Chickpeas and Avocados are Oh So Good!

Chickpeas became one of my best friends a few years ago, when I drastically changed my health lifestyle. Although I no longer monitor my diet quite so closely, I still adore those darling little legumes.
Avocados have been a lunchtime staple for me over the past year or so. My sweet college roommate, Kelli, introduced me to quacamole and it's been a love affair ever since.

When I saw the recipe for "Smashed Chickpea and Avocado Salad Sandwich," I had a feeling that we were a match made in heaven. And, oh, were my suspicions correct!

Here's the recipe that gave me the idea (I got it from a blog via facebook):

Smashed Chickpea and Avocado Salad Sandwich
1 (15 ounce) can chickpeas or garbanzo beans (I use Bush's 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 (I use whole wheat bread)
Fresh spinach leaves or other sandwich toppings: lettuce, tomato slices, sprouts, etc.

1. 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.

2. 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.

3. Spread salad on bread, add toppings, and enjoy!

I changed the recipe quite a bit. I cook and freeze fresh chickpeas, and I happened to have a thawed out bag of them in the fridge. With half an avocado leftover from yesterday's lunch, this was the perfect recipe! My chickpeas didn't get all mashed up because I didn't remove the outer skin and they were cool. I added some lime juice, garlic salt, onion powder, and pepper (very similarly to how I like my guacamole). I chilled it in the fridge for a few minutes, spread it on my bread, and added a few spinach leaves. No extra sauces needed - it was delicious! I even had some leftover and ate it as a snack later with green pepper slices, which was equally as yummy! It is better to eat it the same day you make it, just like guac, because the avocado will turn brown.

The most exciting thing about this recipe is that it's a great alternative to "sandwich salads" with mayo or other processed dressings/sauces.

Love, the George family