 15, 2018 at 8:29 am

        It's a texture thing. If you don't mind the skins, go ahead and leave them on.

        Reply
    8. Rachel

      April 18, 2018 at 6:36 am

      Is this something I could make the night before and take for lunch the next day? Not sure how long you can keep it in the fridge.

      Reply
      • Rene

        April 18, 2018 at 8:13 am

        Yes, I love taking this for lunch. The only thing you want to keep in mind is that the avocado will start to brown the next day. It doesn't mean it is bad, but it won't look as pretty. You can either eat it as is (I swear it will still taste the same even if the avocado starts to brown) or make everything else and just add the avocado right before eating. If you are making enough for the whole week, then I would definitely just add the avocado each day. Everything else will last fine in the fridge pre-made.

        Reply
    9. Rachel

      March 04, 2018 at 12:17 pm

      5 stars
      I only have one word to describe how I feel about this recipe--OBSESSED! Making these everyday until I die.

      Reply
      • Rene

        March 04, 2018 at 1:00 pm

        I feel you - I eat this for dinner at least once a week. So glad you liked it!

        Reply
    10. Christine

      January 17, 2018 at 5:04 pm

      5 stars
      I have just started trying to transition to a vegan diet. I have tried a few different vegan recipes and this is by far the best one yet. This is something I actually enjoy eating. Thank you so much for this recipe, it gets me excited for this new lifestyle!

      Reply
      • Rene

        January 17, 2018 at 5:47 pm

        I LOVE hearing that! The whole point of TSV is to show people that vegan food can be super tasty - and worth getting excited for 🙂 So glad this recipe struck a chord with you! It's one of my faves too!

        Reply

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    I’m Rene! So-cal native, dog mom and lover of all things spicy. Learn more.

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