Smashed Chickpea and Avocado Sandwiches

chickpea-avocado-mash photo source the garden grazer

5 from 1 vote

Smashed Chickpea and Avocado Sandwiches

This recipe by country music superstar makes a fantastic and healthy meal. In her words, "Chickpeas are high in fiber and protein, so they're the perfect snack. I like the taste of them because they remind me a little bit of black-eyed peas, which I love! Combine them with avocado, a little mayo, and a dash of lime juice, and you've got a light-tasting summer salad that will really fill you up. Yum!"

Prep Time15

Total Time15

Course: Dinner, Lunch, Rice, Grains, Pasta and Couscous, Vegetables

Cuisine: American, Mediterranean, Middle Eastern

Keyword: avocado, chickpeas, salad, sandwich

Servings: servings

Calories: 642kcal

Ingredients

Chickpea Salad:

30 oz chickpeas Two 15 oz cans of garbanzo beans, drained and rinsed
1 large avocado ripe, peeled and pitted
1/4 cup green onion finely chopped
1/4 cup lime juice about 2 limes, freshly squeezed
2 tbsp mayonnaise
2 tbsp yellow mustard
2 tsp garlic minced
Salt and freshly ground black pepper
1/4 tsp cayenne pepper optional

Sandwiches:

4 whole-wheat pitas
1/2 English cucumber sliced thin, for serving
Sprouts for serving
Sliced radishes for serving
Green leaf lettuce shredded, for serving

Instructions

Directions

For the chickpea salad: In a medium bowl, using a fork or pastry blender, mash the chickpeas and avocado together until incorporated, but still chunky. Add the green onion, lime juice, mayonnaise, mustard, garlic, salt and pepper, and stir until mixed. If you want a spicy hot kick, add the cayenne. Refrigerate for at least 1/2 hour before serving.
For the sandwiches: Cut the pitas horizontally to create pockets. Spread the chickpea salad mixture into each pita pocket. Top with cucumber slices, sprouts, radishes and lettuce.

Nutrition