Series: A Capsule Kitchen: Avocado and Chickpea Sandwich



With summer at its peak, simple, quick, and cool foods are what I lean towards. As a born and raised California girl who now resides in the Pacific Northwest (which feels more and more like California with each passing year), I have always loved avocados. I know not everyone enjoys them, but if you are someone who does, this low-impact, healthy, delicious recipe is for you. 


Ingredients

Chickpeas (canned or, if you are like me and like to get the most bang for your buck, cook up a batch of the dried beans and keep them in the fridge to add to various recipes over the course of the week.)

Avocado

Bread (I used this homemade bread, but use whatever kind is your favorite. I also like this mixture on sourdough, as well as English muffins.)

Spices

These are all optional. There is definitely something to be said for simplicity, and I often refrain from using any spices at all in this recipe. When I do use them, it's typically a combination from the list below:

Lemon juice

Nutritional yeast (a great souce of vitamin B12 us vegans!)

Onion powder

Pepper

Salt (garlic or regular)


Instructions

Mash up the avocado and add in a few tablespoons of chickpeas. Start with a few, and add as many as you like. Mash into avocado until desired consistency (I like mine with a bit of texture). Add in a bit of each spice you are using.


Toast the bread (or not, depending on your preference) and spread it with mustard, tahini, or another favorite condiment, and add the avocado and chickpea mash. Enjoy it open-faced, or as a traditional sandwich. Don't forget to include your favorite beverage, which for me is tea (in a mug of my own design, I might add, which you can purchase by clicking on the photo below):



That’s it! You can get creative with different spices, topppings, and breads, or keep it simple with minimal seasonings and additions. I often add tomatoes if I have any on hand, and pair it with potato chips or fruit (usually the former, let’s be real). 

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