The Avocado Veggie Sandwich is the ultimate avocado vegetable sandwich, piled high with smashed avocado and chickpeas, tomato, cucumber, carrots, artichokes, and feta cheese!
This is a sponsored post written by me on behalf of Calavo Growers. All opinions are 100% mine.
You might say I’m a creature of habit, at least when I’m home. When I’m out and exploring, I thrive on trying new and exciting foods, but things are different when I settle into the predictability of routine. At least when it comes to lunch.
Lunches, for me, are simple. In true California fashion, my mid-day cravings center around my beloved avocado. Give me perfectly ripe, creamy avocados and fresh veggies, and I am pretty content.
I may make a wrap or a tartine (avocado toast, anyone?). And when packing lunches for the kids, I’ll make a batch of veggie sandwiches for all. One and done, as they say! I know that making lunch en masse is not just a timesaver or a means to satisfy a craving but a delicious way to enjoy more fresh veggies – for all of us!
Thankfully my kids agree. Even if I’m not around to make my daughter a veggie sandwich, she likes to make it herself.
So, what’s in the ultimate avocado veggie sandwich? Well, we can’t have an avocado sandwich without bread. A crusty loaf of sourdough or a rustic, homemade loaf are my first picks. But really, any sturdy bread will do. A hearty multigrain or whole wheat bread also works nicely.
And then, of course, there are the avocados!
In this installment of my partnership with Calavo, I am so excited to use their avocados in this recipe. Their Haas avocados are perfectly creamy and a flavorful base for the sandwich filling.
How to Make an Avocado Veggie Sandwich
Lightly scoop the fruit of the avocado into a bowl and gently mash it with a fork, leaving it chunky. Stir in your chickpeas, kosher salt, pepper, and red pepper flakes, and give the beans a mash with your fork.
Spread a generous layer of avocado mash on a slice of bread and a layer of hummus on another. Give the avocado mash a very light drizzle with good quality olive oil.
Layer the avocado mash with sliced cucumber, shredded carrots, marinated artichoke hearts, and a slice of tomato. Season with sea salt and freshly ground black pepper, and sprinkle with feta cheese and sprouts. Top with the hummus-spread slice of bread.
More avocado recipes
Citrus and Avocado Salad with Quick-Pickled Fennel
Avocado Pesto Pasta with Chicken Sausage
More sandwich recipes
Chickpea Salad Sandwich with Feta
Thai-Style Chicken Salad Rainbow Wraps
Slow Cooker Bánh Mì Vietnamese Sandwich
Olive Brined Chicken Sandwich with Olive Tapenade
Slow Cooker Filipino Adobo-style Pulled Pork Sandwiches
Hummus and Tahini Egg Salad
Disclosure: This post was created in partnership with Calavo. Thank you for supporting brands that matter to me; sponsored posts such as this help behind the scenes at Kitchen Confidante. All opinions in this post are, as always, my own.
Avocado Veggie Sandwich
The Avocado Veggie Sandwich is the ultimate vegetable sandwich, piled high with smashed avocado and chickpeas, tomato, cucumber, carrots, artichokes, and feta cheese!
Servings 2 servings
For the Sandwich and Toppings
Make the Quick Pickled Red Onion
- In a small glass bowl, stir together the vinegar, water, sguar, and salt until the sugar and salt have dissolved.
- Stir in the sliced onion, and let it sit at room temperature for at least 30 minutes, but preferably for 1 hour.
- Serve immediately or keep refrigerated for future use. The onions will keep for up to 2 weeks.
Make the Avocado-Chickpea Smash
- Lightly scoop the avocado into a bowl and gently mash it with a fork, leaving it chunky. Stir in the chickpeas, kosher salt, pepper, and red pepper flakes, and give the beans a mash with your fork.
Make the Avocado Veggie Sandwich
- Spread a generous layer of avocado mash on a slice of bread and a layer of hummus on another. Very lightly drizzle the avocado mash with olive oil.
- Top the avocado mash with a slice of tomato, sliced cucumber, shredded carrots, marinated artichoke hearts, quick pickled onions, alfalfa sprouts and a sprinkling of feta cheese. Top with the hummus-spread slice of bread.
Calories: 351kcal | Carbohydrates: 41g | Protein: 10g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Sodium: 677mg | Potassium: 629mg | Fiber: 11g | Sugar: 4g | Vitamin A: 169IU | Vitamin C: 11mg | Calcium: 97mg | Iron: 3mg