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| The sandwiches are in the foreground |
For tea sandwiches, we made the traditional cucumber, with cream cheese and dill, but I also wanted to try this Smashed chickpea and avocado salad sandwich (that I also found on Pinterest).
I doubled the recipe, which resulted in way too much filling, so here's the original-sized version:
Smashed Chickpea & Avocado Salad Sandwich
1 (15 ounce) can chickpeas or garbanzo beans
1 large ripe avocado
1/4 cup fresh cilantro, chopped
2 tablespoons chopped green onion
Juice from 1 lime
Salt and pepper, to taste
Bread of your choice (we used some gluten-free and some sourdough oatmeal)
Rinse and drain the chickpeas.1 large ripe avocado
1/4 cup fresh cilantro, chopped
2 tablespoons chopped green onion
Juice from 1 lime
Salt and pepper, to taste
Bread of your choice (we used some gluten-free and some sourdough oatmeal)
In a food processor, blend the chickpeas and avocado. Add in cilantro, green onion, and lime juice. Season with salt and pepper, to taste.
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| The filling |
Spread salad on bread. Cut off crusts and cut into triangles, squares or rectangles.
