My chickpea avocado sandwich may be healthy, but don’t worry its delicious. Sometimes people see the word healthy and run! I encourage you to stay for this one. It’s a fun vegetarian option. It’s full of protein from the chickpeas and avocado, you get a nice crunch from the celery and green onions and fresh lemon juice and basil brightens it all up.
What you need to make this chickpea sandwich:
First, grab a can of chickpeas also called garbanzo beans. Next, you’ll need a small lemon and a handful of fresh basil. For the veggies, you’ll dice celery and green onion. In addition you need a little mayo, salt and pepper. Lastly, whole wheat toasted bread.
How to make this sandwich:
It’s important to drain and rinse the chickpeas first. Then, add them to the mini food processor or large bowl. Add basil, about 2 tablespoons of fresh lemon juice, mayo, salt and pepper. Pulse the mixture until slightly chunky. Do not puree it until smooth, that is not the consistency you’re aiming for. More chunky like tuna fish salad. After you’ve blended it transfer the mixture to a bowl and add the celery and green onion. Stir it all together and then make sure to taste it. You may need to add a bit more salt or pepper, maybe a tad bit of lemon juice or even mayo.
Now it’s time to assemble the sandwich!
There is enough to make tw very full sandwiches or three regular sized. Grab your favorite whole wheat bread. I say whole wheat, but any kind of bread is fine. Sourdough or Rye would be delicious. I really like Dave’s bread, it’s worth trying if you never have before. I prefer my bread toasted, but that’s up to you.
After you’ve toasted the bread you could spread either mayo or dijon mustard on the bread for an extra layer of flavor, but you don’t have to. Add the chickpea mixture on one half of the bread. Top that with half of a sliced avocado. To that, add crisp romaine lettuce and sprouts. From here you could also add sliced tomato or even a slice of cheese. Serve it with your favorite kind of chips and maybe a pickle on the side and enjoy!
CLICK THE LINK BELOW TO SEE ME MAKE THIS RECIPE! https://www.instagram.com/p/Cbsk9NaATmz/
OTHER RECIPES YOU MIGHT ENJOY!
Easiest Slow-Cooker Barbecue Chicken Sandwich
Chickpea Avocado Sandwich
This chickpea avocado sandwich is packed with chickpeas, celery, green onion, lemon juice, and a bit of mayo. It's full of protein and tastes delicious. It's an excellent vegetarian option any day of the week!
Ingredients
- 1 can chick peas, drained & rinsed
- 1/4 cup packed basil
- 1 small lemon, juiced (2 tbsp-whole lemon)
- 2 tbsps mayonaise
- 1/4 tsp Salt
- 1/4 tsp Pepper
- 1 ripe avocado, sliced
- 1-2 tbsp green onions, diced
- 1/4 cup celery, finely diced
- Romain lettuce for topping
- 4 slices Whole grain bread, toasted
optional toppings:
- Sprouts
- Sliced tomato
- Mayo or Dijon mustard to spread on the bread
Instructions
1. Add chickpeas, basil, lemon juice, mayonnaise, salt, and pepper to a blender or food processor.
2. Blend until slightly chunky. Transfer mixture to a bowl. Add green onion and celery. Stir to combine. Taste and adjust seasoning if needed. You could add more lemon juice, salt, pepper, or mayo
3. Toast 4 slices of bread.
4. Each sandwich gets half of the chickpea mixture and half of an avocado sliced. Add chickpea mixture to the toasted bread. Top with sliced avocado and romaine lettuce. Cut in half and serve!
Notes
- Special Equipment-I like to use a mini food processor, but you don’t have to. You can mash the chickpeas with a fork as well.
If you don’t use a food processor be sure to chop the fresh basil up before adding it to the chickpeas.
- The recipe calls for the juice of one small lemon, but since lemons range in size, you need anywhere from 2 tablespoons to a whole lemon. Depends on your taste. So add a little at a time. If you find you added too much lemon, add a pinch of salt to mellow it out.
- The recipe makes enough for 2 large sandwiches or 3 small to medium. Any leftover should be stored in an airtight container in the refrigerator for about 3-5 days.
