Avocado Green Goddess Chickpea Salad

Avocado Green Goddess Chickpea Salad

Who knew chickpeas could taste so good! This chickpea salad sandwich has so many fresh herbs, it’s refreshing, fragrant, filling, and plant based. With healthy fats like avocado and Greek yogurt, you’ll love how tangy and satisfying this salad is.

Avocado Green Goddess Chickpea Salad

Ever since I stopped eating meat, I’ve been craving only one thing: my Avocado Green Goddess Chicken Salad. It’s the perfect summer sandwich – it’s crunchy, it’s filling, it has such a great refreshing fragrance thanks to the herbs, and it’s protein packed and overall a nutritious meal.

Avocado Green Goddess Chickpea Salad

So what’s a primarily plant based woman to do? Make a veggie version! I chose here to use chickpeas, because chickpeas have a hearty consistency and when you mash them but leave some of the chickpeas mostly whole, the consistency is chunky like a chicken.

Avocado Green Goddess Chickpea Salad

I don’t have much else to say about this chickpea salad other than you have to make it. Like, it’s a must make this summer. I will warn you, it does take a little prep work but it’s totally worth it. I saved my chickpea salad in the fridge for 3 days and on the third day, it did start to brown, so I would recommend saving these for 1-2 days max.

You can enjoy it in lettuce cups, on some greens, in a wrap, or as a sandwich, as I did!

Avocado Green Goddess Chickpea Salad



Serves 4 sandwiches

Avocado Green Goddess Chickpea Salad

20 minPrep Time

20 minTotal Time

Save RecipeSave Recipe


  • For the dressing:
  • 1 ripe Haas avocado, halved, pitted, and peeled
  • 1 cup nonfat plain Greek yogurt
  • ¼ cup fresh cilantro leaves
  • ¼ cup fresh tarragon leaves
  • ¼ cup freshly squeezed lemon juice
  • 2 teaspoons Dijon mustard?2 scallions, chopped
  • 1 large garlic clove, crushed
  • salt and pepper
  • For the chickpea salad:
  • 1 (15oz) can chickpeas, drained and rinsed
  • 2 stalks celery, chopped
  • 1 small white or red onion, chopped
  • 1 4oz jar diced pimiento peppers, drained
  • For the sandwich:
  • 8 pieces of whole wheat bread (I love Dave’s Killer)
  • lettuce of choice
  • 2 carrots, peeled, julienned


  1. Place all of the ingredients for the dressing in a food processor and pulse until creamy. Taste and adjust, if needed. Transfer to the bottom of a large mixing bowl.
  2. Place the chickpeas in the bottom of a large mixing bowl and mash lightly, you want 70-30 mashed to whole ratio for the best consistency. To the bowl, add the celery, onion, and pimientos, the prepared dressing, and toss well to combine.
  3. Toast the bread.
  4. Build the sandwiches using the chickpea salad, lettuce, and carrots. Serve.

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Suzanne says:
Do you have a vegan/non-dairy product suggestion to replace the yogurt?
Meaghan says:
You could definitely use a non-dairy yogurt!
Swarna says:
Can you please let me know If this recipe can be prepared and stored in the fridge and how many days will it last? Thanks 🙏
Meaghan says:
Hi, Swarna! Great question. This recipe will last up to 2 days in the fridge. Because of the avocado it will brown!
Jane says:
There is an issue with the formatting in the 'ingredients' section
Meaghan says:
Thanks for letting us know! We'll look into that now.

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