A tasty vegan avocado-chickpea salad, slathered on whole grain bread, and topped with a slice of a fresh summer tomato.
Course
Breakfast
Cuisine
American
Prep Time10minutes
Total Time10minutes
Servings2servings
AuthorJeanne Fratello
Ingredients
1can chickpeas, drained(garbanzo beans)
1ripe avocado, pitted and sliced
2tspextra-virgin olive oil
1/2tsp(just a squirt) fresh lemon juice
Dash of sea salt
4sliceswhole grain bread, toasted
1large ripe tomato, sliced
Instructions
In a small mixing bowl, mash the chickpeas until they are coarsely mashed with some chunks remaining (do not puree). Add the avocado and continue mashing. Add the olive oil, lemon juice, and sea salt and stir to combine.
Divide the avocado-chickpea mixture and spread evenly over the four slices of bread. Top each with a tomato slice. Sprinkle with additional salt if desired. Serve immediately.