Are you bored with the same old same old sandwich for lunch? Well do I have the perfect sandwich that will cure the lunchtime blues. This yummy Smashed Chickpea and Avocado Salad Sandwich has been a favorite of mine for a long time and I thought it was time to share this lunchtime favorite with you.
Not only do I have an obsession of avocados (I seriously eat one everyday) but I love chickpeas too. They are a great tossed in any green salad but they can easily be the star of the show in some of my recipes like my Chickpea and Edamame Salad and Chickpea Pesto Salad – two must try recipes if you are a chickpea lover.
So do you call them chickpeas or garbanzo beans? They are the same thing but it’s surprising how many people can be confused, and for good reason. Thankfully most canned chickpeas or garbanzo beans whatever you’d like to call them usually have both names on it so you’re not scouring the stores looking for one or the other. I’ve always called them chickpeas because it sounds cuter and for some weird reason I always think of Gonzo from The Muppets every time I see garbanzo – strange I know.
To give myself a break from the routine salad for lunch I love to make this Smashed Chickpea and Avocado Salad. It’s perfect on good quality bread or I even enjoy it alone. I love to add alfalfa sprouts to give a little crunch and if I’m eating without bread I usually serve it on a bed of alfalfa sprouts or in lettuce wraps. If you have tried Smashed Chickpea and Avocado Salad before you know how yummy it is and if you haven’t you definitely need to try it, you don’t know what you’re missing.
Unlike other Smashed Chickpea and Avocado Salads I have tried in the past what I personally like about this one is a little added onion and garlic for even more flavor. Occasionally I like to even add a pinch of dill to the salad but it’s completely optional.
So toss the turkey sandwich aside for lunch and whip up this tasty salad, you won’t regret it.
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Smashed Chickpea and Avocado Salad Sandwich
- 1 can 15 ounces chickpeas or garbanzo beans, rinsed, drained and patted dry
- 1 ripe avocado
- 2 tablespoon fresh lemon juice about 1/2 lemon
- 2 tablespoons finely diced red onion
- 1 clove garlic minced
- 1/4 teaspoon salt plus additional to taste
- Pinch of black pepper
- Pinch of dill optional
- Alfalfa sprouts for serving
- 4 slices of good quality multi-grain bread
Place chickpeas in a large bowl and mash with a potato masher or back of fork until desired consistency.
Cut avocado in half lengthwise. Remove pit and scoop out avocado flesh and place in bowl with chickpeas.
Add lemon juice and mash avocado with chickpeas until avocado is creamy and combined.
Stir in onion and garlic.
Season with salt and pepper to taste.
Add dill if desired.
To serve, spread half the mixture on a slice of bread. Top with alfalfa sprouts and a slice of bread.