Avocado Chickpea Sandwich

Recipe Description:

Avocado Recipes

2013 Registered Dietitian Recipe Contest Entry.
“This sandwich recipe usually uses mayonnaise as a binder, but the avocado is a great substitution.” Recipe courtesy of Sharon of Kalaheo, HI.

This recipe was submitted by an avocado fan and has not been tested by the Hass Avocado Board.
Prep time:
10 minutes

Get Started:

Servings:

  • Recipe serving size:
  • Number of servings:

Ingredients:

  • 1 can chickpeas, drained and rinsed
  • 1/3 cup celery, diced
  • 1/3 cup onion, diced
  • 1/2 ripe, fresh avocado, halved, pitted, peeled and chopped
  • 1/2 lime, juiced
  • 1 tsp. Hawaiian salt, or Kosher salt
  • black pepper (to taste)
  • 1/2 tsp. ground cumin
  • sliced tomato
  • sprouts
  • whole grain bread

Instructions:

  1. Put chickpeas in a bowl.
  2. Add celery and onion.
  3. Mash with potato masher or fork until some of the beans are mashed, but okay to leave some whole.
  4. Add chopped avocado and lime juice and mix to incorporate.
  5. Season with salt, pepper and cumin.
  6. Spread 1/4 of mixture on a slice of whole grain bread.
  7. Add sliced tomato and sprouts.
  8. Top with another slice of bread.

Notes & Tips:

Small or medium avocados are recommended for this recipe. A medium avocado averages about 5 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Nutrition Facts

Serving Size

Amount Per Serving
Calories
% Daily Value*
Total Fat %
Saturated Fat -
Trans Fat -
Polyunsaturated Fat -
Monounsaturated Fat -
Cholesterol -
Sodium -
Carbohydrates -
Dietary fiber -
Sugar -
Added sugars -
Protein -
Vitamin A -
Vitamin C -
Calcium -
Iron -
Vitamin D -
Folate -
Potassium -
Omega 3 Fatty Acids -

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.