Summer is the season of the sandwich!
It’s no secret that summer rank 3 (sometimes 4) out of 4 in my favorite seasons ranking. I cannot handle the mosquitoes, heat and humidity here in Georgia. While I can tan well thanks to my olive skin, I personally don’t love to sweat unless I am working out. Summer in Georgia means I am drenched in sweat by time I walk from the front door to the car. Ok I’m done complaing about summer now.. I’m ready for fall if you can’t tell.
Here’s what I LOVE about summer..
- Patriotic holidays
- Being tan
- Extra time with my daughter while school is out
- FRESH PRODUCE!
The selection of fresh fruit and vegetables at the farmers market and grocery stores is abundant! There are so many wonderful fruits and veggies in season during the summer and it makes a HUGE difference in meals and recipes.
My latest summer obsession is making veggie packed sandwiches for lunch. Specifically bagel sandwiches!
I’ve had this Avocado Chickpea Bagel Sandwich on repeat all summer long.
Between the sprouts and microgreens + fresh vegetables, it is packed with nutrients and helps fuel me for the remainder of the day.
For this specific recipe, I used two types of sprouts Mung Bean and Alfalfa. I don’t lOveEeEe the taste of Mung Bean Sprouts, but they hold so many great nutritional benefits. I knew I’d be able to mask the taste of them with the seasoning in the Avo-Chickpea Mash, so I made room for them in this sandwich. Plus, they add a great crunchy texture. Alfalfa sprouts are something I use often on salads, avocado toast, etc.
I used Gaby’s Everyday seasoning from Dalkin & Co to season the Avocado Chickpea Mash which is packed full of flavor and added a teeny, tiny kick. Also, a good bagel makes all the difference too. I found these bagels at The Fresh Market bakery and they were so fresh and delicious!
These are just my preferences, but the cool thing about sandwiches is they can be customized a trillion different ways! If you’re interested in this exact combo, here’s what I used:
Ingredients
- 1 everything bagel, sliced and toasted
- Broccoli Microgreens
- Alfalfa Sprouts
- Mung Bean Sprouts
- Sliced Cucumbers
- Sliced Tomatoes
- 1 small avocado
- 1/2 cup chickpeas, mashed
- 1 tsp Gaby's Everyday Seasoning from Dalkin & Co
Instructions
- Combine avocado, chickpeas and seasoning into bowl. Mix and mash until combined.
- Lather bottom half of toasted bagel, with avocado-chickpea mash, then layer vegetables on top.
- Add microgreens and sprouts. Then place top half of bagel on top.
