Bean and avocado sammie
While craving chicken salad, I opted for a vegan version made with cannelinni beans, celery, onion and spices with avocado and lemon juice instead of mayo. It was great served with a spicy tomato soup!
Print Recipe
Ingredients
- 8 Slices Sourdough bread Bread of choice
- 1 11 oz Can on cannelinni beans save juice
- 1/3 Cup Chopped sweet onion
- 1/3 Cup Chopped celery
- 1/3 Cup Chopped walnuts
- 1/2 Cup Sliced seedless grapes Any color
- 1 Avocado
- 1/2 TSP Paprika
- 1/4 TSP garlic powder
- 1/8 TSP Himalyan salt to taste
- 1 TBSP Lemon Juice
- 1 TBSP Chopped parsley Optional
Instructions
- Toast you bread to your preference settings.
- Drain beans reserving liquid. Rinse beans and let them dry a few minutes from excess water.
- Chop onion, celery, walnuts and parsley and set aside.
- Slice the grapes into thin slices, about 4 per grape.
- Mash avocado and seasonings together along with the lemon juice.
- Add the chopped vegetables to the avocado "may', then gently fold in the beans to prevent mashing them.
- spoon salad mixture onto your toast. Top with lettuce, tomato or anything you would usually put on a chicken salad. Enjoy.
- Look for my spicy tomato soup recipe.
Notes
This is a Snap Pea Sheep recipe
Neiman Marcus used to have a delicious chicken salad. My town on McKinney recently opened a place called Chicken Salad chicks and I regret that I cannot try it. Chicken salad was one of my favorite salad sandwiches.
This is pretty satisfying! It can be made with garbanzo beans as well but I prefer the meatier cannellini beans. The protein content is higher as well. The walnuts add a little crunch and the grapes add an unexpected sweetness.
Personally I just barely toast my bread so it is still crispy but tender.
You can try this with smoked paprika for a different spin.
Blend your avocado mixture and include a handful of basil for another rendition.
Dried cranberries make a good sub for the grapes as well. 
