Ingredients
Chickpea Avocado Salad
- 15 ounces canned chickpeas (garbanzo beans), rinsed and drained
- 1 large ripe avocado
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons chopped green onion
- 1 lime, juiced
- Salt and pepper, to taste
For Serving
- Bread of your choice (whole wheat bread recommended)
- Fresh spinach leaves or other sandwich toppings such as lettuce, tomato slices, sprouts
Instructions
- Prepare chickpeas: Rinse and drain the canned chickpeas thoroughly. To improve texture and digestion, gently rub them on a paper towel to remove the outer skins if desired, though this step is optional.
- Mix salad: In a medium bowl, use a fork or potato masher to smash the chickpeas and avocado together until combined but still slightly chunky. Stir in the chopped cilantro, green onion, and freshly squeezed lime juice. Season generously with salt and pepper to enhance the flavors.
- Assemble sandwich: Spread the smashed chickpea avocado mixture evenly onto slices of your chosen bread. Top with fresh spinach leaves or other preferred sandwich toppings like lettuce, tomato slices, or sprouts to add extra freshness and crunch. Serve immediately.
Notes
- Removing chickpea skins is optional but can improve texture and reduce digestive discomfort.
- For extra flavor, consider adding a dash of cumin, smoked paprika, or a pinch of chili flakes.
- Use ripe avocado to ensure creaminess and easier mashing.
- Gluten-free bread can be used to make this sandwich gluten-free.
- This recipe is best served fresh to prevent the bread from becoming soggy.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Sandwich
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
