
1 - 15 oz can chickpeas, rinsed and drained | |
1 large ripe avocado | |
2 teaspoon freshly squeezed lemon juice | |
1/4 cup dried cranberries | |
Freshly ground salt & pepper, to taste | |
OPTIONAL: 4 slices of your favorite whole grain bread (or gluten free) | |
Toppings: Arugula, red onion, or spinach |
1. | In a medium bowl, smash chickpeas with a fork. Add in avocado and use fork to smash again until avocado is smooth, yet still contains a few chunky pieces. |
2. | Stir in lemon juice and cranberries. Season with salt and pepper to taste. Place in refrigerator until ready to serve (best within 1-2 days). |
3. | When ready to serve, toast bread then spread 1/2 chickpea avocado salad over 1 slice. Top with arugula, red onion or spinach, if desired. Add other toasted slice on top, then cut in half and enjoy! |
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