Buffalo Chickpea Melts with Avocado
Prep Time 25 minutes mins
Total Time 25 minutes mins
- 2 15 oz can chickpeas drained and rinsed
- 6 oz nonfat plain Greek yogurt
- 5-6 tablespoons hot sauce
- ¼ teaspoon garlic powder
- 1 tablespoon apple cider vinegar
- salt and pepper
- ¼ cup finely chopped celery
- ¼ cup finely chopped onion
- 6 slices of multigrain bread
- 2 avocado peeled, pitted, and sliced
- 1 large carrot Blade D, noodles trimmed
- 6 slices of provolone cheese
- alfafa sprouts to garnish
Set the oven to broil.
Place the chickpeas into a medium bowl and smash with a fork or potato masher until chunky smooth. Set aside.
In a medium bowl, add the yogurt, hot sauce, garlic powder, apple cider vinegar, and season with salt and pepper. Fold in the chickpeas, celery, and onion, and stir until combined.
On a baking sheet, place two pieces of bread down. On each piece of toast, top with the chickpea mixture, then avocado, then carrots and then place the slice of cheese on top. Place in the oven and broil for 2 minutes or until the cheese melts. Once the cheese melts, garnish with sprouts and top with the other bread slices. You can also enjoy this sandwich open-faced, eaten with a knife and fork.