Serves: 4

Crispy Chick Peas:

  • 1 can chickpeas, drained, rinsed and thoroughly dried
  • 1½ tbsp. olive, avocado, or grape seed oil
  • 1½ tbsp. cumin
  • 1 tbsp. garlic powder
  • 1 tbsp. paprika
  • 1½ tsp. ginger
  • 1 tsp. coriander
  • 1 tsp. cardamom
  • ½ tsp. salt

Directions

  1. Pre-heat oven to 375 ̊ F or 190 ̊ C.
  2. In a large mixing bowl, toss drained chick-peas with oil and seasonings.
  3. Spread seasoned chick-peas on baking sheet and drizzle with oil.
  4. Bake for 20 minutes or until chick-peas are golden-brown.

Salad:

  • 1 large or 2 small avocados, mashed
  • ½ cup celery, finely chopped
  • ½ cup dill pickle, finely chopped
  • ½ cup red onion, finely chopped
  • 2 tsp. lemon or lime juice
  • 1 tsp. salt
  • ½ tsp. pepper

Directions

Rough-mash the crispy chick-peas using a potato masher or the back of a fork. Add mashed avocado(s), celery, dill pickle, red onion, lemon (or lime) juice, salt and pepper. Mix well. Taste and adjust as necessary. Store in covered container for up to two days.

Sandwich and Toppings:

  • Multi-grain bread
  • Spinach
  • Tomatoes, thinly sliced
  • Carrots, shredded

Toast bread. Layer spinach, spicy chick-pea and avocado salad, tomatoes, and carrots.