One goal I have for 2015 is to continue to find easy yet healthy meals that fit into my fast-paced lifestyle. Sandwiches are often a great go-to for lunch, but I don't care for deli meat and PBJ gets old after a while. This Chickpea-Avocado Sandwich is a great source of protein, fiber, healthy fats... and of course, flavor! Banish brown bag boredom and add a little variety into your usual lunch with this recipe:
Once you find success in the small things, you are encouraged to continue the habit of working towards a healthier lifestyle. Baby steps, small bites-- it's all the same!
1 (15oz) can chickpeas (rinsed, drained)
1 whole avocado
1 tbsp olive oil
Salt, pepper, Italian seasoning, to taste
Place chickpeas and olive oil in a food processor and process until coarse. Do not puree! Remove from your food processor and place in a bowl. Alternatively, if you do not own a food processor, you can use a fork to smash your chickpeas (a little more challenging).
Combine chickpeas mixture with avocado and mix together / mash with a fork. Juice lemon into the same bowl and add your spices. Continue to mix to desired consistency and until flavors have combined.
I enjoy pairing this with some toasted ezekiel bread and fresh spinach as a sandwich, or for a lighter fair, serve over a bed of spinach greens as a salad.
< Click to download recipe card here >
Be sure to check back Wednesday for a special *guest post* as my friend and fellow RD colleague Crystal Witte offers her expertise and insight on Intuitive Eating! I am excited to share!
For more St. Patty's Day menu inspiration, check out the following posts:
Kristen Chang is Registered Dietitian Nutritionist (RDN), Certified Specialist in Sports Dietetics (CSSD) and triathlete residing in southwest Virginia with her husband and dogs. Follow along as she shares favorite fueling recipes, general wellness and sport nutrition tips and stories from her athletic endeavors.
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