Smashed Chickpea Avocado Salad Sandwich with Cranberries + Lemon

By bweber

Ingredients

• 1 – 15 oz can chickpeas, rinsed and drained
• 1 large ripe avocado
• 2 teaspoon freshly squeezed lemon juice
• 1/2 cup dried cranberries
• Freshly ground salt & pepper, to taste
• 6 slices of your favorite whole grain bread (or gluten free)
• Toppings: Arugula, red onion, or spinach

Preparation

Step 1

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 1/3 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!