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avocado chickpea salad sandwich or salad

(1 rating)
review
Private Recipe by
Annacia *
Moose Jaw, SK

Basic but delicious and just plain quick and easy. For me, this is a winner all the way around. If you won't be using it all at one time I recommend going light on the lemon. As it sits in the fridge for a day or two the lemon becomes quite assertive and IF you want more it's so easy to add it then.

(1 rating)
yield 4 serving(s)
prep time 10 Min
method No-Cook or Other

Ingredients For avocado chickpea salad sandwich or salad

  • 1 can
    (15-oz.) chickpeas, rinsed and drained
  • 1 lg
    ripe avocado, seeded and peeled
  • 1 md
    medium lemon, juiced. less or more to your taste
  • salt and pepper to taste
  • 1 c
    baby spinach leaves or salad leaves of your choice
  • slices ripe tomato (as much or few as you like)
  • 2
    whole wheat pitas, halved and opened, or not if you're going with the salad
  • variations: add cucumber slices, shredded carrots or shredded daikon radishes.

How To Make avocado chickpea salad sandwich or salad

  • 1
    In a medium bowl, combine chickpeas and avocado using a fork or masher until well combined but still chunky. Add lemon juice, salt, pepper.
  • 2
    Arrange spinach and tomato in pita. Place ¼ mixture of salad into each pita OR place the leaves of choice and tomato slices on a small plate and top with 1/4 of the mix.
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