1 15-ounce can garbanzo beans
1 large ripe avocado
¼ cup jalapeño nacho slices, diced
2 Tbsp. fresh lime juice
½ teaspoon salt
- Rinse and drain the chickpeas. Place on a paper towel and remove the outer skins.
- In a medium bowl, using a fork or potato masher mash the chickpeas and avocado together.
- Add jalapeno, lime juice, and salt. Mix well. Spread filling on bread and top with your favorite toppings.
* Note: This salad also makes a great dip. Serve with veggies, crackers, or pita chips. Also, this sandwich filling is best eaten the day it is made because it will turn brown due to the avocado.