Avocado and chickpea salad sandwiches [Vegan]

Jaymi's Notes:
I live where avocado is a staple food. There is a reason why "California style" means "add some avocado, thanks." Both my dad and aunt have avocado trees in their back yards, and my dad's is a variety that will produce fruit late in the fall and early winter for avocados practically year-round. So I'm always looking for new things to do with the trusty old avocado.

There are two reasons I love this recipe. First, it is because the chickpeas add bulk without an overpowering flavor, which means for those readers living in locations where an avocado is $4, one avocado goes a loooooong way. This recipe makes enough for several sandwiches.

And second, I love to play with food, and this recipe lets you get really creative in how you craft your sandwich. You can make it fancy, topped with a twist of lime zest for an appetizer for an elegant party, or you can create a fun kids' lunch, making happy faces with a tomato slice and a couple jalapeño slices for eyes. Versatile, healthy, filling, fast, and easy adds up to a winning recipe.

More on The Cooking Project.

Kelly's Recipe:
We've been on a bit of an avocado kick at our house, and it seems to be making an appearance in a lot of dishes.

Personally, I am just as happy eating a sliced avocado with some lime juice and sea salt on it, but my daughter Emma made this delicious sandwich for me. Think of this as guacamole with some chickpeas mixed in and you have a pretty good idea of the taste.

I'm quite fond of chickpea salad sandwiches and the addition of avocado makes it very creamy tasting, while eliminating the mayonnaise. It takes about 5 minutes to make it, and you can tailor the sandwich to your own tastes by adding different toppings. I think it would also make a great snack if you used it as a dip for vegetables.

This recipe is from the website Two Peas and Their Pod.

Smashed Chickpea and Avocado Salad Sandwich

© Jaymi Heimbuch

1 (15 ounce) can chickpeas
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.

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.

© Jaymi Heimbuch
© Jaymi Heimbuch

Tags: Cooking | The Cooking Project | Weekday Vegetarian

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