love this sandwich! A perfectly ripe avocado is one of my favorite things. I love cutting into one and twisting the two halves to reveal its beautiful green color. Ooooh, I just love it! Besides the color, I also love an avocado in all its different forms (sliced, smashed, made into guacamole or eaten straight from the skin (peel, whatever it is).
Smashed Avocado and Chickpea Sandwich
- 1 15- ounce can chickpeas
- 1 large ripe avocado
- 1/4 cup cilantro (chopped)
- 2 tablespoons chopped green onions
- Juice from 1 lime
- Salt and freshly ground black pepper
- 2 slices of Ezekiel bread
- Tomato (sliced)
- Rinse and drain the chickpeas in a colander. **Put chickpea in bowl and pour very cold water over (The cold water causes the outer skin to crack and release from the chickpeas. Use a slotted spoon to scoop the skins out of the pot as they float to the top)
- Drain the chickpeas in a colander. Inspect the chickpeas for remaining skins. Rub chickpeas with skin attached between your fingers with light pressure to remove the skin.
- Place chickpeas in a medium sized bowl and smash with a fork. Add the avocado to the chickpeas and smash some more to combine. Add cilantro, green onions, and lime juice and stir to combine. Season with salt and freshly ground black pepper, to taste.
- Spread chickpea/avocado mixture on top to lightly toasted bread. Top with sliced tomatoes, salt, and pepper. Garnish with a sprinkle of green onions and cilantro.
**Removing the skins of the chickpeas will result in a creamier texture of your spread. It is not necessary to remove the skins but if you do not, expect a coarser texture to your finished product.
Adapted from Breannas Recipe Box