Smashed Chickpea Avocado Salad Sandwich with Cranberries + Lemon
Yesterday we moved into our new apartment! Finally, I’ll have own office. And our place is much larger than my previous 700 square foot 1-bedroom.
I’m so eager to get to Home Goods, Pottery Barn, Target plus go antique shopping. The upside of moving is that you get to completely redecorate. If I haven’t mentioned before, my style is very romantic with a bit of sophistication. I love antiques and making them new again with a fresh coat of paint. In fact, I recently had an old headboard painted a beautiful bronze gold from my friends at MegMade here in Chicago. They have a wonderful Etsy shop too, so check it out!
Next up on my list of today’s talking points is this epic vegetarian sandwich that I made in partnership with my friends at Peapod. Like I mentioned in previous posts, Peapod asked me to create delicious recipes for their new website FromThePod.com, which I am completely LOVING!
And what could be better than a sandwich that takes about 5 minutes to make? Especially one with creamy, ripe avocado plus protein and fiber packed chickpeas. Add a little bit of sweetness from cranberries and tang from lemon. It’s basically sandwich magic. Or salad magic if you’re avoiding extra carbs.
Smashed Chickpea Avocado Salad Sandwich with Cranberries + Lemon
INGREDIENTS
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
INSTRUCTIONS
I’m so eager to get to Home Goods, Pottery Barn, Target plus go antique shopping. The upside of moving is that you get to completely redecorate. If I haven’t mentioned before, my style is very romantic with a bit of sophistication. I love antiques and making them new again with a fresh coat of paint. In fact, I recently had an old headboard painted a beautiful bronze gold from my friends at MegMade here in Chicago. They have a wonderful Etsy shop too, so check it out!
Next up on my list of today’s talking points is this epic vegetarian sandwich that I made in partnership with my friends at Peapod. Like I mentioned in previous posts, Peapod asked me to create delicious recipes for their new website FromThePod.com, which I am completely LOVING!
And what could be better than a sandwich that takes about 5 minutes to make? Especially one with creamy, ripe avocado plus protein and fiber packed chickpeas. Add a little bit of sweetness from cranberries and tang from lemon. It’s basically sandwich magic. Or salad magic if you’re avoiding extra carbs.
Smashed Chickpea Avocado Salad Sandwich with Cranberries + Lemon
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
INSTRUCTIONS
- 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).