318 kcal
- 15 oz. chickpeas (1 1/2 cups), drained and rinsed
- 1 cup avocado
- 1/2 lemon
- 1/4 cup chopped fresh cilantro
- 1/2 cup diced red onion (more for serving as desired)
- sea salt to taste
- sandwich bread
- tomato slices for serving
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In a medium bowl, smash rinsed chickpeas and avocado with a potato masher or fork.
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Squeeze in lemon juice and stir.
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Mix in chopped cilantro and red onion.
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Add salt to taste and spread on sandwich bread and tomato slices as desired.
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Store any leftovers in fridge for 2-3 days!
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