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Smashed Chickpea Avocado Salad makes for a delicious and filling lunch. Filled with protein served with veggies and multigrain bread will give you that needed mid-day boost. Learn about the make ahead options to prepare for those back-to-back meeting days.
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Smashed Chickpea Avocado Salad
Vegan-friendly sandwich filling full of protein and flavor — what could be better?
Equipment
- 1 Small Mixing Bowl
Ingredients
- 1 cup canned chickpeas, rinsed
- 1 large avocado
- 2 stalks green onions, thinly sliced
- 2 tbsp cilantro, chopped
- 1 tsp garlic powder
- salt & pepper
Instructions
- In a bowl, mash avocado with a fork. Add chickpea and lightly mash until just broken.
- Add remaining ingredients and mix well. Adjust based on your taste preference
- Serve on sliced bread with your favorite sandwich toppings (I like mine on sprouted multigrain bread with tomatoes, red onion and arugula)
Notes
Make ahead for the next day: For easy weekday lunch assembly, place the rinsed chickpeas in an air tight container and smash a little until just broken. Add all the remaining ingredients except for avocado. Store in the fridge. On the day you plan on eating this, mash up the avocado and add to chickpea mixture.
Make ahead for the week: Quite often, I’d prep for the week of lunches as my days can be unpredictable in the WFH life. To make for the week, follow the same instructions as the make ahead instruction above, but adjust for the servings you need to make. Then on the day of eating, measure out just the amount of the chickpea mixture you need to mix with the avocado. For example, to make 1 serving, measure out 1/2 cup of the chickpea mixture to mix with 1/2 avocado on the day you plan on eating this.
Tried this recipe?Let me know how it was and tag @dishingwithheather on Instagram!
Enjoyed this recipe? Check out my other easy lunch recipes here!