Smashed Chickpea Avocado Feta Sandwich

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This Smashed Chickpea Avocado Feta Sandwich is a super healthy and super easy lunch option to prepare on the fly. It can be prepared in less then 10 minutes and tastes out of this world delicious.

Smashed Chickpea Avocado Feta Sandwich with cucumber and arugula on a board

Smashed Chickpea Avocado Feta Sandwich as a healthy lunch option

Whenever I feel sluggish and heavy I like to come up with light and healthy options to eat during the day. I recently felt this need; especially in the wake of Super Bowl. And so it was that this Smashed Chickpea Avocado Feta Sandwich was born.

Previously when I was working a corporate job, I would often take in some chickpeas in a tupper wear and a whole avocado for lunch. Then for lunch, I would just slice up the avocado into my chickpeas and add some olive oil (which I always had). Another workplace staple was lemon. I always had fresh lemons in the community fridge. For some reason people thought this was weird.

But I love my salads with lemon and olive oil. It was so easy to just have it there and bring salad or chickpeas and avocado and just top it with some squeezed lemon and some drizzled olive oil. Voila you have a healthy lunch right there.

But I took this Smashed Chickpea Avocado Sandwich to another level. I added FETA cheese! For those of you who regularly follow this blog, you’re aware that I can’t even express how much I love feta cheese. I can eat it all the time!

Two avocado chickpea sandwiches on a broad

Smashed Chickpea Avocado Feta Sandwich held in hand

I’ve paired avocado with feta before and it was a huge hit. If you’re interested you can check my Guacamole with Feta recipe, or this Smashed Avocado Poached Egg Toast.

I think this post combines two of my favorite pairings together: avocado +feta and avocado + chickpeas. For an extra freshness I added sliced cucumber and for a little punch – …a peppery arugula. I served it on the multigrain bread and, as this post suggest, it came out delicious.

Ingredients needed to make this Chickpea Avocado Sandwich

This Smashed Chickpea Avocado Feta Sandwich really comes together super quickly. You’ll only need a handful of ingredients:

  • Chickpeas;
  • Avocado;
  • Feta;
  • Olive Oil;
  • Lemon Juice;
  • Cucumber;
  • Arugula;
  • Spices;
  • Multigrain bread (or any bread of your choice; you can even use homemade crusty bread)

I served mine with cucumber and arugula but you can add whatever you want to it or even ungarnished. But if you chose to garnish, then some suggestions would be:

  • Spinach;
  • Romaine Lettuce
  • Tomatoes;
  • Onions;
  • Peppers etc.

Other recipes with Feta

If you’ve been following my blog for a while, I’m sure you’re aware of know my Feta obsession. If you’re looking for some other suggestions to help satisfy your feta cravings , here are a few other recipes that I’ve used it in:

I hope you enjoy this recipe for Smashed Chickpea Avocado Feta Sandwich and use it whenever you’re in need of a quick and healthy lunch.

Smashed chickpea avocado feta sandwich on a cutting board


Smashed chickpea avocado feta sandwich, close up, horizontal

Smashed Chickpea Avocado Feta Sandwich

This Smashed Chickpea Avocado Feta Sandwich is a super healthy and super easy lunch option to prepare on the fly. It can be prepared in less then 10 minutes and tastes out of this world delicious.
5 from 5 votes
Print Pin Rate
Prep Time: 10 minutes
Servings: 2
Calories: 429kcal
Author: Edyta


  • 1/2 cup Chickpeas either cooked or canned
  • 1 Avocado
  • 2 tablespoon Feta Cheese or up to 1/4 cup
  • 1 tablespoon Olive Oil Extra Virgin
  • 1/2 Lemon Zest and Juice
  • 4 slices Bread Multigrain
  • 10 slices Cucumber
  • handful Arugula
  • Salt and Pepper to tast
  • Pinch of red Pepper Flakes


  • Toast your bread in a toaster over to your liking;
  • Place chickpea in a bowl (you can save some of the beans to add as whole at the end) and smash them with the fork;
  • Add cut up avocado and mix together;
  • Add olive oil, lemon zest and lemon juice, feta cheese, salt, pepper, pepper flakes and gently mix together; (if you saved some whole chickpea beans add them now)
  • Place the mixture on a slice of bread, top it with cucumber, arugula and the second piece of bread. Enjoy.


Calories: 429kcal | Carbohydrates: 39g | Protein: 11g | Fat: 27g | Saturated Fat: 5g | Cholesterol: 15mg | Sodium: 393mg | Potassium: 744mg | Fiber: 12g | Sugar: 5g | Vitamin A: 245IU | Vitamin C: 26mg | Calcium: 146mg | Iron: 2.9mg
Tried this recipe?Show me @eatingeuropean or tag #eatingeuropean!

More recipes to try:

Greek Chickpea Soup – Revithosoupa

Kolokithopita – Greek Zucchini Pie

Greek Panzanella Salad with Garlic Lemon Vinaigrette

Turkish Inspired Eggplant with Tomatoes

Mediterranean Hummus Bowl

Watermelon Feta and Mint Salad


Read about the author Edyta here or follow Eating European on social media: Facebook, Instagram, Pinterest, and Twitter.

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  1. 5 stars
    I loved this Edyta!
    I tried it with a tad bit of cilantro and also another time with a small amount of chopped red onion and all were excellent. Thank you!

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