We have had a series of heatwaves here in Los Angeles and I hate to say it, but I am ready for summer to be over. There have been a few days where Janette and I decided it is was not only too hot to turn on the oven, but also too hot to grill!
In these times you need a few simple recipes that don’t require cooking. This avocado chickpea salad sandwich is a great option to help beat the heat. I love how simple it is and biting into all of those crisp, cool veggies is such a relief in this weather.
I served it open face because when I’m hot I don’t like to eat a lot of bread or carbs because they make me feel weighed down. It would also be tasty served as a wrap or pita.
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1 can of chickpeas (15.5oz)
Juice from 1/2 lemon
Morton’s Nature Seasoning (sub salt & pepper if you don’t have it)
1 tomato, sliced
2 slices of whole wheat bread
Rinse and drain chickpeas. Place in a medium-size bowl.
Cut avocado in half and remove pit. Scoop out the avocado and place in bowl.
Mash avocado and chickpeas together with a fork. Add lemon juice and stir. Season to taste with Morton’s Nature Seasoning or salt & pepper.
Spread avocado chickpea salad on to two slices of wheat bread. Top with tomato and sprouts and anything else your heart desires.
Serve & enjoy!