The Avocado Veggie Sandwich is the ultimate vegetable sandwich, piled high with smashed avocado and chickpeas, tomato, cucumber, carrots, artichokes, and feta cheese!
marinated quartered artichoke heartschopped, for serving (see notes)
quick pickled onions
alfalfa sproutsfor serving
feta cheesefor serving
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Instructions
Make the Quick Pickled Red Onion
In a small glass bowl, stir together the vinegar, water, sguar, and salt until the sugar and salt have dissolved.
Stir in the sliced onion, and let it sit at room temperature for at least 30 minutes, but preferably for 1 hour.
Serve immediately or keep refrigerated for future use. The onions will keep for up to 2 weeks.
Make the Avocado-Chickpea Smash
Lightly scoop the avocado into a bowl and gently mash it with a fork, leaving it chunky. Stir in the chickpeas, kosher salt, pepper, and red pepper flakes, and give the beans a mash with your fork.
Make the Avocado Veggie Sandwich
Spread a generous layer of avocado mash on a slice of bread and a layer of hummus on another. Very lightly drizzle the avocado mash with olive oil.
Top the avocado mash with a slice of tomato, sliced cucumber, shredded carrots, marinated artichoke hearts, quick pickled onions, alfalfa sprouts and a sprinkling of feta cheese. Top with the hummus-spread slice of bread.
I love the flavor, but marinated artichoke hearts can make this sandwich a little more challenging to eat. Consider chopping the artichoke hearts before adding to the sandwich. If you choose to omit them, that is fine, too!