Creamy Chickpea & Avocado Sandwich
A delicious vegetarian sandwich for a week-day lunch or a weekend picnic!
1 ¾ cups Chickpeas (cooked, rinsed)
1 tsp Lemon Juice
¼ cup Parsley (finely chopped)
1 Garlic clove (minced)
Sea Salt & Black Pepper to taste
2 slices Ener-G Gluten-Free Bread (toasted)
1 cup Arugula
½ Cucumber (sliced)
In a large bowl, add the chickpeas and avocado. Mash well until everything is combined. Add the lemon juice, parsley, garlic, sea salt and pepper. Mix well once more.
On one slice of the toast, add the arugula and cucumber. Top with the mashed chickpea mixture and the other slice of toast. Slice and enjoy!
Refrigerate the leftover chickpea-avocado mix in a sealed container for up to two days.
Add fresh herbs or spices to the chickpea mixture, such as dill, cumin or cayenne.