Chickpea & Avocado Kale Sandwich

Happy Monday.

I can’t even tell you how gorgeous it is outside.  Makes me want to eat it with a knife and fork.  Just kidding…  What I really want to do is curl up in bed and hide under my covers which could seriously use a good wash for the rest of my life.

Could someone bring me a hot chocolate with extra whip cream?  Preferably very hot?  With sprinkles?

I share my house with three other college girls.  We share blankets, pillows, pots, pans, coffee cups, pet ducks, and wine glasses.  Though the wine itself is questionable.

We also share our washer and dryer.  I’ve been wearing mismatching socks for months now and still have no idea where my lucky sports bra went.  Or my cute red bikini bottoms.

I watched Chocolat last night with a friend.  Yes, that friend.  I only just met her, but we have a good thing going.  Just ask her.  We’re making breakfast for dinner later on this week.  If all goes well, there will be a new recipe that’ll surely make your pants pop.

Now I’m really glad I can’t find those bikini bottoms.

Since it’s pretty dang gross outside I feel like eating something creamy and thick.  Slather a thick layer of this creamy chickpea and avocado spread on two slices of bread and top it with crunchy kale and anything else your heart so desires.

Well.  Time for a nap.  Wake me up when the weather turns warm and the sun comes out.

Chickpea & Avocado Kale Sandwich

Inspired by Two Peas & Their Pod

(yields 2 sandwiches)

INGREDIENTS:

4 slices whole wheat bread, toasted (if desired)

1 cup chickpeas (garbanzo beans), rinsed and dried

1/4 cup sweet onion, chopped (optional, for a little extra crunch)

1/2 large ripe avocado

1 tablespoon lime juice (juice from 1 lime)

1 teaspoon basil

1/2 teaspoon garlic powder

salt and pepper, to taste

a bundle of kale, rinsed

PREPARATION:

Rinse and drain the chickpeas.  Place on a paper towel and pat dry.  You can remove the outer skins or leave them on, whichever you prefer.

Place the onion on a small cutting board and chop into tiny pieces.  Set aside.

In a medium bowl, using a fork or potato masher, mash the chickpeas until they form a paste-like texture.  Add in the avocado and smash together.  Add in basil, chopped onion, and lime juice. Season with salt and pepper, to taste.

Spread mixture evenly onto two pieces of bread and top with fresh kale leaves.  Top each with remaining bread slice.  Serve immediately.

Nutritional information (per sandwich): 380 calories, 8.5g fat (1 sat, 4.25 mono, 1 poly), 68g carbs, 20g protein, 20g fiber

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Comments
5 Responses to “Chickpea & Avocado Kale Sandwich”
  1. It’s remarkable that I’ve never tried the avocado hummus thing. Really remarkable because they are two of my most favorite foods.

    Combined though? On smooshy yummy bread? I think I might be in heaven.

  2. Avocado makes everying DELISH!! Sorry about the weather. You need to come visit Southern Cali because the weather is up in the 70s and 80s! There is a storm this week but I think it’s still warm.

  3. Brittany says:

    This sandwich looks amazing..AMAZING!

  4. Oh my lord, that’s a sammich and a half – this sounds really delightful.

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  1. [...] When making this recipe, I used both cream cheese and cottage cheese to see which one I liked better. That was stupid. I loved them both. So I posted both. Bam. The cottage cheese definitely offers a more subtle flavor and texture, so if you’re really craving a rich and creamy french toast middle, use the cream cheese. Or mix-and-match… Just like my socks. [...]



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