Vegetarian smashed chickpea avocado salad sandwich. No mayo necessary thanks to the creamy, ripe avocado. Cranberries and lemon give it a nice sweet tang! You’ll love how easy this is to throw together for lunch
In a medium bowl, smash chickpeas with a fork. Add in avocado and use fork to smash again until avocado is smooth, yet still contains a few chunky pieces.
Stir in lemon juice and cranberries. Season with salt and pepper to taste. Place in refrigerator until ready to serve (best within 1-2 days).
The nutrition information does not include bread since you could put this on any type of bread or eat it on lettuce instead.
To decrease the sugar in this recipe, reduce the amount of cranberries used to 1/4 cup.