I live where avocados are a staple. There's a reason why "California style" means "add some avocado, thanks." Both my dad and aunt have avocado trees in their backyards, and my dad's tree is a variety that will produce fruit late in the fall and early winter. So we can have avocados practically year-round. I'm always looking for new things to do with the trusty old avocado.
Prep time: 10 minutes
Total time: 15 minutes
Yields: 4-6 sandwiches, depending on how big you make them
- 1 (15-ounce) can chickpeas
- 1 large ripe avocado
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons chopped green onion
- Juice from 1 lime
- Salt and pepper, to taste
- Bread of your choice
- Fresh spinach leaves or other sandwich toppings: lettuce, tomato slices, sprouts, etc.
- Rinse and drain the chickpeas. Add them to a large bowl. Pit the avocado and using your knife, score the flesh to make cubes. Scoop the cubes out of the skin with a spoon. Using a sturdy fork or a potato masher, smash the chickpeas and avocado together.
- Add cilantro, green onion, and lime juice to the mash and stir to thoroughly combine. Season with salt and pepper, to taste.
- Now for the fun part. Spread the mixture on bread and top with your favorite sandwich toppings. You can build a traditional sandwich with lettuce, tomato, cucumber and other goodies in the middle, or you can make them open-face with toppings like thinly sliced tomatoes, jalepeños, sprouts, lime zest, a slice of hard-boiled egg, or anything else you can think of. Enjoy!