Green Goddess Chickpea Sandwich
You can enjoy this Green Goddess Chickpea "salad" on toast, in a sandwich, in a wrap, in a salad or even with some chips!
Servings: 2
Equipment
- blender, food processor or mini food chopper
Ingredients
- 1/2 medium sized ripe avocado
- 1/2 cup fresh flat leaf parsley
- 1/2 cup fresh dill
- 1/2 lemon juiced
- 2 tablespoons Greek yogurt
- 1 clove garlic
- 1 splash apple cider vinegar
- salt and pepper to taste
- 1 (15 oz) can chickpeas or garbanzo beans* drained and rinsed
- toasted bread any kind
- tomato slices
- Maldon sea salt flakes optional
- 2 green onions finely diced; for garnish
- microgreens for garnish
Instructions
- To a blender or mini food chopper, add your avocado, parsley, dill, lemon juice, Greek yogurt, garlic, vinegar, salt and pepper and blend until smooth. Taste and adjust any seasoning as needed.
- Using a medium sized mixing bowl, add your canned chickpeas and pour the green goddess dressing over the chickpeas and mash together. I like to leave a little texture but mash to whatever consistency you desire. Taste and add more salt and pepper if needed.
- Add the green goddess chickpea mixture onto a piece of toasted bread, add your tomato slice, season with a little Maldon sea salt flakes, and garnish with diced green onions and microgreens. Repeat and make more toasts! Enjoy!
- To store: the Green Goddess Chickpea mixture is best eaten within 1-2 days. Because of the lemon juice, it should not brown. Store in an airtight container in the fridge.
Notes
*If you feel like the chickpeas are too overwhelming, use only 3/4 of the can