Ahh..Summer, the perfect time for swimming, camp fires, long walks and delicious food. Looking for the perfect summer lunch? Try my Open-Faced Avocado Chickpea Sandwich. I love avocado and chickpeas so I thought why not combine them in a beautiful sandwich rather than my typical salad. It turned out super delicious, packed with protein and the perfect meal for vegetarians!
- 1 piece of thick cut whole wheat bread or crustini (I used vitality country harvest, 90cals/slice)
- 1/5 of a large avocado
- 1/4 cup of rinsed and drained chickpeas
- 1/2 tbsp green onion finely chopped
- 1/2 tbsp finely chopped red onion
- 3-4 chopped cherry tomatoes or 1 slice of tomato chopped
- juice from 1 small wedge of lime (to taste!)
- salt/pepper(to taste)
- a few leaves of fresh spinach
- 1 sliced hardboiled egg
- 1/4 tsp paprika
- 1/8 tsp cayenne pepper
- 1/4 tsp chili pepper flakes
- salt/pepper (to taste)
Directions: In a small bowl, mash together the avocado and chickpeas.(optional-I left out a few chickpeas to add back in later for extra texture). Once combined add in the other salad ingredients and finish-off with salt/pepper & lime until it’s seasoned to your liking. Next either toast your bread or leave it as is. Spread the salad mixture on top of the bread then place spinach leaves on top and your egg layer on top of that sprinkled with spices & additional salt/pepper. Now grab a fork and knife or use your hands and dig in! Enjoy!
Nutrition Facts(using vitality bread): 29o calories, 35g carbs, 12g fat, 16g protein, 9g fibre
P.S, My perfect side to this sandwich is a serving of large frozen shrimp thawed and deveined with cocktail sauce…amazing!
I decided to create this recipe after trying a really good key lime pie yogurt on vacation. You can’t get it where I live so I thought why not attempt to make my own? It turned out really good! I also wanted to create this healthy alternative since I know one of my best friend’s absolute favourite desserts is key lime pie ;). This may not be 100% the same but it definitely tastes pretty dang good for being healthy. Not to mention it’s super high in protein. Don’t believe me? Just give it a whirl.
-1 tbsp low-fat cream cheese
-1/2 cup greek yogurt
-1/4 tsp vanilla extract
-2-3 drops stevia sweetener (or another sweetener to taste, I would guess about 1 tsp of granular sweetener)
-1/2-1 tsp lime juice (depending on how strong you want it)
-1/4 tsp lime zest
-1 tsp honey graham cracker crumbs/crust
Directions: Stir or beat together cream cheese and yogurt until well combined. Mix in the stevia and vanilla then add the lime juice to taste. Top with freshly grated lime zest and graham cracker crumbs. Enjoy!
Nutrition Facts: 110cals, 3g fat, 6g carbs, 13g protein
I have recently gotten a little bored of eating a romaine lettuce salad everyday for lunch. Not to say that I don’t love my giant salads! But I needed a change. So instead I came up with another salad! Apparently I suck at new ideas..But this salad is completely different and is 100% AH-mazing. So if you aren’t a salad eater, trust me on this one. You’ll like it. Filled with black beans, corn, avocado and more, this high protein lunch will keep you full for hours. Take me to the recipe!
This salad is such a wonderful light and filling but not stuffing dinner. I loved how it had no mayo so it lets the other flavours really shine! Perfect for a summer picnic :).
-20-30 large shrimp frozen, thawed under cold running water & chopped (pre-cooked kind, but you could cook/peel/devein your own if you’d like, just let them chill for a bit afterwards.)
-1 ripe avocado cut in chunks
-2 tbsp chopped red onion
-1-2 cups romaine lettuce chopped
-1/2 a large tomato or 1 small, chopped
-1/8 tsp garlic powder
-1/8 tsp onion powder
-1/4-1/2 tsp dried basil
-1/4-1/2 tsp dried oregano
-1/4 tsp red pepper flakes or to taste
-salt/pepper to taste
-1 tbsp chopped pecans
-2 tsp olive oil
-juice of one lime
optional:-chopped cucumber, pinch of coriander
Directions: Combine the olive oil and lime juice in a bowl along with some salt/pepper and the red onion and allow to marinate for about 4-5 minutes. Then throw in the rest of your ingredients and add your spices/pecans & possibly additional salt/pepper. Toss to coat everything with dressing. Chill in the fridge for a few hours or serve immediately! Enjoy! 🙂