I saw this sandwich over on Pinterest, and just knew it was something I wanted to try. I love interesting sandwich combinations, and slap an avocado on almost anything and I'm game! So I made a batch of this goodness this afternoon, and we really enjoyed it! I did not bother peeling the skin off of the chickpeas...that just sounds like torture. I put a bed of baby arugula on the bread, topped with this salad, and lunch was ready! The avocado makes it nice and creamy, the chickpeas give it some substance, and the tangy lime really brightens up the entire dish. This was a nice and easy weekend lunch.
Smashed Chickpea & Avocado Salad Sandwich
Two Peas and Their Pod
Yield: Salad for 3-4 sandwiches
Prep Time: 10 minutes
Total Time: 10 minutes
This Smashed Chickpea & Avocado Salad Sandwich is a great quick and easy lunch option that is good for you too! The salad also makes a great dip!
ingredients:
1 (15 ounce) can chickpeas or garbanzo beans
1 large ripe avocado
1/4 cup fresh cilantro, chopped
2 tablespoons chopped green onion
Juice from 1 lime
Salt and pepper, to taste
Bread of your choice
Fresh spinach leaves or other sandwich toppings: lettuce, tomato slices, sprouts, etc.
1. Rinse and drain the chickpeas. Place on a paper towel and remove the outer skins. You can leave them on, but I like to remove them.
2. In a medium bowl, using a fork or potato masher smash the chickpeas and avocado together. Add in cilantro, green onion, and lime juice. Season with salt and pepper, to taste.
3. Spread salad on bread and top with your favorite sandwich toppings.
Note: This salad also makes a great dip. Serve with cut up veggies, crackers, or pita chips. Also, this salad is best eaten the day it is made because it will turn brown due to the avocado.
Big Flavors Rating: 4 Stars
I found your recipe on Pinterest and made it for lunch today. It was so amazing it was all I could do not to polish it all off at once!!! I can not wait to have it again, thank you for the awesomeness!
ReplyDeleteSo glad you enjoyed it! I had to make sure to ration it out so my husband and son could have some, too ;)
ReplyDeleteThis was yummy! I had it like a taco salad, cut up Romaine with tortilla chips....I was too impatient to add in tomatoes and other ingredients because it tasted so darn good! It was soooo good I started to eat more as a dip with my chips. This is a keeper!
ReplyDeleteOoh that sounds like a great way to enjoy this! Yum!! :)
ReplyDeleteSo I sort of hate cilantro... but I really want to try this! Any suggestions on what I could substitute?
ReplyDeleteAmanda - I think any fresh herb would be nice here. Parsley would be a mild alternative, but I think something like dill would be tasty, too. Let me know how you like it and what you subbed! :)
ReplyDeleteLOVE this recipe! The next time I make it I am going to add a bit of finely minced jalapeno pepper to give it some heat.This recipe ROCKS! Will definetly make it again! :0
ReplyDeleteThat's a great idea - some heat would be great in this!
ReplyDeleteI was going to halve the recipe but went ahead and used a whole avacado, so mine ended up basically looking like guacamole with chickpeas! Then it seemed to be missing the garlic flavor, though, so I just added that and ate it with chips. :)
ReplyDeleteI made this recipe yesterday and it is FABULOUS! It reminded me of egg salad sandwiches which I loved to eat before I went vegan. So for me this is a vegan egg salad sandwich. It has the creaminess of an egg salad with a similar flavor. The next time I make it I am going to chop up a hot pepper and add it to the mix, as "anonymous" suggested.
ReplyDeleteAmazing!!! This will be a recipe used quite often!
ReplyDeleteOkay, this looks like the best sandwich ever. Tapping my foot, waiting for my avocado to ripen so I can make this. Yum!
ReplyDelete