1 cup chickpeas, cooked and rinsed
1 large ripe avocado
3 tbsp fresh cilantro, chopped
2 tbsp green onion, chopped
Juice from 1/2 lemon
Salt and pepper, to taste
Bread of your choice (I use lavaš!)
Fresh spinach leaves and other sandwich toppings: tomato slices, cucumbers, pickles, etc.
1. In a medium bowl, using a fork or potato masher smash the chickpeas and avocado together. Add in cilantro, green onion, and lime juice. Season with salt and pepper, to taste.
2. Spread salad on lavaš or serve on a bed of spinach or arugula, and top with your favorite sandwich toppings.
***Note: This salad also makes a great dip. Serve with cut up veggies, crackers, or pita chips. Also, this salad is best eaten the day it is made because it will turn brown due to the avocado, but browning doesn't mean it's bad, just oxidation.
Recipe from Two Peas and Their Pod.