Updated 24th April 2026
RECIPE: Green Goddess Chickpea Sandwich
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Over half of British people enjoy a sandwich at least once a day, but not all sandwiches are created equal! This Green Goddess Chickpea Sandwich is a nutritional powerhouse that combines plant-based protein, fiber, and healthy fats to keep you feeling fuller for longer.
Chickpeas provide protein and fiber, supporting digestive health and promoting satiety; avocado and kefir add heart-healthy fats and probiotics, aiding in gut microbiome diversity; and fresh herbs like parsley and dill are rich in polyphenols.
Customise this versatile recipe with whatever you have on hand, and enjoy it as a sandwich filling or a salad topper.
Serves: 2
Cooking Time: 15 minutes
Plant Count: 7+ (depending on additional toppings)
Diet: Vegetarian, can be made Vegan (see FAQs)
Fibre: 12g per serving
Ingredients
1/4 avocado
3 tbsp kefir
Juice of 1/2 a lemon
A handful each of parsley and dill, plus extra for garnish
1 clove garlic
A splash of vinegar
350g chickpeas (from a tin or jar will work) (about 1¾ cups cooked chickpeas)
Salt and pepper to taste
2 spring onions, finely sliced
Optional Toppings
Sourdough toast or bread of choice
Tomato slices
Additional avocado slices
Sprouts
Sauerkraut or kimchi
Method
In a blender or food processor, add the avocado, kefir, lemon juice, garlic, vinegar, a pinch of salt, and the handfuls of parsley and dill. Blend until smooth to create the green goddess dressing.
Place the chickpeas in a bowl and pour the dressing over them. Use a fork or potato masher to mash the chickpeas slightly, combining them with the dressing. Taste and adjust seasoning with salt and pepper as needed.
Stir in the finely sliced spring onions and additional chopped herbs if desired.
Pile the chickpea salad onto slices of sourdough toast or your bread of choice. Top with tomato slices, avocado slices, sprouts, and sauerkraut or kimchi if using.
Serve immediately and enjoy!
Tips and Techniques
Customisations: Feel free to add or substitute other fresh herbs like basil or chives for different flavour profiles.
Texture Preference: Mash the chickpeas to your preferred consistency. Leaving some whole adds texture to the salad.
Probiotic Boost: Adding sauerkraut or kimchi not only enhances the flavour but also increases the probiotic content, supporting gut health.
Storage: The chickpea salad stores well in an airtight container in the fridge for up to 3 days, making it great for meal prep.
Serving Suggestions: If sandwiches aren't your thing, this chickpea salad is also delicious served over leafy greens or as a dip with crackers and vegetable sticks.
FAQs
Can I make this recipe vegan?
Yes! Substitute the kefir with a plant-based yogurt or kefir alternative, such as coconut or almond milk yogurt.
What can I use instead of kefir?
If you don't have kefir, you can use plain Greek yogurt or a plant-based yogurt alternative. For a thinner consistency, you may need to add a splash of plant-based milk or water.
Can I use dried chickpeas instead of canned?
Absolutely. Just make sure to cook them thoroughly before using. You'll need about 1¾ cups of cooked chickpeas.
Is there a substitute for avocado?
If you don't have avocado, you can use hummus or tahini in the dressing to add creaminess and healthy fats.
What type of vinegar should I use?
Any light vinegar like apple cider vinegar or white wine vinegar works well. Adjust the amount to taste.
