Smashed Chickpea & Avocado Salad Sandwich

Yield: Salad for 3-4 sandwiches

Prep Time: 10 minutes

Total Time: 10 minutes

This Smashed Chickpea & Avocado Salad Sandwich is a great quick and easy lunch option that is good for you too! The salad also makes a great dip! 

(http://www.twopeasandtheirpod.com/smashed-chickpea-avocado-salad-sandwich/)

Ingredients:

1 (15 ounce) can chickpeas or garbanzo beans 1 large ripe avocado
1/4 cup fresh cilantro, chopped
2 tablespoons chopped green onion
Juice from 1 lime
Salt and pepper, to taste
Bread of your choice (I use whole wheat bread)
Fresh spinach leaves or other sandwich toppings: lettuce, tomato slices, sprouts, etc.

Directions:

1. Rinse and drain the chickpeas. Place on a paper towel and remove the outer skins. You can leave them on, but I like to remove them.  (I just removed them as they fell off in the process of being mashed)
2. In a medium bowl, using a fork or potato masher smash the chickpeas and avocado together. Add in cilantro, green onion, and lime juice. Season with salt and pepper, to taste.
3. Spread salad on bread and top with your favorite sandwich toppings. I like to add fresh spinach leaves.
Note: This salad also makes a great dip. Serve with cut up veggies, crackers, or pita chips. Also, this salad is best eaten the day it is made because it will turn brown due to the avocado.

Avocado Chicken

3-4 chicken breasts
Butter
1/2 c chopped onion
1 clove minced garlic
1 pkg sliced fresh mushrooms
2 T flour
1 t celery salt
White pepper
1/2 c chicken broth
1/2 c white grape juice (or additional broth)
2 avocados
1 1/2 c grated Monterey jack cheese

Cut chicken into 1/2s or pound thin.  Sprinkle both sides with salt, black pepper and flour.  Sauté in butter until browned but not cooked through.  Put in 9x13.  In same skillet, put 1/4 c (or less) butter.  Sauté onion, garlic, & mushrooms til soft.  Add 2 T flour and celery salt, white pepper, chicken broth and juice.  Thicken.  Stir in mashed avocados and 1/2 c cheese.  Pour over chicken and sprinkle 1 c cheese over.  Bake at 350 25 minutes (sauce bubbly).  Broil at end to crisp.  Serve over noodles.