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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