Cold sandwiches for the summer! Smashed Chickpea and Avocado Salad Sandwiches takes under 10 minutes to throw together for a simple, fresh lunch that's incredibly filling! The smashed chickpea and avocado salad is most notably spiced with a bit of cumin, topped with crunchy cucumbers and zesty microgreens. Serve with a side of soup or chips!
Drain and rinse the chickpeas in a microwave safe bowl. Pop the bowl into the microwave for one minute. Pat the chickpeas dry.
With a fork or potato masher, mash the chickpeas. Then, add the avocado into the same bowl and mash. Pour in the olive oil and lemon juice, and then add the seasonings - the chili powder, garlic powder, ground cumin, salt, and pepper. Mix everything together really well.
Split the smashed chickpea and avocado mixture in two and pile it high on two slices of thick cut sandwich bread. Layer it with 4-5 slices of cucumber and about a ½ cup of microgreens on each sandwich.
Close the sandwiches with the other 2 slices of bread. Cut the sandwiches in half diagonally and enjoy with soup!
Notes
Store any extra smashed chickpea and avocado salad in an airtight container in the fridge for up to 3 days. The avocado may brown - this is completely okay and still edible. Spruce it up with a bit of lemon juice.