Ingredients

The following ingredients have 2 Servings
  • 1 - 15 oz can chickpeas, rinsed and drained
  • 1 large ripe avocado
  • 2 teaspoon freshly squeezed lemon juice
  • 1/4 cup dried cranberries
  • Freshly ground salt & pepper, to taste
  • OPTIONAL: 4 slices of your favorite whole grain bread (or gluten free)
  • Toppings: Arugula, red onion, or spinach

Instruction

  • In a medium bowl, smash chickpeas with a fork. Add in avocado and use fork to smash again until avocado is smooth, yet still contains a few chunky pieces. 
  • Stir in lemon juice and cranberries. Season with salt and pepper to taste. Place in refrigerator until ready to serve (best within 1-2 days).
  • When ready to serve, toast bread then spread 1/2 chickpea avocado salad over 1 slice. Top with arugula, red onion or spinach, if desired. Add other toasted slice on top, then cut in half and enjoy!