I am convinced that chickpeas are one of the most craziest beans out there....think about it...out of chickpeas you can make hummus, raw cookie dough (yes!), falafels, to a hearty sandwich filling like this recipe I am going to share, and so many other delicious dishes from savory to sweet just from this one bean!
This avocado cranberry walnut chickpea salad sandwich is so satisfying! I love making big batches of this on the weekends to have enough to last me through the week for a quick lunch for work, or scoop a big spoonful on a salad or plain as a dip with my favorite crackers! It is a little sweet from the cranberries, crunchy from the walnuts and celery, savory from the cracked pepper and avocado and refreshing from the apple chunks! The texture is just right too. I didn't mash the chickpeas completely with the avocado because I wanted it to have a bit of a chunkier bite to it! Speaking of avocado, that is what I decided to use instead of a mayo, so it is perfect for those who are despise all things mayo- based. I feel like you either love it or hate it! Personally, I don't mind it, but I just thought this salad and the flavors would be balanced so much better with the richness from the avocado. The avocado is also key here because it holds everything together! If you do decide to make this a few days in advanced, you can squeeze a little lemon juice over the salad to keep the avocado from browning.
I also paired the chickpea salad with sweet pea greens from organicgirl! The greens added such a light and crisp flavor to the sandwich. It was the perfect addition in building the sandwich because it added a hint of sweetness too and the sweet pea shoots gave the sandwich an extra crunchy texture! I always need a crunch...when I was younger I used to put salt & vinegar chips in my sandwiches...so good! You can also ditch the bread completely and just eat the avocado cranberry walnut chickpea salad over the bed of sweet greens and I promise you it is just as good!
From start to finish it will only take you ten minutes so you have no excuse to not have a healthy hearty lunch or quick dinner!
Main Meals / Salad
Prep time: 10 minutes
Total time: 10 minutes
Yields: enough for 3-4 sandwiches
Bread of choice
Organicgirl sweet pea greens
1 can chickpeas or garbanzo beans
1/2 cup celery, chopped
1/3 cup cranberries
1/2 cup walnuts
1 long scallion, chopped
1 ripe avocado
sea salt + pepper to taste
1 tbsp. maple syrup (optional)
half of green apple, chopped
1. Rinse and drain the chickpeas. You can remove their shell or leave them on. Place the chickpeas on a paper towel and pat dry.
2. In a medium bowl, add the chickpeas and the entire avocado. Mash with a potato masher or a fork until desired texture. I like to leave the chickpeas a little chunky.
3. Add the cranberries, walnuts, green apple, scallion, celery, sea salt and pepper. Give it a good mix with a spoon or the masher. Taste test. If you prefer it to be on the sweeter side, add a touch of maple syrup.
4. Spread on bread of choice and pair with Organicgirl sweet pea greens!
Store in an air-tight container in the fridge for up to five days as the avocado will start to brown. It also makes spread or dip for crackers and veggies!