I've definitely gotten back on the avocado lovers train. After feeling sick one time I ate too much, as I mentioned briefly before, I thought I'd never be able to really enjoy avocados again. After the avocado chocolate mousse, though, I decided I ought to keep the fridge stocked with avocados. After seeing Maria over at Two Peas & Their Pod rave time and time again about this smashed chickpea and avocado salad sandwich, I knew it was something I had to try. I love chickpeas, I was starting to love avocados again, and it included scallions. I forgot how much I love scallions.
Scallions are something we don't often have in the apartment (although that's surely going to change now), but it was something I grew up eating, mostly during visits to my grandma's house. My grandma and pap have always had green onions in the garden, and we would eat them alongside sandwiches at lunch time. When I was younger, I always thought it was neat that we were eating raw onions whole. I always did like the idea of eating things raw right from the garden, be it peppers, green beans, or even sour grass from the yard. If there were fruits, they would not be safe from me for long; the blueberry bush is still one of my favorite things about summertime at my grandma's house.
This sandwich is perfect for a quick lunch, and it's both healthy and filling. The flavors are wonderful, too. Seasoned lightly with salt, pepper, and some lime juice, it really helps to let the flavors of the avocado, chickpeas, and scallions shine. Alex really liked using the leftovers for a dip with tortilla chips, and I can imagine it'd be great with veggies as well. This is definitely going to go into the lunch rotation this summer a good bit!
Also, if anyone was interested in seeing more pictures of the new kitty, make sure to head over to the cooking ala mel Facebook page or follow me on Twitter - I've been posting lots of pictures from Instagram (you can also follow me there - cookingalamel)! The Facebook pages also includes videos, which I think are the best part, haha. We've been having such a fun time with our new kitty, and Tesla has definitely gotten used to her and is really enjoying it, too!
Smashed Chickpea & Avocado Sandwich
adapted from Two Peas & Their Pod
makes 3-4 sandwiches
1 15-oz. can of chickpeas, rinsed and drained (or 1 1/2 cups cooked chickpeas)
1 ripe avocado, pitted and flesh removed
2 T green onion, chopped
juice from 1/2 lime
salt and pepper, to taste
bread (choose your favorite - I used double fiber)
spinach leaves or other sandwich toppings (tomato, lettuce, etc.)
In a food processor, pulse the chickpeas so they're mashed but slightly chunky (you can also mash up with a fork). Add in the avocado flesh and pulse until combined. Stir in the green onions and lime juice, and season with salt and pepper. Spread the mixture onto bread and add any sandwich toppings. Enjoy!
*The mixture is best enjoyed the same day because the avocado will brown, but it'll still taste good up to a few days afterward if stored in an airtight container (it just won't look as good!).