The other day at work one of my coworkers came in with this sandwich for lunch and it looked so good! I asked her for the recipe and I am so excited to share because it was so good and easy to make. What also has me so pumped about this recipe is it’s high in protein, fiber, and healthy monounsaturated fats and low in carbohydrates. It’s also inexpensive, gluten free, dairy free, vegetarian, and vegan.
Ingredients were cheap and simple; avocado, olive oil, garlic powder or onion powder, garbanzo beans/chickpeas, lemon, carrots, peppers, cucumbers, collard greens, salt.
First thing I did was drain the beans and then put them in a bowl with the avocado, a drizzle of olive oil, a pinch of salt, and a good squeeze of half of a lemon. By draining any canned bean you can remove 40-60% of the salt content so that’s always my go to. You also might be wondering why I added salt back. Well most of the sodium in our diet is from processing, not adding it to your foods. I like to add a pinch just for flavor. My pinch of salt cost me about 29 mg out of the recommended daily allowance of 2400 mg in contrast to the can had about 350mg of sodium.
The mashing part was next. I do not have a food processor or mashing tool so this part took me a painstaking 15 minutes of frustration with a fork but alas it can be done! Then I chopped up some veggies and threw them in. I only added a couple of veggies but you could definitely mix it up!
Then I had to figure out how to make the wrap with the collard greens. Honestly, I just googled it and there were a million videos. I ended up just cutting the hard part of the stem out making an upside down V, plop some of the mixture in, and then folded into the middle like a triangle. After that I rolled the green to the left from the opposite direction you folded. Worked like a charm and easy but it took me a couple tries.
The end result was delicious and I had two sandwiches leftover for lunch this week. Score! I could also see this doubling for the future as a great appetizer for get togethers! I love, love, love this recipe and I hope you like it too.