Vegan Pesto Avocado & Chickpea Sandwich

by Marjan

"You can't make everybody happy; You're not an avocado!" I read this on Instagram and thought it was brilliant! 

Who doesn't like avocados? Whether you are on a healthy eating journey or simply must have guacamole with chips when ordering margaritas, this popular fruit (yes, it is a single seed berry fruit!) is abundant in my little town of Bonsall. Proudly, Bonsall and Fallbrook provide 60% of avocados sold in northern America. Originally indigenous of Mexico, avocados have integrated into cuisines from all over the world! Abundant with over 20 vitamins and minerals, this creamy fruit is also rich in monounsaturated fatty acids which lowers cholesterol and triglyceride levels while improving heart health. 

Years ago, we shared with you some of our favorite avocado recipes such as shrimp ceviche, open-face avocado  and red roasted pepper humus with Persian cucumber sandwiches. A variation of these recipe is my newest crave: pesto chickpea and avocado sandwich. A vegan diet delight, this sandwich is both nutritional and satisfying. Creamy, filling, healthy and delicious, you can use any pre-made pesto of choice; however, I highly recommend making your own. Shirl's recipe for pesto can be used; simply substitute cilantro instead of basil. Squeeze a little more lime juice and instead of bread serve crackers or chips to convert this recipe into a delicious dip! 

Since chickpeas are also rich in protein, fiber, amino acids, vitamins and minerals, when combined with avocados, this recipe is a complete meal. Therefore, if you're on a low-carb diet, skip the bread slices altogether to enjoy this recipe one spoonful at a time!

Serves 4-6
Amounts of ingredients may be altered based on preference.
2 tablespoons of cilantro pesto (substitute cilantro for basil if using Shirl's recipe)
1 1/2 cup cooked chickpea/garbanzo beans; drained from cooking liquid or if from a can
2 avocados
1 large lime; zest and juice (use additional lime if you prefer a little more tang vs. creamy flavors)
optional; chili flakes
optional; bread slices of choice

In a large bowl, roughly mash chickpeas and avocados using potato masher. Add pesto and lime juice. Taste for additional salt and add if needed. Serve in bowls or in-between bread slices with sprinkles of chili flakes if you desire.

From our partner: LO+JUNE

From our partner: LO+JUNE
Artisanal French products in our Swiss fine food boutique