Creamy Avocado Chickpea Salad Sandwich
Servings: 3 people
Ingredients
- 1 tin chickpeas, drained and rinsed
- 1-2 avocados*
- ½ lemon, juiced
- 2-3 green onions, sliced
- 1 bunch cilantro, rough chop
- 1-2 tsp prepared horseradish (to taste)
- 1 pinch hot pepper flakes
- S&P
- 2-4 slices bread (pumpernickel, sourdough, or gf)
- pickled hot peppers or gherkin pickles
- microgreens, sprouts or leafy greens
Instructions
- Drain and rinse 1 tin of chickpeas. Pat dry.
- Gently rub in a clean kitchen towel to remove loose outer skins.
- Place in a bowl and lightly mash the chickpeas leaving them chunky.
- Peel avocados and remove pit. Gently mash with fork and add to chickpeas.
- Add lemon juice, green onions, cilantro, horseradish, hot pepper flakes, and salt and pepper to taste. Stir to incorporate. Taste and adjust seasonings as required.
- Add a layer of hummus to the bread. Or mix together equal parts Vegenaise and Dijon mustard, and add a squirt of sriracha.
- Pile high with chickpea mash, top with micro greens (sprouts or leafy green) and pickled hot peppers (or sliced gherkins).
Notes
Topping Options: Pile your healthy sandwich high with all your favourite veggies. We like to add thin slices of gherkin pickles, sunflower sprouts, tomato slices or thin cucumber ribbons.
Make it Crunchy: Chop up celery, pickles, diced bell pepper, white onions, toasted sunflower seeds or walnut pieces or any other favourites to stir into the filling. Toast the bread for extra crunch too!
Creamy, Dairy-free Options: If you don't have avocados on hand, sub with Vegenaise and Dijon mustard for creaminess (about ¼ cup Vegenaise and 1-2 tbsp Dijon).
Meal Prep / Storage: Make the filling ahead of time and store in the fridge to use throughout the week.