Friday, March 14, 2014

Smashed Chickpea Avocado Sandwich

Smashed Chickpea & Avocado Salad Sandwich

Makes 2 sandwiches

1/2 (15 ounce) can chickpeas or garbanzo beans
1 small ripe avocado
1/4 cup fresh cilantro, chopped
2 red bird eye chilli, finely diced (optional)
Juice from 1 lime
Salt and pepper, to taste
4 slices of bread of your choice (I like them toasted)
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, chilli and lime juice. Season with salt and pepper, to taste.

3. Spread salad on bread and top with your favorite sandwich toppings. I like to add fresh spinach leaves.

Note:

1. 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.

2. I added chilli because the ingredients (cilantro, lime & avocado) are rather Mexican influence already and I love the heat from chilli.

3. I omitted green onions (aka spring onions or scallions) because I simply hate them.


Adapted from two peas and their pod.

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