“A thankful heart hath a continual feast.” ~ W.J. Cameron
My mom found this really great sandwich spread recipe from TwoPeas&TheirPod. It’s really good! So good I have to share. The recipe is very simple and is quick to make. Pair it with some ciabatta, sliced tomato, and spinach leaves, and you’re golden. It’s a great light (but filling) dinner or lunch to go with the warm weather outside. And…it’s vegetarian & vegan!
Avocado Chikpea Sandwich Spread
1 ripe avocado
1 can Chickpeas (aka garbanzo beans)
1 bunch of green onions
1 handful of cilantro, to your taste
Juice of 1 lime
Salt & Pepper
TwoPeas&TheirPod just mashed up their beans and avocado by hand, but I used a food processor to first blend the avocado, beans, lime, and S&P. Doing it this way made it up into a great consistency in less than a minute. I also removed the skins on the beans like she said, it’s really quick to do after rinsing them in a colander. After I had the spread consistency I liked, I mixed in the chopped onions and cilantro by hand. The recipe makes 4-5 sandwiches. It’s so good to have the spread freshly made, but it will last for a day before the spread will begin to brown. This sandwich will knock your socks off.
Avocados are sooo gooood for you. They’re great to eat with other vegetables, because the fat content allows your body to absorb all the nutrients in all that you’re eating. Read up about their goodness here: Avocado.org
I don’t measure when I make stuff like this. But this is simple and way easier to put together without measuring. You can mix the dressing in a separate bowl before adding it to the cabbage to make sure it’s good. All I do is get a bag of chopped cabbage. I then add in mayo, whole grain mustard (or a honey dijon dressing), salt, pepper, a few splashes of white wine vinegar. I also like to add in chopped broccoli, cucumber, green onion, and Parmesan cheese. I keep it light to only lightly coat the slaw, I only use about 3 heaping spoons of mayo and 1 small spoon of the mustard.
As for the strawberry lemonade…there’s a trick to making it really good. And that’s a secret…