I am always looking for great summer recipes. I get into a cooking rut every summer around this time – when the temperature reaches 90 degrees for days, the lake calls louder than the oven. This year in addition to cold salads, I’ve been on the lookout for simple sandwiches. This one is fantastic: no cooking (grilling optional), and it’s healthy, filling, and flavorful.

Adapted from here.

Smashed Chick Pea & Avocado Salad

1 can or 1-1/2 cups cooked chick peas
1 ripe avocado
1/4 cup (or so) chopped green onion
Small handful of cilantro
Squeeze of fresh lime juice from 1/2 lime
Salt & pepper to taste
Broccoli, bean, or alfalfa sprouts
Unsliced fresh bread or baguette

Serves 3-4 as a main dish

Slice your bread or baguette into think 1″ slices. I would recommend drizzling them with olive oil and toasting them on the grill until the edges are golden brown.

Peel and prepare the avocado by slicing into approx. 1″ cubes. Add the avocado, chick peas, green pepper, cilantro in a food processor or large bowl. If you’re using the food processor, pulse for a few seconds only- it’s best with large chunks, not puréed. If you prefer the manual method, mash all ingredients listed together with a fork or potato masher until combined. Add a squeeze of line juice and season with salt & pepper.

Spread a whole bunch onto your grilled bread, top with sprouts (spinach or arugula would be nice here too) and enjoy!