Thank you everyone for your prayers and well wishes for my cousin from the last post.
I am a big fan of all things chickpeas and avocado but I never thought of combining these two together until recently. I love avocado on my toast but I wanted something more substantial for lunch. Since I had slow-cooked chickpeas on hand I added them with the avocado and the result was just too good, not to share here!! Also, have you slow-cooked chickpeas before? I used Alton Brown’s method in case you were curious. I normally buy canned chickpeas (it saves so much time) but I try to go the dry beans route when possible. No matter what type of chickpeas you use, I can’t wait for you all to try this naturally vegan “Smashed Chickpea and Avocado Sandwich” for lunch, breakfast, or dinner.As planned I didn’t do much this weekend except for some meal prepping and relaxing. It is extremely hard for me to take things slow because there is always something or the other to do..right? Am I right? My boyfriend is much more relaxed than I am. He is constantly reminding me to relax, be present at the moment, and take things slow. It’s been a work in progress for a while now, hopefully I will get there someday eventually. Smashed Chickpea and Avocado Sandwich is extremely easy to put together (I don’t even want to call this a recipe) where you smash cooked chickpeas (see notes below), add avocados with some other ingredients and BAM! – you have a sandwich ready in 5 minutes or less. Chickpeas are a great source of fiber – 12.5 grams of fiber per cup. That’s 50% of the Daily Value. Additionally, it is also a great source of protein and other micronutrients such as iron, manganese, and folate. I usually eat chickpeas in the form of curry, in salads, and sometimes roasted as a snack. Avocado is equally nutritious as it is a powerhouse of heart-healthy monounsaturated fatty acids. 77% of the calories in it are from fat, making it one of the fattiest plant foods. It has many other nutrients such as vitamin K, vitamin C, folate, potassium, and Vitamin B. Now that we know both chickpea and avocado are extremely good for us, I don’t need to convince you to get a piece of toast (make sure the bread you pick says 100% whole wheat/sprouted/ millet, flax etc) . If you are not into toast, I am sure flatbread or pita would be great otherwise, just get a spoon and simply dig in.
- 6-8 piece toast
- 2 cups cooked chickpeas, smashed (see notes)
- 1 large avocado, chopped
- ¼ cup chopped onion
- 2 teaspoon garlic powder
- 1 tablespoon fresh lemon juice
- salt, pepper and crushed red pepper
- In a large bowl, add cooked chickpeas and use a fork to smash it. Add chopped avocado, onions, garlic powder, salt, pepper, and lemon juice and combine them together.
- Scoop it over toast and sprinkle crushed red pepper.
The avocado and chickpea mixture changes it color after couple hours so I'd suggest eating it immediately or prepare everything in advance and add avocados right before serving.