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.
Spread salad on bread and top with your favorite sandwich toppings. I like to add fresh spinach leaves. Or you can stuff the spread into an endive or other lettuce leaf and serve for a beautiful and delicious appetizer! Note: This salad also makes a great dip. Serve with cut up veggies, crackers, or pita chips. Best eaten the day it is made because it will turn brown due to the avocado.
This recipe has many variations from some terrific chefs. The first time I ever saw it was from cookbook author, Collen Patrick-Goudreau.
Plant-Based Starter Kit
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