Smashed Chickpea Avocado Salad Sandwich with Cranberries + Lemon
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
Servings 2
Calories 406cal
Ingredients
- 1 - 15 oz can chickpeas, rinsed and drained
- 1 large ripe avocado
- 2 teaspoon freshly squeezed lemon juice
- 1/4 cup dried cranberries
- Freshly ground salt & pepper, to taste
- OPTIONAL: 4 slices of your favorite whole grain bread (or gluten free)
- Toppings: Arugula, red onion, or spinach
Instructions
- 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).
- When ready to serve, toast bread then spread 1/2 chickpea avocado salad over 1 slice. Top with arugula, red onion or spinach, if desired. Add other toasted slice on top, then cut in half and enjoy!
Notes
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.
Nutrition
Serving: 1serving (based on 2) | Calories: 406cal | Carbohydrates: 60.5g | Protein: 12.3g | Fat: 15.3g | Fiber: 17.3g | Sugar: 10.7g