3 Servings / 10 minutes

Ingredients

1 ¾ cup Chickpeas (cooked, rinsed)

1 Avocado (medium)

1 tsp Lemon Juice

¼ cup Parsley (finely chopped)

1 Garlic (small clove, minced)

Sea Salt & Black Pepper (to taste)

6 slices Whole Grain Bread (toasted)

1 cup Baby Spinach

½ Cucumber (large, sliced)

Directions

1. In a large bowl, add the chickpeas and avocado. Mash well until everything is combined. Add the lemon juice, parsley, garlic, sea salt, and pepper. Mix well once more.
2. On one slice of the toast, add the spinach and cucumber. Top with the mashed chickpea mixture and the other slice of toast. Slice and enjoy!

Notes

• Leftovers: Left Refrigerate the leftover chickpea-avocado mix in a sealed container for up to two days.
• More Flavor: Add fresh herbs or spices to the chickpea mixture, such as dill, cumin, or cayenne.
• Gluten-Free: Use gluten-free bread instead.

Nutrition

Amount per serving

Calories – 496

Fat – 16g

Carbs – 71g

Fiber – 19g

Sugar – 11g

Protein – 22g

Cholesterol – 0mg

Sodium – 338mg

Vitamin A – 1541IU

Vitamin C – 20mg

Calcium – 166mg

Iron – 6mg