Vegan Chickpea and Avocado English Muffin

Some brunches just hit different—and this chickpea and avocado English muffin is one of them. It’s that perfect mix of hearty, creamy, and fresh that makes you feel like you treated yourself without any extra effort. The smashed chickpeas give it a satisfying bite, the avocado brings that buttery smoothness we all love, and the drizzle of creamy balsamic vinaigrette ties it all together with a little tang and richness.

Whether you’re easing into a slow weekend morning or need a quick, nourishing bite before tackling your to-do list, this brunch sandwich checks every box. It’s wholesome, flavorful, and so simple you’ll wonder why you didn’t make it sooner.

English muffins

Avocado

Tomato

Broccoli sprouts

Chickpeas, mashed

Salt and pepper, to taste

Creamy balsamic vinaigrette-

1/4 cup balsamic vinegar

5 tablespoons tahini

1 tablespoon dijon mustard

Juice of 1 whole lemon

1 1/2 teaspoon maple syrup

1/2 teaspoon garlic powder

Salt & pepper to taste

(Water if needed)

Take all of the vinaigrette ingredients and whisk in a bowl. Slice and toast English muffin. Mash your chickpeas in a separate bowl. Slice avocado and tomato. Layer the English muffin with chickpeas, tomato, avocado, and seasoned with salt and pepper. Add broccoli sprouts and drizzle vinaigrette on top. And enjoy.

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