Lunch was inspired by a Pinterest find for a smashed chickpea sandwich. I changed it to my taste. The lime is very powerful, so if you are not a fan, leave out the lime zest. The salad texture made me think of egg salad for some reason – the taste though is vibrant and fresh! Walker helped me make lunch for Kirk and I, by eating the garbanzo beans while my back was turned….
Chickpea Avocado Sammies
- 15.5 ounce can lower sodium chickpeas (garbanzo beans)
- 1 large ripe avocado
- 1 large lime
- 2 Tbsp freeze-dried cilantro (or fresh)
- ¼ tsp ground black pepper
- Pinch salt, if desired
- 1 cup packed fresh baby spinach leaves
- 4 slices heart bread (used Dave’s Killer Bread)
Drain and rinse the chickpeas, add to a large mixing bowl. Split the avocado in half, remove the pit and pop the flesh out with a spoon into the bowl. Zest the lime with a microplaner, juice the lime and add to the beans, along with the pepper. Mash together with a potato masher, season to taste with salt.
Spread the mixture on 4 slices bread, top two slices with the spinach. Carefully top with the other slices, pressing down gently. Cut in half and serve.
Makes two large sandwiches.