Avocado Chickpea Sandwiches


1 15-ounce can garbanzo beans
1 large ripe avocado
¼ cup jalapeño nacho slices, diced
2 Tbsp. fresh lime juice
½ teaspoon salt


  1. Rinse and drain the chickpeas. Place on a paper towel and remove the outer skins.
  2. In a medium bowl, using a fork or potato masher mash the chickpeas and avocado together.
  3. 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.

Browse Cook(s): Brenda Walsh Micheff Sisters
Browse Theme(s): Sandwiches Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.