Yet another wonderful way to use a can of chickpeas! I grew up eating a lot of tuna sandwiches but this is so much tastier and a lot less fishy. There are quite a few chickpea salad recipes out there that use vegan mayo, but I think avocado is the way to go. It’s a healthier option, naturally rich and creamy, and loaded with healthy fats.
• Ingredients •
1 15 oz can drained/rinsed chickpeas
1 ripe avocado
1/4 cup chopped cucumber
1/4 cup diced onion
2 tsp lemon juice
3/4 tsp salt
Black pepper to taste
Toasted whole grain bread and micro greens for serving
In a large bowl, mash the avocado with a fork until creamy. Add in the remaining ingredients and mix, using your fork to crush some of the chickpeas. Add in salt, lemon and freshly ground pepper. Serve with toasted bread.
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