Smashed Chickpea / Avocado Salad Sandwich

Yield: Salad for 3-4 sandwiches
Prep Time: 10 minutes
Total Time: 10 minutes
This Smashed Chickpea & Avocado Salad Sandwich is a great quick and easy lunch option that is good for you too! The salad also makes a great dip!

Ingredients:
1 (15 ounce) can chickpeas or garbanzo beans (I use Bush's 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 (I use whole wheat bread)
Fresh spinach leaves or other sandwich toppings: lettuce, tomato slices, sprouts, etc.

Directions:
1. Rinse and drain the chickpeas. Place on a paper towel and remove the outer skins. You can leave them on, but I like to remove them.

2. In a medium bowl, using a fork or potato masher smash the chickpeas and avocado together. Add in cilantro, green onion, and lime juice. Season with salt and pepper, to taste.

3. Spread salad on bread and top with your favorite sandwich toppings. I like to add fresh spinach leaves.

Note: This salad also makes a great dip. Serve with cut up veggies, crackers, or pita chips. Also, this salad is best eaten the day it is made because it will turn brown due to the avocado.

This delicious recipe brought to you by Two Peas & Their Pod
http://www.twopeasandtheirpod.com/smashed-chickpea-avocado-salad-sandwich/

Brownies - Untried Recipe

Chocolate Brownies

1 Box Devil’s Food Chocolate Cake mix
1-15oz can 100% pumpkin
½ cup water

Mix the three ingredients together. Pour into a greased 9” X 13” pan. Bake at 350 degrees for 35 minutes.

Found this in a quilting blog post: http://backroads2ca.blogspot.com/2011/08/angie-steveson.html

Sounds like something to try out.

Sweetened Baked Tofu

Serve with brown rice and sauteed vegetables.  Makes about 4 to 6 servings.

Sweetened Baked Tofu
1 to 1.5 lb firm tofu, cut into 1 inch slabs
1/2 c French Salad Dressing (See recipe)
4 T apricot or peach jam (I bet orange marmalade would be good too!)
1/4 c finely chopped onion (you'll need more onion if making the French Salad dressing - see recipe)
1/2 c raisins (try golden raisins or dried cranberries or diced dried apricots, etc.)
optional - handful of sliced almonds, pinenuts, pecans (add at the very end)

Side Vegetables
Pick two vegetables, for example:  baby bok choy, string or snap peas - total about 2 to 4 cups. Rough cut or chop.  Change it up by having different vegetables the second time!
2 cloves garlic (chopped)
about 1 T soy sauce

Side Rice
About 4 cups of cooked brown rice.

1.  1 lb firm tofu, cut into 1 inch slabs. You need to use weight to squeeze out the water (this will also flatten the tofu a bit too).  I put on top of my flat colander then topped with a big frying pan filled with water for about 90 minutes.  You could put between anything flat with a weight on top, and tilt so the water drains off.

2.  Make cooking sauce - just combine the 1/2 c French salad dressing, 4 T jam, 1/4 c finely chopped onion and 1/2 c dried fruit in a little bowl.

3.  Turn oven on to 350 degrees.

4.  Lightly grease a small shallow baking dish (estimate so the tofu mostly ends up being in one layer).

5.  Cut the pressed tofu into 1-inch cubes and place in the baking dish.

6.  Pour the sauce over the tofu.

7.  Bake without a cover for about 45 minutes.

8. Heat the rice and saute the vegetables with chopped garlic and soy sauce.

9.  Move the tofu dish closer to top of the oven, turn the broiler on, and broil for another 3 or 4 minutes until crisp. Watch the food, do not let it burn!

Tastes good reheated the next day or so.

Made 2-14-21 too!  Put in my new 8x8 pan. Nutrition from My Fitness Pal.

