1.5 cup chickpeas
1 ripe avocado
2 tablespoon fresh lemon juice (about ½ lemon)
2 tablespoons finely diced red onion
1 clove garlic, minced
¼ teaspoon salt (adds ~600 mg sodium for entire recipe)
Pinch of black pepper
Pinch of dill, optional
4 slices of good quality multi-grain bread
Place chickpeas in a large bowl and mash with a potato masher or back of fork until desired consistency.
Cut avocado in half lengthwise. Remove pit and scoop out avocado flesh and place in bowl with chickpeas.
Add lemon juice and mash avocado with chickpeas until avocado is creamy and combined.
Stir in onion and garlic.
Season with salt and pepper to taste.
Add dill if desired.
To serve, spread half the mixture on a slice of bread. Top with alfalfa sprouts and a slice of bread.