1 15ouncecan/400g chickpeas or garbanzo beans drained and rinsed
1large ripe avocado
1/4cupfresh cilantro chopped
2tablespoonschopped green onion
Juice from 1 lime
1/2tablespoonof Cajun seasoning
2pinchesor more of chili flakes
Salt and pepper to taste
Bread of your choice I use whole wheat bread
Fresh spinach leaves or other sandwich toppings: lettuce tomato slicessprouts, etc.
Instructions
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.
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.
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.
Video
Notes
Calories do not include the bread.This salad will keep well in the fridge for up to 5 days.