Description
This Avocado Sandwich is the perfect quick lunch, with smashed chickpeas for protein, smoky roasted red peppers, and tangy pickled onions.
Ingredients
Scale
- 8 slices of gluten-free brioche (or whatever bread you prefer)
- 15 oz. can low sodium chickpeas, drained and rinsed
- 4 tablespoons Italian dressing
- 4 tablespoons pickled onions
- 4 tablespoons sliced roasted red pepper
- 1 cup microgreens
- 2 avocado, thinly sliced
- 1/2 cup cucumber, thinly sliced
Instructions
- Add chickpeas to a medium bowl. Mash the chickpeas using a fork or potato masher until they are no longer whole. (will be slightly chunky)
- Assemble sandwiches: To the bottom slice, add 1/2 cup of smashed chickpeas, 1 tablespoon of dressing, 4-5 slices of cucumber, 1 tablespoon of roasted red pepper, 1/2 avocado sliced, 1/4 cup microgreens and top with 1 tablespoon of pickled onion. Serve.
- Optional: add mayonnaise or additional dressing if desired.
Notes
Note: The recipe was updated recently.
