Chickpea + Avocado Sandwich

The weather in Philadelphia has been deceivingly sunny, and I have been longing for refreshing summer foods like avocados and watermelon. Unfortunately, there is still a slight chill in the air that makes me want to cozy-up with hot chocolate and soup. Since Philly is in between seasons, today I paired roasted red pepper tomato soup with a light and tasty chickpea and avocado sandwich. 

WHAT YOU NEED & WHAT TO DO:

• 1 large, ripe avocado
• 1 can organic chickpeas
• multigrain bread (I recently discovered and fell in love with Trader Joe's Multigrain Rustico Bread)
• lemon juice, freshly squeezed 
• 1 tsp dill weed
• handful of fresh spinach (or a fresh tomato, sliced)

Soak chickpea in hot water to remove shells. Scoop avocado into a medium size bowl. Add chickpeas, squeezed lemon juice, and dill. Mash ingredients well with a fork. Optional: toast bread. I prefer to toast my bread when I make this sandwich. Scoop chickpea and avocado mixture onto bread and layer with fresh spinach leafs or sliced beefsteak tomato. The more veggies, the better! Serve with soup and enjoy!

The ingredients listed above are enough to make 2-3 sandwiches. :)