As you know, neither an under-ripe or an over-ripe avocado is ever good. So I had a bit of anxiety with several avocados at home that were all ripening at the same pace and no new real recipe to prepare them. As luck would have it, a friend sent me a link for a blog the very day my avocados were ready. The recipe was for an avocado salad sandwich – talk about timing!
The concept is so simple, as is the recipe, and this avocado and chickpea smash can even double as a dip for veggies.
I literally whipped this dinner up in under 20 minutes. Eureka!
1 (15 ounce) can chickpeas
1 large ripe avocado (I actually used 1 ½ avocados)
¼ cup fresh cilantro, chopped
2 tablespoons chopped green onion
Juice from 1 lime
Salt and pepper, to taste
Bread of your choice (I chose to make wraps)
Greens of your choice and any other toppings you like (I went with arugula, yellow grape tomatoes and sprouts)
Rinse and drain the chickpeas
In a medium bowl, mash the chickpeas and avocado together with a fork.
Add in cilantro, green onion, and lime juice. Season with salt and pepper to taste.
Spread salad on bread/wrap and top with your favorite accompaniments. Enjoy!