Oh glorious garbanzo, how I love you. You make fabulous dips and spreads, delicious soups and curries, and the most spectacular sammich salads. When I saw you pairing up with avocado, oh my. Swoon. A huge thanks to Amuse Your Bouche for introducing the two of you. ❤
Run to your pantry and fridge! Your mouth will be so happy. 🙂
- 1 avocado
- 1 can (15 oz) garbanzo beans (chickpeas), drained
- 2 green onions, chopped
- 3 TBSP fresh cilantro, chopped
- 1 TBSP lime juice
- salt and pepper to taste
- garlic powder to taste–I added this at the last minute–yum!
- pita pockets and tomato for serving
Skin and pit your avocado and place it in a bowl with the drained chickpeas. Mash them together with a fork or potato masher. Leave a few “half” garbanzos for a nice texture.
Stir in green onions, cilantro, lime juice, salt and pepper, and garlic powder. Taste and adjust seasonings.
Spread inside a pita, add a few tomato slices (I like roma tomatoes) and lunch is served! I enjoy this sammich even when it’s cold outside.
The creaminess of the avocado pairs nicely with the meatiness of the garbanzos and is perfectly punctuated by the onion and cilantro. Lime brings the freshness and prevents the avocado from browning. Leftovers can be safely stored in an air-tight container in the fridge for a day or two.
If you’re like me and enjoy a chickpea salad, you might also want to try my Curried Chickpea Salad Sammiches. Yum!