Cheesy Open-Faced Avocado Chickpea Sandwiches

Cheesy Open-faced Avocado Chickpea Sandwiches 

(A Little Bit Crunchy A Little Bit Rock and Roll)


2 cups finely chopped spinach that has been washed and dried

1 roasted red pepper, diced (see below)*

8 ounces freshly grated cheese (I used half pepper jack and half cheddar)

1 ripe avocado

2 green onions, diced

1 loaf whole wheat french bread

1 (14.5 ounce) can chick peas, drained and rinsed well (or dried beans cooked, which is what I prefer)

1/4 teaspoon garlic powder

salt and pepper to taste


1. Preheat an outdoor grill to medium heat or an oven to 350 degrees F. 

2. Slice the french bread length wise and set aside.

3. Mash the chick peas along with the avocado with a potato masher until you have a chunky/smooth consistency. Season with the garlic powder and a pinch of salt and pepper to taste.

4. Add the diced *roasted red pepper, green onions, chopped spinach, and grated cheese. Stir until combined.

5. Divide the mixture between the cut bread length and cook until the outside of the bread is crispy and the mixture is warm and the cheese is melted. 

6. Slice and enjoy! 

*To roast a red pepper: Place the pepper in a hot oven on a sheet pan until all the sides are black and charred. Or, place the pepper directly on the flame of a gas stovetop. Rotate until all the sides are charred. Place the pepper in a brown paper bag for 10 minutes to all it to steam. Remove the black charred skin. Do NOT rinse the pepper under water- this removes flavor.