This Green Goddess Sandwich is the ultimate lunch. Packed full of smashed chickpeas, avocado, vegan mayo, red onion and jalapeño.
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.
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.
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 Sandwich
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
Nutrition
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Beth Ann
I finally made this recipe and SO glad I did!! We loved it!!! Thank you!!!
Rene
Woo - so glad you liked it!!!
Brittany
This is absolutely amazing! We doubled the recipe and got 6 sandwiches from it. Such an easy lunch recipe for work or school!
Rene
Awesome! So glad you liked it - I love an easy weekday lunch!
Marsha
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?
Rene
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! 🙂
Marsha
I will try that! And thanks for taking time to make the suggestion!
Menshahat Ancewicz
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!
Tracey
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.
Rene
Agreed - I literally eat this stuff by the spoonful. So glad you liked it!
Hannah
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!
Rene
Thank you! So glad you liked this one as much as I do 😉
Amy
Silly question, but why do you have to remove the chickpea skins? I'm wondering what happens if I skip this step.
Thanks
Rene
It's a texture thing. If you don't mind the skins, go ahead and leave them on.
Rachel
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.
Rene
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.
Rachel
I only have one word to describe how I feel about this recipe--OBSESSED! Making these everyday until I die.
Rene
I feel you - I eat this for dinner at least once a week. So glad you liked it!
Christine
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!
Rene
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!