Sweetened Bake Tofu, 1 serving(s)	198 Cal	12 Fat	13 Carbs	1 Fiber	6 Protein	4 Sugar
Jasmine Rice - Rice, 1 cup	160 Cal	1 Fat	36 Carbs	1 Fiber	3 Protein	0 Sugar

French Dressing Versions 1 & 2

Version 1

Combine these items at least 30 minutes ahead of when you need the dressing:
1 small chopped onion
2/3 c vegetable oil
1/2 c sugar
2 T ketchup
1.5 t Worcestershire sauce
1/5 t salt
1 t prepared mustard
1 t paprika
1/2 t garlic powder (or chopped garlic)
1/2 t celery salt

Put in frig after it's made.

Put the extra in the freezer to use later on salads.  I know It will not freeze so will be easy to scoop out what you need - then microwave or defrost before putting on the salad.

================

Version 2 - fewer ingredients and less oil too!

Combine these items at least 30 minutes ahead of when you need the dressing:

1/4 cup = 4 T white sugar
1/4 cup = 4 T ketchup
1/4 cup = 4 T vegetable oil
3 to 4 cloves garlic, minced
3 tablespoons (seasoned rice) vinegar
1 teaspoon celery seed
2 teaspoons minced chives

Put in frig after it's made.

Put the extra in the freezer to use later on salads.  I do not think it will freeze rock solid so will be easy to scoop out what you need - then microwave or defrost before putting on the salad.

Thanksgiving 2007

 Turkey

Dressing - one regular with dried cranberries and walnuts

Dressing - another with corn bread and sage sausage (Heidi's version)

String beans and mushroom soup casserole

Party Mashed potatoes (with cream cheese)

Waldorf Salad

Gravy

Cranberries

Crescent Rolls

Pumpkin and Pecan Pies

Wed nite

M and A came and we did pies

I made the salad and potatoes

Thurs AM

Father Joe's Thanksgiving Day 5K Run Walk 2007  Alex Michael K Bernie and June

around 5:00 dinner.  Mom, Alex, Bernie, Michael K and M

Games afterwards

Then Donn and Barb R came over and pies

Found note so recorded in this blog 6-22-2021

Chicken Cordon Bleu

From: https://www.bigoven.com/recipe/chicken-cordon-bleu/61042

Serves 2

2 Boneless chicken breasts  Note 1 2022: bought thinly sliced breast - made it very easy!

2 sl Swiss cheese
black pepper ; Freshly ground
Salt ; to taste
1 tb Peanut oil Note 1 2022 used olive oil
Fresh parsley ; minced
Garlic powder ; to taste
2 sl Ham
1/4 c Bread crumbs Note 1 2022: used panko instead adding seasoning

Note 1 2022: made a white sauce with better than bouillon mushroom/ham, mustard to top the chicken

INSTRUCTIONS

Place 1 slice of ham and 1 slice of cheese into each chicken breast. Sprinkle parsley, garlic powder, salt and pepper on chicken. Roll each chicken breast and secure it with toothpicks. Brush with oil and roll in bread crumbs. Bake in a shallow, greased pan. Cook at 350F for 35 minutes. Recipe by: VU Posted to T.nt (sdm-marked) - Prodigys Recipe Exchange Newsletter by vu-man@juno.com (V U Man) on Dec 12, 1997

Thanksgiving 1997

 Turkey

Gravy (canned)

Mama's Waldorf Salad

Mashed Potatoes with Cream Cheese

Old-fashioned Bread Dressing (Mama's)

Winter White Puree

Yams with Pecans

Cooked Green Vegetables - string beans with sliced almonds

Raw Relish Tray

Mama's Corn Casserole

Jelly Cranberry Sauce (canned)

Whole Cranberry Sauce (canned)

Mama's Jello (cherry with lots of fruit and walnuts)

Pecan Pie

Pumpkin Pie

Mince Pie

Fresh Whipped Cream

Coff/Milk/Wine

Mom and Dad, Marianne and Erin, B J A

Tues - made potatoes, puree, corn casserole, jello and cut up vegetables

Wed - made pies, dressing and yams

Thurs - turkey, green veg, waldorf salad