Oil-free and full of protein and healthy fats, this sandwich will revamp your lunchtime and keep you going for the afternoon ahead.


For the smashed avocado:

  • 400g tin chickpeas, drained
  • 2 ripe avocados, halved and destoned
  • 1 clove garlic, grated
  • 1 tbsp tahini (optional)
  • 1 lemon, juice only
  • Sea salt and black pepper, to taste

For the sandwiches:

  • 8 thick slices seeded bread or bagels
  • Red onion, sliced
  • Cucumber, slices
  • Cress or alfalfa sprouts


  1. Place all the ingredients for the smashed avocado into a bowl and mash together until combined, but still with some texture. Taste to check the seasoning and adjust as necessary.
  2. Lightly toast the bread (optional) and divide the filling between four of the slices. Top the avocado with onions, cucumber and cress/sprouts, and place the remaining slices of bread on top. Enjoy straight away or wrap and take with you to eat on the go.

Per serving (281g)
Calories: 486, Carbohydrates: 60.5g, Sugars: 7.8g, Salt: 1.5g, Fat: 21.6g Saturates: 3.1g, Protein: 17.8g

Taken from September 2018 (Issue 42) Vegan Life Magazine

Leave a Comment