If you are akin to me then lunch is something to look forward to, a mid-day stretch for the mind and energizing the belly. I’m not one who can handle the doldrums of eating the same peanut butter and jelly sandwich for lunch everyday and feel that a packed lunch should be something to look forward to, it should inspire and satisfy. Get creative, re-purpose leftovers and pack a lunch that excites you!
This electrifying green salad is great for perking up a brown bagged lunch. Versatile in use, it can be used as a sandwich filling or dip for veggies and pita chips. Light up your day with a Smashed Avocado and Chickpea Salad Sandwich.
Smashed Avocado and Chickpea Salad
1 (15oz) can chickpeas
1 ripe avocado
1/4 cup fresh cilantro, chopped
2 tablespoons green onion, chopped
Juice from 1 lime
Salt and pepper, to taste
Bread of your choice
Fresh spinach/lettuce leaves or other fave sandwich toppings
***I’ve also substituted parsley for the cilantro and lemon juice for the lime juice which is equally GOOD!
1. Rinse and drain the chickpeas.
2. In a medium bowl, using a fork or potato masher smash together the avocado and chickpeas. Add in cilantro, green onion, and lime juice. Season with salt and pepper, to taste.
3. Spread salad on bread and top with your favorite sandwich toppings.
Note: This salad also makes a great dip served with veggies, crackers, or pita chips. It is best eaten the day it is made because it can turn brown due to the avocado. If you do make it the night before I’ve had success in maintaining a vibrant green hue by placing the salad in a glass Tupperware dish and covering with plastic wrap (not the top of the container but actually compressing the plastic wrap atop the salad) this seals out any air which oxidizes the avocado causing it to turn brown, then cover with a Tupperware lid and refrigerate.