Monday, June 18, 2012

Chickpea and Avocado Salad Sandwiches

These sandwiches are so delicious! They have the creamy yet chunky texture of egg or potato salad, but instead of all the mayonnaise traditionally used in those salads, this one uses the creaminess of avocados! You could eat the sandwich filling on its own, between two slices of bread, in a pita, or as a dip. It is best to eat it the day you make it because the avocado will begin to brown.


1 540mL can chickpeas, drained and rinsed
1 large ripe avocado
1 stalk celery, finely diced
2 green onions, finely chopped
2 Tbsp. lemon juice
1 tsp. dill 
Salt and pepper, to taste
Bread of your choice, lightly toasted
Lettuce, spinach, or sprouts


Drain and rinse the canned chickpeas, then blot them dry with a paper towel or clean dish cloth. In a medium bowl, mash the chickpeas with a fork, potato masher, or pastry cutter. Add the avocado and continue to mash until the mixture is still a little bit chunky. Add in the celery, green onion, lemon juice, and dill. Stir to combine and season with salt and pepper. 

Spread the sandwich filling between the slices of bread, and top with lettuce or spinach if desired. This recipe should make 3-4 sandwiches. It should be used immediately as the avocado will begin to brown, but you can store leftovers in an airtight container in the fridge for 24 hours.

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