Yesterday, I was warming up lunch when my coworker gasps, “You’re eating meat?!” Apparently, I had people at work thinking I was vegetarian with my tempeh and tofu that I am teased mercilessly about. I’m all for vegetarian meals, but when it comes to sandwiches it can be rather…mundane. Outside of portabello mushrooms, veggie sandwiches aren’t likely to make me weak in the knees.
When I saw this recipe and Maria said it was her favorite, I was sold. Beans are cheap and easy, and when I’m feeling lazy or just short on time, it’s as simple as opening a can, draining, and rinsing.
The cost and health perks of the beans factored with the creamy, smooth avocado and all of its nutrition, sandwiched between two perfectly toasted slices of hearty, whole grain bread? Oh yeah. Vegetarian (and vegan!) sandwiches just got the boost they needed to lure me in.
Even Miss Lily decided she’d like a whiff. I’m sure a bite, too…but I stopped her before she indulged against her better judgement. She remains very well behaved around food, but on this day, she got a little closer than usual.
Can’t say I can blame her…
When we move into our house next month and our belongings remain on a moving truck for several weeks, I’m beginning to brainstorm meal ideas that will require few kitchen utensils and gadgets. And I do mean just a few.
Living without my Misto, a single pot and pan, and a few basic cooking tools is what I like to call “torture”. Mr. Prevention has already forewarned me that there will not be room to take all of my spices and “staples”. Not gunna lie, this could mean a blog stand-still and/or some serious creativity. Maybe it will turn into a “Cook Like A College Bachelor” series, who knows!
Remind me of this when we’re packing up 2 cars for interstate travel and all the belongings we need for 2-3 weeks (plus a snake and a dog!). I will be shedding tears over a prolonged separation from my…kitchen. My life. Oh, there will be tears.
And then, there will likely be Smashed Chickpea & Avocado Salad Sandwiches!
Smashed Chickpea & Avocado Salad Sandwich from Two Peas & Their Pod
1 (15 oz) can chickpeas
1 large ripe avocado
1/4 cup fresh cilantro, chopped
Juice from 1 lime
black pepper, to taste
8 slices whole wheat bread, toasted
Rinse and drain the chickpeas. Place on a paper towel and remove the outer skins by rolling each bean in between your thumb and pointer finger (optional).
In a medium bowl, using a fork or potato masher smash the chickpeas and avocado together. Add in cilantro and lime juice. Season with pepper, to taste. Spread salad on toasted bread.
Yield: 4 sandwiches.
Nutrition Information (per sandwich): 352 calories; 11 g. fat; 0 mg. cholesterol; 621 mg. sodium; 56.5 g. carbohydrate; 14.3 g. fiber; 14 g. protein
Result: Simple, crisp flavors with great texture. For a vegan & vegetarian sandwich option, this is one to try! This is ready in 5 minutes and surprisingly, didn’t turn that brown after a night or 2 in the fridge. A quick mix and it was great leftover. Try something new…you may like it Besides, it sure to keep you full with all that fiber (over 14 grams!), healthy fat, and protein!
We are heading to Michigan this afternoon to do some house stuff and new job stuff tomorrow. We will then head to Chicago for the holiday weekend. Can’t wait to see my family & friends! And for 4 days off work!
See ya in Michigan!