1 (15 oz) can (425 g) chick peas, drained and rinsed
1 large, ripe avocado
2 tablespoons (10 ml) lime juice
3 tablespoon (45ml) red onion, minced
1/2 teaspoon salt
1/4 teaspoon ground pepper
1 cup (250ml) of sprouts
1/2 cup (120ml) carrot, grated
In a large bowl add chick peas, flesh from the whole avocado and the lime juice and mash with a potato masher or fork until most of the chickpeas are broken down and mixture is uniform and creamy (having some remaining whole chick peas is fine).
Add red onion and season with salt and pepper, stir to combine.
On a serving plate, top 1 slice of bread with some of the avocado mixture. Cover with the grated carrots and top with sprouts.
Top each sandwich with remaining bread and enjoy this refreshing and healthy lunch!