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Green ‘Everything” Sandwich with Avocado
with crispy BBQ chickpeas

Active: 30 Total: 30
Loaded with fresh ingredients, pesto, and cheese, these summery sandwiches are quick and easy to pull together. BBQ-inspired crispy chickpeas are a protein-packed alternative to chips.
Smarts: To keep this meal simple, we used store-bought pesto but feel free to make your own if you prefer.


Green ‘Everything” Sandwich:
  • Cucumbers - 8 oz , thinly sliced
  • Bread, multigrain - 8 slices (use a good bakery-style bread; sub your favorite sandwich bread)
  • Avocados - 1 , sliced
  • Pesto, store-bought - 1/3 cup
  • Cheese, pepper jack - 4 slices (sub any type of cheese)
  • Alfalfa sprouts (opt) - 1 cup (sub mung bean sprouts)
Crispy BBQ Chickpeas:
  • Paprika, smoked - 2 tsp
  • Curry powder, mild - 2 tsp
  • Sugar - 1/2 tsp
  • Salt - 1/2 tsp
  • Coriander, ground - 1/2 tsp
  • Red pepper flakes (opt) - 1/2 tsp
  • Beans, garbanzo (14 oz / 397 g) - 2 cans , drained and rinsed
  • Oil, olive - 2 Tbsp


  1. Make BBQ spice - (If prepping right before cooking, get oven heating first.) Combine paprika, curry powder, sugar, salt, ground coriander, and red pepper flakes (if using). (Can be done up to 5 days ahead)
  2. Cucumbers - Slice cucumbers. (Can be done 1 day ahead)
  3. Bread - If bread isn’t already sliced, slice.
  4. Avocados - Slice avocados.
  5. Beans - Drain and rinse.

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  1. Heat oven to 425F / 218C.
  2. Spread beans out on a sheet pan. Add olive oil and toss to coat. Sprinkle with BBQ spice and gently stir everything to coat.
  3. Roast beans in the oven until deep golden brown, shaking the pan halfway through cooking, 10 to 12 minutes.
  4. Toast bread if you’d like.
  5. Assemble sandwiches by spreading pesto on both sides of bread. Layer sandwiches with cheese, cucumbers, avocados, and sprouts.
  6. Serve sandwiches with BBQ chickpeas on the side. Enjoy!



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