Smashed Chickpea Avocado Salad Sandwich with Cranberries + Lemon
Recipe by Ambitious Kitchen
This Smashed Chickpea & Avocado Salad Sandwich is a great quick and easy lunch option that is good for you too. No mayo necessary thanks to the creamy, ripe avocado. Cranberries and lemon give it a nice sweet tang too!
Makes 1 bowl
1 – 15 oz can chickpeas, rinsed and drained
1 large ripe avocado
2 teaspoon freshly squeezed lemon juice
1/4 cup dried cranberries
Freshly ground salt & pepper, to taste
OPTIONAL: 4 slices of your favorite whole grain bread (or gluten free)
Toppings: Arugula, red onion, or spinach
In a medium bowl, smash chickpeas with a fork. Add in avocado and use fork to smash again until avocado is smooth, yet still contains a few chunky pieces. Stir in lemon juice and cranberries. Season with salt and pepper to taste. Place in refrigerator until ready to serve (best within 1-2 days).
When ready to serve, toast bread then spread 1/2 chickpea avocado salad over 1 slice. Top with arugula, red onion or spinach, if desired. Add other toasted slice on top, then cut in half and enjoy!
To decrease the sugar in this recipe, reduce the amount of cranberries used to 1/4 cup.
Pour the smoothie into a bowl and layer on whatever toppings you desire.