Chef:  Terri Edwards
Makes: 4 servings
Prep Time:  5 minutes

INGREDIENTS

  • 1 15 oz can chickpeas drained and rinsed
  • 1 avocado
  • 1/4 c fresh cilantro chopped
  • 2 T green onion chopped
  • Juice from 1 lime
  • Salt & Pepper to taste

DIRECTIONS

  1. In a medium bowl, using a fork or potato masher, smash the chickpeas and avocado together.
  2. Add in cilantro, green onion, and lime juice. Season with salt and pepper, to taste.
  3. Spread salad on bread and top with your favorite sandwich toppings.  

TIPS

  1. I like to add fresh spinach leaves.
  2. You can also stuff the spread into an endive or other lettuce leaf and serve for a beautiful and delicious appetizer!
  3. This salad also makes a great dip.  Serve with cut up veggies, no oil crackers or pita chips.
  4. Best eaten the day it is made because it turns brown due to the avocado. 

TERRI EDWARDS is a Licensed Food for Life Instructor and Educator.  Connect with Terri at her blog EatPlant-Based.com & blog.eatplant-based.com for her latest recipes and plant-based living tips. Follow her on FaceBook at (https://www.facebook.com/EatPlantBased/

Comment

Print Friendly and PDF