Using an immersion blender or fork, pulverize the avocado until creamy and a whipped, pureed texture similar to mayonnaise.
Mix the pureed avocado with lemon juice, yellow mustard, garlic powder, salt, pepper and red onion. Taste and adjust to your preferences.
In a separate bowl, mash the drained and rinsed chickpeas. I like to leave some chickpeas whole or partially smashed for texture. Mash to your preference.
Add the avocado mixture into the bowl with mashed chickpeas and mix until fully incorporated. Chill for 10 minutes while you prepare your sandwich toppings.
After 10 minutes, build your sandwiches and enjoy!
Storing: If you want to prep the avocado chickpea salad in advance, store it separately in an airtight container in the refrigerator for up to 4 days. The avocado may oxidize and not be as bright green but it is okay!
Notes
The measurements for the chickpea avocado salad are meant to be a rough guide. Adjust measurements to your own preferences/taste and add in whatever ingredients you like! I listed a few optional ingredients just to give you an idea.
This recipe makes two good size sandwiches, but this recipe can be easily doubled or tripled if needed.
When you mash the chickpeas you may notice some of the chickpea skins coming off. It's okay! It's perfectly fine to eat.
If you don't have an immersion blender, just mash the avocado until creamy. It will work just fine!
Avocado substitute: If you're out of avocado, try substituting 1/2 cup of mayonnaise.
*use gluten free bread if desired, or a bell pepper cut in half in place of the bread to make this sandwich Whole 30 compliant.