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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.