Avocado-Chickpea Sandwich

Ingredients:

• 1 avocado - pit removed and scooped from peel
• 2 scallions roughly chopped
• 1 large handful of fresh coriander (cilantro)
• 2 oz feta cheese
• 1 small lemon juiced - about 2 Tbs
• 15 oz can of chickpeas
• 1tsp cumin
• 2tsp curry powder (I used a bit more, because I like the curry flavor)
• Bread for sandwiches - I used toasted sprouted seed bread
• Fresh rocket [arugula] to add to the sandwich as topping.

Instructions

1. In a food processor, whirl together avocado, fresh coriander, feta and lemon. I like mine to be fairly chunky but you can process for a smoother blend if you want.
2. Add avocado mixture to a bowl.
3. Drain and rinse chickpeas. Smash chickpeas up so about half are smashed and half are whole.
4. Add smashed chickpeas to bowl with avocado mixture and add spices
5. Stir everything together.
6. Serve on bread - I used toasted sprouted seed bread and topped it with fresh rocket [arugula]
7. Enjoy!

Vegan Curried Chickpeas and Barley

Vegan Curried Barley, Chickpeas and Mushrooms

Makes 3 to 4 servings
Ingredients:

• 1 C uncooked barley
• 1 15oz can chickpeas (garbanzo beans)
•  4-5 small crimini mushrooms (use more if you like mushrooms)
• 2 Tbsp. extra virgin olive oil
• 1/4 C nutritional yeast flakes
• 1 lemon (juiced)
• 1/4 C water
• 2 cloves garlic, minced
• 2 tbsp. curry powder
• 1/4 tsp. paprika
• 1/8 tsp. cinnamon 
• 1/8 tsp. chilli powder (anything you like to add spice)
• 1-2 tbsp fresh coriander for garnish (cilantro)

Instructions:
1) Cook barley in water according to package instructions.
2) Combine rest of ingredients in a deep pan; saute together on medium high for about 5 minutes.
3) Pour chickpea and mushroom mixture over cooked barley, stir and serve.

*This is my version of Curried Barley Chickpea Salad from Fannetastic Food