White Bean and Avocado Sandwich
Hubby and I have been LOVING our CSA. It’s so fun each week to see what we’re going to get in our box. We’re still getting a lot of greens and HUGE heads of lettuce. As you can imagine, we’ve been eating a lot of salads, lettuce wraps, and these sandwiches.
It’s no surprise that we’ve both been enjoying this sandwich. Not only does it highlight some delicious fresh lettuce, but it also has avocado and sprouts. Probably two of my favorite sandwich toppings. Throw in some white bean puree and you’ve got yourself a delightful little sandwich!
You can customize this sandwich based on what you have on hand and what you prefer. Definitely follow Bridget’s suggestion to over-season the beans since they’re the only seasoning in the entire sandwich.
One Year Ago: Homemade Coleslaw and Chicken with Artichokes and Mushrooms in Wine Sauce
Two Years Ago: Chocolate Chip Cookie Bars
Three Years Ago: Inside Out Stuffed Peppers
![](http://www.beantownbaker.com/wp-content/uploads/2011/06/white-bean-and-avocado-sandwich1-170x170.jpg)
White Bean and Avocado Sandwich
Yield: Serves 4
Ingredients:
1 (15-ounce) can white beans, drained and rinsed
1 lemon
salt and pepper
8 slices hearty whole-grain sandwich bread, toasted
1 avocado, quartered, peeled, and sliced thin
a few leaves of leaf lettuce, torn into sandwich-sized pieces
alfalfa sprouts
Directions:
In a food processor, puree the beans until theyโre completely smooth. Season with lemon juice, salt and pepper to taste.
Thickly spread one side of each piece of bread with the bean mixture. Top four of the bread slices with slices of avocado and plenty of lettuce. Press some sprouts into the bean mixture on the other four slices of bread. Place the sprout-bread, sprout side down on the other piece of bread, slice the sandwich in half and enjoy.
Recipe from The Way the Cookie Crumbles
I was also totally inspired by the same blog post and made them with a spicy kick! These are totally addictive!
Noms! I love to roast chickpeas with Asparagus in the spring. It’s one of my favorite quick meals, but I still havent cooked them crispy for snacking yet…. You are now person number 5 (or more I lost count) to post these so I think they are in odred very soon!
looks good! I saw a recipe from the whole living magazine last week that I was going to try too.
Okay, that is seriously spooky. I was *just* about to go look for a recipe for these (I bought a can of chickpeas a few weeks ago to make some) and up popped your blog in my google reader. Woo!
Mmm, so glad everyone is loving these. And now I know what to make for my friend’s superbowl party! Thanks for the reminder!
I love that you use canned chickpeas for this! When I saw the title I thought “mmm, tasty, but you probably have to do dried chickpeas and blah blah blah”. But you don’t! And it’s a perfect quick use for the extra cans I have in the pantry so that I don’t have to keep making hummus. ๐
I’ve already put some of your Super Bowl recipes on my menu for Sunday, including the mini ham & cheese sandwiches. We live in Pittsburgh and are huge Steelers fans, so we’re REALLY EXCITED!!!
Hope your Superbowl menu turns out great. Although I have to admit, I’ll be rooting against your team!
love the smoked paprika ๐
I have yet to try these and really just need to jump in and do it! Thanks for the reminder ๐
Have been meaning to make these! So yummy to snack on and crazy good for you. Need to make these soon..
Great snack. What if I am dried chickpeas not canned. Does it need to be soaked overnight?
Neev
How interesting! I love chickpeas and am going to make these this weekend! Thanks!
Neev – I’m really not sure how to do this with dried chickpeas. I’ve only used canned. I would assume you would want to soak them overnight first.
Okay, that is seriously spooky. I was *just* about to go look for a recipe for these (I bought a can of chickpeas a few weeks ago to make some) and up popped your blog in my google reader. Woo!