Vegan Smashed White Bean and Avocado Sandwich (Gluten-free)

This one has been all over Pinterest. I wonder how many people who pinned it have actually tried making it. Turns out, the recipe is from RealSimple.com.

As you would expect, it is easy and uncomplicated. In my opinion, it needed a little more salt and maybe a little cayenne pepper for kick.

The lemon juice and chopped garlic noted as optional in the original recipe are a must. Otherwise, it’s a little bland. I used shallots instead of onion, added tomato and served it on whole wheat sandwich thins. Overall, this is a pretty tasty (and very healthy) sandwich!

Serves 4

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Vegan Smashed White Bean and Avocado Sandwich (Gluten-free)

STEP 1
In a medium bowl, combine the following:

• 2 15-ounce cans white beans, rinsed and drained*
• 2 Tbsp. extra-virgin olive oil
• 1 tsp. sea salt
• ¼ tsp. black pepper
• ¼ tsp. cayenne pepper
• 1 small red onion (or 2 small shallots), chopped
• 1 small clove garlic, finely chopped or minced
• juice from half of one lemon 

Roughly mash the mixture with a potato masher.

Notes

I used one can of garbanzo beans and one can of great northern beans.

STEP 2
Prepare sandwich toppings:

• 1 cucumber, thinly sliced (peeled, if desired)
• 1 4- to 5-ounce container sprouts (such as alfalfa, radish, broccoli, or a combination)
• 2 avocados, pitted and thinly sliced
• 1 large tomato, sliced*

Notes

Use what you have on hand – cherry tomatoes can be quartered or halved if you’re making a wrap instead of a sandwich. 

STEP 3
Layer bean mixture and sandwich toppings between 2 slices (8 total) of bread (or sandwich thins).*

Notes

I toasted my sandwich thins for extra sturdiness and texture. You can also use wraps instead of bread (as shown above).

STEP 4
Dig in!