Smashed Chickpea Salad Sandwich
Your meal prep lunches just got easier AND tastier thanks to this Smashed Chickpea Avocado Salad Sandwich recipe. The perfect vegan lunch!
Ingredients
- 1 medium ripe avocado
- 1 can chickpeas 15 oz, 425g
- 2 tablespoons chopped parsley 3g
- salt and pepper to taste
- juice of two limes
- 1 teaspoon garlic powder 3g
- Red pepper flakes optional + sandwich bread and toppings (tomatoes and lettuce)
Instructions
- Add all of the ingredients except the sandwich bread, lettuce and tomatoes into a bowl. Using a potato mashed, or a fork, mash them all together until combined. Taste and add more salt and pepper if desired.
- Scoop some into a sandwich with your favourite toppings and enjoy! OR, enjoy as avocado toast with a little bit of balsamic vinegar on toasted bread. Enjoy!
Notes
- Meal prep: I would recommend making this the night before you need it or even quickly in the morning (smash the other ingredients together the night before, then add the avocado for a quick 2 minute addition). That way your avocado is nice and fresh!
- Storing leftovers: Refrigerate the smashed chickpea salad in an airtight container for up to 2 days, or make the sandwiches, wrap them in plastic, and store those for up to 2 days. The avocado may start to discolour a bit, but the acid in the lime juice should keep it from turning completely brown.
Nutrition
Calories: 280kcal | Carbohydrates: 40g | Protein: 11g | Fat: 10g | Saturated Fat: 1g | Sodium: 86mg | Potassium: 628mg | Fiber: 13g | Sugar: 6g | Vitamin A: 289IU | Vitamin C: 19mg | Calcium: 75mg | Iron: 4mg