Bring out your cranberries before Thanksgiving and indulge in this delicious sandwich! The combination of the creamy avocado and sweetness of the cranberries makes for one good bite. Enjoy it in less than 10 minutes!
Ingredients:
1 – 15 oz can chickpeas, rinsed and drained
1 large ripe avocado
2 teaspoon freshly squeezed lemon juice
½ cup dried cranberries
Freshly ground salt & pepper, to taste
6 slices of your favorite whole grain bread
Toppings: Arugula, red onion, or spinach
Instructions:
In a medium bowl, smash chickpeas with a fork. Add in avocado and use fork to smash again until avocado is smooth, yet still contains a few chunky pieces. Stir in lemon juice and cranberries. Season with salt and pepper to taste. Place in refrigerator until ready to serve (best within 1-2 days).
When ready to serve, toast bread then spread 1/3 chickpea avocado salad over 1 slice. Top with arugula, red onion or spinach, if desired. Add other toasted slice on top, then cut in half and enjoy!
