Chickpea Salad Sandwich with Beet Chips

I can almost guarantee you that I’ll glance over anything sandwich on café menus as I always envision nutrient stripped white bread with mundane ingredients, that never seem to truly satisfy my taste buds. I decided to come up with my own nutritious vegetarian-friendly chickpea salad sandwich; one that offers diverse flavors and is jam packed with health benefits. 

Chickpeas just have to be one of vegetarians’ best friends. This is mainly due to their high protein count, where you can find around 15g of protein per cup. Chickpeas, along with other legumes, contain high amounts of manganese, folate, copper and a mystery mineral called molybdenum, which you may not have even heard of before!

This mineral helps to mainly break down essential amino acids, certain fats and carbohydrates for use within the body. One cup of chick peas contains over 270% your recommended daily intake of molybdenum.

Walnuts are the go-to nut for brain health and increased longevity. This is due to their rich omega fatty acid profile, with 0.25 of a cup of walnuts offering well over 100% of your recommended daily intake of omega-3. Omega 3 is essential for optimal health and has been linked to numerous health benefits including improved mood, protection from inflammation and even in cancer prevention. 

If you’re as crazy as I am over a healthy diet, then you’ll probably also find any excuse to use delicious, creamy avocado in many of your meals. I find it adds great texture and flavor and is a great source of vitamin K, copper, folate and vitamin B6. Avocados are also rich in anti-inflammatory properties which helps to protect against many diseases that are borne out of our fast paced lifestyles.

If you’ve never tried a basil, mint and parsley combo then here’s your chance! Sometimes it’s just a matter of trial and error when it comes to herb combinations and that’s exactly how I stumbled upon this tasty trio. Basil is another excellent source of vitamin K, with only half a cup offering almost 100% of your recommended daily intake.

Basil also carries unique anti-bacterial properties which is great for clearing up skin problems and any bacterial growth within the body. Mint has been shown to carry anti-cancer properties, while parsley is rich in antioxidants.

ALSO YUMMY:  Spring Gratitude Salad with Greens and Wild Rice

Print Recipe
5 from 3 votes

Chickpea Salad Sandwich with Beet Chips

Hearty and packed with exceptional nutrients, this chickpea salad sandwich is makes the perfect filling lunch to go.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Lunch
Cuisine: Vegan
Servings: 2
Author: The Awesome Green


  • 1 cup chickpeas cooked, drained
  • 1/2 cup lightly toasted walnuts
  • 1 ripe avocado peeled, pitted and cut into chunks
  • 1 bunch fresh parsley chopped
  • 5-6 fresh mint leaves
  • Handful fresh basil leaves
  • 1 green onion stalk diced
  • 2 garlic cloves minced
  • 1/2 lemon juice only
  • 1/4 tsp sea salt
  • Freshly ground black pepper
  • For the beet chips
  • 2 medium beets cut into very thin slices (with a very sharp knife or a mandolin)
  • olive oil
  • pinch sea salt
  • To assemble: Whole wheat bread slices fresh spinach leaves, red onion rings


  • Preheat the oven to 200C/392F.
  • Line a baking sheet with parchment paper and add the beet slices.
  • Drizzle with olive oil, season with salt and toss to coat evenly.
  • Arrange the slices into one layer and roast for 30 minutes.
  • Remove and set aside to cool.
  • Crush the walnuts into a mortar with pestle, then transfer into a food processor, together with the parsley, basil, mint, garlic, onion and lemon juice.
  • Process to incorporate, then add the avocado chunks and pulse to obtain a creamy sauce.
  • Add the chickpeas, and pulse two or three times to incorporate.
  • Transfer the mixture into a large bowl, and season with salt and freshly ground black pepper.
  • Assemble the sandwich - spread 1 tbsp chickpea salad onto a bread slice, then topp it with onion rings, beet chips, and spinach leaves.
  • Spread 1 tbsp chickpea salad onto another bread slice and close the sandwich.
  • Serve immediately or pack to-go.




  • Tova
    December 8, 2017

    Your photos are always breathtakingly beautiful. This looks and sounds so delicious!

    • Ana
      December 9, 2017

      Thank you, Tova!

  • Melissa Griffiths
    December 9, 2017

    This sandwich looks incredible – I definitely wouldn’t pass over this on a menu! Yum!

    • Ana
      December 9, 2017

      Happy you like it 🙂

  • Emily
    December 14, 2017

    5 stars
    How long could this chickpea salad last in the fridge?

    • Ana
      December 18, 2017

      I wouldn’t keep it more than two days, because avocado oxidizes very quick and changes its color into a shade of brown. You can place it in a bowl and squeeze some lemon juice on top to preserve the color.

  • Liliana Balaguera Cortes
    December 28, 2017

    5 stars
    Gooorgeous Recipe!! Thank you!!!

    • Ana
      December 28, 2017

      You’re very welcome, happy you like it!

  • Michael Kitson
    January 22, 2018

    Styling and lighting

    • Michael Kitson
      January 22, 2018

      My claps didn’t appear on my original comment, I meant ‘Styling and lighting’ *clap clap clap clap!*

      • Ana
        January 22, 2018

        Yaaay, thank you Michael 🙂

  • Sam
    August 14, 2018

    5 stars
    Wow, there’s a lot going on in this recipe!! You must really know your foods if you can match up all these flavors into one delicious sandwich. I loved the crunchy beets in this, I may have put more than you did… Thanks for sharing!

    • Ana
      August 16, 2018

      Thanks so much, I’m happy you liked the recipe and found inspiration on my blog!

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