No mayo needed for this creamy avocado sandwich. It's the perfect quick lunch!
Prep time: 5 minutes
Cook time: 0 minutes
Great source of…
✓ Healthy fats
✓ Vitamins A, C, E, K, B2, B6
1-15 oz can chickpeas (rinsed and drained)
1 large ripe avocado
2 tsp freshly squeezed lemon juice
1/4 cup dried cranberries (unsweetened)
Salt & pepper (to taste)
4 slices of whole grain bread (or gluten free)
Toppings: arugula, red onion, or spinach
In a medium bowl, mash chickpeas with a fork. Add avocado and use fork to mash again.
Stir in lemon juice and cranberries. Season with salt and pepper to taste. Place in refrigerator for at least 30 minutes or until ready to serve (best within 1-2 days).
When ready, toast bread and add 1/2 chickpea avocado mash over 1 slice.
Top with arugula, red onion, or spinach. Add second toasted slice on top and enjoy!
Mash chickpeas & avocado until smooth yet still has a few chunks.
Can be eaten in lettuce wraps, with crackers, on salad, or plain!