This chickpea salad is full of that classic creamy-crunchy combo you’d find in traditional chicken salad, but without the cholesterol or heaviness of other mayonnaise-based salads. Made with naturally rich avocado and protein-packed chickpeas and sandwiched between whole-grain bread slices, this nutritious sandwich has all the goods!
Don’t want bread for your sandwich? Make your ‘wich any which way! Ditch the bread and wrap the fixings in a big lettuce, collard or kale leaf, or pile it on a bed of greens for a refreshing, lighter lunch! (Just be sure to add some extra greens to your cart when you’re shopping!)
Makes 2 Servings
Ingredients
1 can No-salt canned garbanzo beans
1 Celery stalk
1⁄2 Red onion
1 Avocado
1⁄2 Lemon
2 tbsps Sunflower seeds
1 tps Hot sauce
4 slices Bread (whole-grain or gluten-free)
2 cups Baby carrots
Optional
Salt & pepper to taste
Directions
Drain and rinse the no-salt canned garbanzo beans.
Produce Prep: Rinse and thinly slice celery stalk. Peel and dice the red onion. Slice the avocado lengthwise, all the way around the pit. Gently twist each side to open the avocado. Scoop out flesh and mash with a fork. Cut the lemon in half and squeeze out the juice into a container, removing any seeds as you do so.
Add no-salt garbanzo beans and lemon juice and continue smashing. When desired texture is reached, fold in the red onion, celery stalks, sunflower seeds, salt and pepper to taste, and hot sauce (if using), and mix until combined. Scoop onto a slice of bread (whole-grain or gluten-free) and top with second slice. Serve with baby carrots on the side.
Source: The Blue Zones Meal Planner
