Vegan Avo Black Bean Recipe

Make hummus

Combine drained black beans, tahini, minced garlic, lemon juice, cumin, and salt in a food processor or blender. Process until mostly smooth. Add water 1 tablespoon at a time to reach a creamy, spreadable consistency (about 1 tablespoon). Taste and adjust salt, cumin, or lemon. Finish with a small drizzle (0.5 tsp) of olive oil and pulse once to incorporate.

Season and cook

If using tempeh: slice into 1/4" strips, toss with 1 tsp olive oil, 1/4 tsp salt and 1/8 tsp black pepper and a pinch of smoked paprika if desired. Pan-sear over medium-high heat 2–3 minutes per side until golden and slightly crisp. If using seitan: slice and heat in a skillet with 1 tsp olive oil for 2–3 minutes until warmed and edges are browned. Keep warm.

Prep ciabatta

Slice the ciabatta bun horizontally. Lightly toast cut sides in a toaster or skillet until just golden (about 60–90 seconds) to prevent sogginess and add texture.

Season avocado

In a small bowl mash the 1/2 avocado lightly with 1 tsp olive oil, 1 tsp lemon or lime juice, 1/8 tsp salt and a few cranks of black pepper until spreadable but still slightly chunky.

Spread hummus

Spread the black bean hummus evenly across the bottom half of the toasted ciabatta (about 2–3 tablespoons). This creates a flavor base and moisture barrier.

Layer protein

Place the warm vegan protein (100 g) on top of the hummus in an even layer.

Add avocado and greens

Spoon and spread the mashed avocado over the protein, then top with the cilantro/arugula blend (about 1/2 cup). Make sure greens are distributed evenly for each bite.

Tomato and finish

Arrange the 3 thin tomato slices over the greens. Sprinkle with the remaining 1/8 tsp salt and a pinch of black pepper or red pepper flakes if using. Place the top half of the ciabatta on the sandwich and press gently.

Slice the sandwich in half if desired. Plate with a serving of chips to the side and garnish with fresh cilantro leaves. Serve immediately while protein is warm and ciabatta is crisp.