Avocado and chickpea are the ideal fish serving of mixed greens or chicken-plate of mixed greens substitution on the grounds that the chickpeas have a comparable surface when crushed, and the avocado makes it so rich.
A couple of stalks of celery and green onion give this serving of mixed greens huge amounts of flavor and smash, alongside kinds of garlic, lemon, dill, cilantro and lime! This formula could be viewed as a celebrated guacamole, yet it truly is a finished supper with solid fats, protein and carbs! It would be incredible in a burrito for breakfast, on bread for lunch, stuffed into a prepared potato, or essentially eaten with a fork!
This veggie lover chickpea and avocado sandwich is stuffed with protein and brimming with cilantro, celery, basil, green onion, lime and the sky is the limit from there! The ideal lunch formula!
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INGREDIENTS
FILLING:
- 2 Cans Chickpeas
- 2-3 Avocados (depending on size)
- Juice from 1 1/2 lime
- 1/2 Cup Chopped Green Onions (about 4 stalks)
- 1/2 Cup Chopped Celery (about 2 stalks)
- 1/2 Cup Chopped Cilantro
- 3/4 Tsp Garlic Powder
- 3/4 Tsp Onion Powder
- 3/4 Tsp Salt
- 1/4 Tsp Pepper
- 1/2 Tsp Dill
OTHER:
- Toppings of Choice (tomato, greens, onion)
- Vegan Bread
INSTRUCTIONS
- Rinse chickpeas and add to a bowl with all the other filling ingredients.
- Squish with a potato masher (or a fork if that's all you have) until well combined. I like to leave some chickpeas whole for some texture.
- Spread over toasted bread and add toppings of choice. I used tomato, red onion, spinach and arugula! Enjoy!
For more detail : bit.ly/33krMgk
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