A quick and easy vegan pita sandwich with a delicious chickpea and avocado salad inside.
California Avocado Chickpea Salad Sandwich
Nutritional Highlights (per serving)
|1||(15-oz.) can chickpeas (also known as garbanzo beans), rinsed and drained|
|1||ripe, Fresh California Avocados, seeded and peeled|
|1||medium lemon, juiced|
|Salt and pepper, to taste|
|1||cup||baby spinach leaves|
|8||slices ripe tomato|
|2||whole wheat pitas, halved and opened|
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
- In a medium bowl, combine chickpeas and avocado using a fork or masher until well combined but still chunky. Add lemon juice, salt, pepper.
- Arrange spinach and tomato in pita. Place ¼ mixture of salad into each pita and enjoy!
Variations: add cucumber slices, shredded carrots or shredded daikon radishes.
Recipe developed by King Soopers/City Market RD Nutritionists www.kingsoopers.com/healthmatters
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Vitamin A 1052 IU; Vitamin C 15 mg; Calcium 22 mg; Iron 2.4 mg; Vitamin D 0 IU; Folate 51 mcg; Omega 3 Fatty Acid 0.1 g
% Daily Value*: Vitamin A 20%; Vitamin C 25%; Calcium 2%; Iron 15 %