Smashed Chickpea Green Goddess Sandwiches
The best summer lunch — green goddess sandwiches. We’ll smash the chickpeas and combine it with softened goat cheese and fresh chopped herbs, then load it between two slices of bread with tons of freshy fresh green veggies like spinach, cucumbers, and avocados.
Just look at this thing. ??????It’s a real food ombre of greens and whites and it just screams summertime.
Friends, i’m talking about smashed chickpeas whipped together with softened goat cheese, a little garlic, and herbs, oh the herbs! We’ll load it all up between two slices of your favorite sandwich bread then pile on the green veggies.
The green goddess sandwich is here.
Take your cucumber sandwich game to the next level and let’s fill up on all things good at lunchtime.
This green goddess sandwich starts with smashed chickpeas — which are an awesome alternative to loading your sandwich up with meats and/or poultry. <– Anees would totally disagree. But the part-time vegetarian inside of me screams for hearty, filling meals that aren’t so heavily focused on animal protein at lunchtime. And smashed chickpeas are loaded with fiber which helps keep you nice and full. Hangry is so not pretty.
My green goddess sandwich does contain whipped goat cheese so if you’re a vegan, you may want to swap it out for vegan cream cheese or make your own, the internet is exploding with recipes on how to many your own vegan ‘goat’ cheese. Confession: I didn’t even know that was a thing until two seconds ago, but wow, thank you Google. The things people come up with.
A little trick: smashing the chickpeas can be a little tricky, so I like to place them in a wide bowl and use a heavy-bottom glass and smash down. For even quicker sandwiches, you can pulse the chickpeas + garlic + herbs in the food processor and fold in or pulse the goat cheese too. Note that this method will make the spread a little less firm. I like to hand mix because i’m totally too lazy to clean the food processor sometimes. Hi! I food blog for a living and can’t wash the food processor, nice to meet you!
Now load up your favorite sandwich bread with that spread. When you totally want the ultimate sandwich, make your own bread. May I suggest my favorite recipe –> whole wheat honey oatmeal.
Then all that’s left to do is load up your green goddess sandwich with your favorite green veggies. I like thick slices of avocado, tons of baby spinach, and cucumbers. Green tomatoes, collard greens, zucchini, and bell peppers are just some of the other green veggies i’m planning on giving this a go with next.
What to expect? Creamy garlic and herb spread speckled with chickpeas and tons of buttery avocados, crunchy cucumbers, and tender baby spinach loaded between two slices of pillow-soft bread.
Ten thousand heart emojis go out to this filling, nutritious, outrageously delicious, smashed chickpea green goddess sandwich.
Smashed Chickpea Green Goddess Sandwiches
The best summer lunch -- green goddess sandwiches. We'll smash the chickpeas and combine it with softened goat cheese and fresh chopped herbs, then load it between two slices of bread with tons of freshy fresh green veggies like spinach, cucumbers, and avocados.
Smashed chickpea spread:
- ¾ cup cooked chickpeas
- 1 (4 ounce) log goat cheese, softened
- 1 clove garlic, pressed
- 2 tablespoons chopped fresh basil
- 2 teaspoons chopped fresh rosemary
- 3 tablespoons chopped fresh chives
- 1 tablespoon chopped fresh tarragon
- 1 tablespoon lemon juice
- salt and pepper
- 8 slices of bread
- baby spinach
- sliced avocados
- sliced cucumbers
- Smashed chickpea spread: Place the chickpeas in a shallow bowl. Use a potato masher or what I find works a little better is a heavy-bottom glass to smash the chickpeas. Add the remaining spread ingredients along with ½ teaspoon salt and ¼ teaspoon black pepper and combine using a rubber spatula.
- Sandwich: Spread the prepared chickpea spread onto 4 slices of bread, add all your desired greens, like baby spinach, cucumbers, avocados, and top with another slice of bread. Any leftover chickpea spread can be covered and refrigerated for up to 5 days.
Thanks for the delicious recipe, we had this for lunch after church this past Sunday. I have all the herbs growing in my garden and I am always looking for new ways to use tarragon. It will be even better when I have cucumber to add to it next time.
I’m so glad to hear you enjoyed it! I love that you were able to use your own, home-grown herbs for this! 🙂
This looks delish! I’m not a fan of goat cheese. Is there another soft cheese I could substitute? Would cream cheese work in a pinch?
Absolutely! Just bring the cream cheese to room temp so it’s easier to mix/spread.
This was delicious! Next time I’ll try it with cream cheese. Thank you for sharing, I love your site!
This was SO GOOD and a great change for easy lunches. Do you recommend peeling the chick peas ahead of smashing or pulsing? Thank you!
So glad you enjoyed these, Haley! I usually don’t, but for a smoother chickpea filling, it would definitely help!