Sometimes the chickpeas ar tougher to mash down however the concept is a lot of to form positive the avocado is mashed. in person i believe the crunch issue is absolutely necessary during a mashed dish like this, thus I extremely advocate adding Spanish onion.
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- 15 oz. chickpeas (1 1/2 cups), drained and rinsed
- 1 cup avocado
- 1/2 lemon
- 1/4 cup chopped fresh cilantro
- 1/2 cup diced red onion (more for serving as desired)
- sea salt to taste
- sandwich bread
- tomato slices for serving
- US Customary - Metric
Instructions
- In a medium bowl, smash rinsed chickpeas and avocado with a potato masher or fork.
- Squeeze in lemon juice and stir.
- Mix in chopped cilantro and red onion.
- Add salt to taste and spread on sandwich bread and tomato slices as desired.
- Store any leftovers in fridge for 2-3 days!
Read more our recipe Easy Pesto Chicken Salad #vegetarian #vegan
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