Smashed Chickpea Avocado Sandwich
A quick and easy lunch that’s satisfying and delicious at the same time. This wholesome sandwich comes together in less than 15 minutes and is loaded with goodness. Rich in protein, fiber and healthy fats.
Ingredients
SMASHED CHICKPEA AVOCADO SALAD:
- 3 Tbsp tahini
- 2 Tbsp lemon juice
- 1 Tbsp Dijon Mustard
- 1 Tbsp apple cider vinegar
- 1 ½ tsp coconut nectar or maple syrup, or honey if you are not vegan
- 1 ½ cups cooked chickpeas, or 1 15 oz can of chickpeas, drained and rinsed
- 1 avocado, roughly chopped
- ⅓ cup red onion, finely chopped*
- 2 Tbsp sunflower seeds
- 1 Tbsp hemp seeds
- 1 Tbsp capers, finely chopped
SANDWICH:
- 6 slices whole grain sourdough or your favorite gluten-free bread
- ½ cucumber, thinly sliced
- 3 cups microgreens, drizzled with a little olive oil and a pinch of sea salt
Instructions
- Add tahini, lemon juice, Dijon mustard, apple cider vinegar and coconut nectar or maple syrup to a medium bowl. Whisk to combine.
- Add chickpeas and avocado and mash them with a fork, you can leave a few whole chickpeas for texture.
- Add the rest of the ingredients and stir well to combine.
- Make the sandwich: Toast the sourdough bread slices until golden brown. Spread the chickpea avocado mash generously onto one slide (the recipe makes 3 sandwiches), top with a few slices of cucumber and the microgreens. Place the remaining slice of bread on top.
- Enjoy this delicious vegan sandwich!
Notes
*I don’t like the strong taste of raw onions, so I add the chopped onions to a small bowl and cover them with boiling water. After 10 minutes, I drain and rinse the onions with cold water. Bye-bye pungent taste, hello delicious mild flavor.