I love avocado and this recipe is great for lunch and packs a ton of nutrients. I also found that you can store any of the leftovers in a glass container and it keeps well for the next day.
*Photo by me
Vegan & Gluten Free
15 oz. can chickpeas
1 ripe avocado
Juice from 1/2 lemon
Salt & pepper to taste
Optional add-ins: Cilantro which I used, or any other fresh herbs
Optional toppings: sprouts, tomato, spinach, green onion, etc.
Bread : I used sprout bread since its the healthiest of all the breads
Rinse and drain chickpeas and place in a bowl. Mash with a potato masher or fork. Cut avocado and scoop it out into the same bowl. Mash again to combine with the chickpeas. Add lemon juice, optional fresh herbs and stir. Salt & pepper to taste if desired. Toast your bread if you like that warm crunch like I do!