There’s something about the creaminess of avocado and its perfect smooth consistency that just makes it seem like the best solution to any cooking woes. You need a creamy sauce? Use avocado. You need a smooth, creamy pudding? Use avocado. You need a rich, creamy dessert without the rich, cream, counterpart? Use avocado. You need a sandwich topping that sounds like it should be made of mayo and really bad for you and needs a really smooth, spreadable consistency? Yeah you can use avocado.
You guys, this sandwich! Okay, forget about the sandwich, we mostly just need to talk about the chickpea avocado salad component. It’s the thick creamy chicken salad sandwich equivalent you used to have when you were a kid, except for it’s made with avocado and a bunch of great flavours and then chickpeas. Naturally. The boy loves sandwiches, so on his end, this thing was the best deal ever. On my end, I made the chickpea salad part and eliminated the rest and it became a staple in bowls (like these cheezy broccoli bowls, add chickpea salad), on top of loaded sweet potato fries, and of course, to dollop on top of chilli. Wait until you get the recipe for that one and then you’ll just have to make the salad again. Don’t worry, I’ve made it several times. With both chickpeas and white kidney beans. Can you tell we’re a fan?
This vegetarian sandwich will become your new favourite go-to lunch. At-home or on the go, this sandwich is loaded with protein and healthy fats and is sure to leave you full and satisfied.
For the Chickpea Salad
- 1 avocado
- 1 cup chickpeas, lightly pulsed in a food processor
- 1 tsp fresh chives
- 2 tbsp nutritional yeast
- 1 clove garlic, minced
- 2 tsp Bragg’s Sauce or tamari
- 1 tsp fresh lemon juice
For the Sandwich
- 2 slices whole grain bread
- Dijon mustard
- Alfalfa Sprouts
- Chickpea cheese
- Sundried Tomatoes
- Place the chickpeas in the bowl of a food processor with yeast, garlic, Bragg’s, lemon juice and salt. Pulse a few times until chickpeas are broken up and all ingredients are combined, being sure not to process chickpeas until they are too smooth.
- Remove chickpea mixture from the food processor and place into a medium sized bowl.
- Add the avocado and mash with the chickpeas, adding extra salt to taste.
- To prepare the sandwich, toast two slices of your favourite wholegrain bread, and then spread dijon mustard on both slices.
- Layer kale on the bottom slice of bread and spread the chickpea mixture on top.
- Top with sundried tomato, alfalfa sprouts and chickpea cheese.
- Add the top layer of bread and enjoy!
Start your Monday off with a great lunch today and give these a try. I feel like you won’t be disappointed. Happy Monday!