This is my new favorite sandwich. It comes close to my love for Avocado Chicken Salad. This is DELICIOUS! Oh my gosh did I love this sandwich! My mouth is watering just looking at the photo again. The worst part of this recipe is removing the skins from the chickpeas. Make sure you serve this on really good bread. I used some bread from Panera...it makes all the difference!
1 (15 ounce) can chickpeas or garbanzo beans
1 large ripe avocado
1/4 cup fresh cilantro, chopped
2 tablespoons chopped green onion
Juice from 1 lime
Salt and pepper, to taste
Bread of your choice
Fresh spinach leaves or other sandwich toppings: lettuce, tomato slices, sprouts, etc. (I used spinach and tomatoes)
Rinse and drain the chickpeas. Place on a paper towel and remove the outer skins. You can leave them on, but I like to remove them.
In a medium bowl, using a fork or potato masher smash the chickpeas and avocado together. Add in cilantro, green onion, and lime juice. Season with salt and pepper, to taste. Spread salad on bread and top with your favorite sandwich toppings. I like to add fresh spinach leaves.
Note: This salad also makes a great dip. Serve with cut up veggies, crackers, or pita chips. Also, this salad is best eaten the day it is made because it will turn brown due to the avocado. (Doesn't affect the flavor though!)
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