Chickpea and Avocado Salad Sandwiches
Chickpea and avocado salad sandwiches are healthy and delicious vegetarian sandwiches that are perfect for lunch.
Servings: 2 Sandwiches
- 1½ cups cooked chickpeas (drain and wash if using canned chickpeas)
- 1 avocado
- ⅓ cup red onions (diced)
- salt and pepper (to taste)
- ½ tsp ground cumin
- 4 slices multigrain bread (or any bread of your choice)
- 4 slices tomatoes (optional)
- handful alfalfa sprouts (optional)
Pour the chickpeas into a medium mixing bowl and use a fork or a potato masher to mash the chickpeas to desired consistency.
Remove the skin and pit from the avocado and add the avocado to the mashed chickpeas. Use the fork to mash and mix the avocado with the chickpeas.
Add the red onions, cumin, salt, and pepper to the bowl and mix everything together with the fork.
Scoop half of the spread on one of the sandwich breads (I prefer my bread to be lightly toasted for this sandwich, but you can use un-toasted bread).
Top with two tomato slices and a handful of alfalfa sprouts (if using), and cover with the other half of the sandwich bread.
Make the second sandwich with the remaining spread, bread and toppings.
Top with a skewered olive, if desired.
Calories: 523kcal | Carbohydrates: 70g | Protein: 21g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Sodium: 244mg | Potassium: 1160mg | Fiber: 21g | Sugar: 12g | Vitamin A: 638IU | Vitamin C: 21mg | Calcium: 148mg | Iron: 6mg