Name: Green Goddess Sandwich
Prep time: 10 min
Total time: 10 min
Cuisine: American
Ingredients: 4 slices bread of choice; ½ cup chickpeas, drained, rinsed & skins removed (optional); 1 avocado, skin & pit removed; ¼ cup red onion, finely diced; 2 tablespoons jalapeño, finely diced; 2 teaspoons vegan mayo (optional); 1–2 teaspoons yellow mustard, to taste; Pinch of garlic salt; Black pepper, to taste; Hot sauce, to taste (optional); Spinach, lettuce, or arugula (optional for layering)

Why You’ll Love This Recipe

I love this sandwich because it’s packed with protein and healthy fats, all without feeling heavy. The chickpeas give it a hearty texture, while the avocado keeps it smooth and creamy. The jalapeño adds just a hint of heat, and the mustard brightens everything up. It’s flavorful, easy to prep, and totally customizable based on what I have on hand. Whether I’m packing lunch or eating at home, this one always hits the spot.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 slices bread of choice
½ cup chickpeas, drained, rinsed, and skins removed*
1 avocado, skin and pit removed
¼ cup red onion, finely diced
2 tablespoons jalapeño, finely diced
2 teaspoons vegan mayo (optional)**
1–2 teaspoons yellow mustard, to taste
Pinch of garlic salt
Black pepper, to taste***
Hot sauce, to taste
Spinach, lettuce, or arugula (optional)

Directions

I start by toasting the bread to my preferred level of crispness.
In a bowl, I mash the chickpeas and avocado together with a fork until it’s mostly smooth but still has some texture.
I fold in the red onion, jalapeño, vegan mayo, mustard, garlic salt, black pepper, and hot sauce. I always taste and adjust the seasonings to get it just right.
I split the mixture between two slices of bread, then top with greens like spinach or arugula if I’m using them.
I place the remaining slices of bread on top, press gently, and serve immediately.

Servings And Timing

This recipe makes 2 sandwiches. It takes about 10 minutes to prep and assemble, making the total time just 10 minutes.

Calories per sandwich: 422 kcal

Variations

Sometimes I swap the jalapeño for pickled banana peppers when I want a tangy kick. I’ve also added cucumber slices or shredded carrots for extra crunch. If I don’t have avocado, I use hummus in its place. For extra richness, I occasionally throw in a handful of sunflower seeds or chopped walnuts into the filling. And when I want a warm version, I press the sandwich in a panini press until golden.

Storage/Reheating

I prefer making this sandwich fresh, but I store leftover filling in an airtight container in the fridge for up to 2 days. I don’t recommend freezing, as the avocado can become watery. If I’m prepping ahead, I keep the bread and filling separate to avoid sogginess, and assemble right before serving.

FAQs

Do I Have to Remove the Chickpea Skins?

Not at all. I like the smoother texture without them, but if I’m short on time, I leave them on—it still tastes great.

Can I Use Canned Chickpeas?

Yes, I always use canned chickpeas for convenience. I just make sure to rinse and drain them well.

Is Vegan Mayo Necessary?

No, the avocado already adds creaminess. I like the flavor mayo brings, but it’s totally optional.

What Kind of Bread Works Best?

I usually go with whole grain, sourdough, or rye—something sturdy that holds up well to the filling.

Can I Add Cheese?

Absolutely. If I’m not keeping it vegan, I sometimes add a slice of cheddar or provolone for an extra layer of flavor.

Conclusion

This Green Goddess Sandwich is fresh, flavorful, and loaded with goodness. It’s quick to make, full of plant-based nutrition, and perfect for a satisfying lunch. Whether I keep it simple or load it up with extras, it always delivers the kind of flavor and texture I crave in a sandwich.