I’m probably an 11.
But alas, these days I am becoming more conscious with the amount of gluten I’m putting in my belly. As much joy as I get out of the pre-pizza bread basket and olive oil, my digestion slows to a snails pace and I often get tired, grouchy and bloated. You probably know what I mean.
That being said, all in moderation (as long as you aren’t actually allergic to the stuff), so when I do make a sandwich it has to be next-level magic between two slices.
We’re talking multiple layers, colours and enough protein and fiber to satisfy as a meal.
I have had great experiences with Silver Hills sprouted grain bread, and rarely get those sluggish episodes post-gluten after a breakfast or lunch involving their seedy slices. Buying or sprouting your own seeds and grains is your best bet for increasing their digestibility, mineral absorption and vitamin bioavailability. This means more nutrition for every bite!
This incredible sandwich is the perfect way to one-up your avocado toast standby with crispy garlic chickpeas and hemp seeds, adding over 20 grams of plant protein to your meal!
Can I also mention the bliss you will experience biting into a combination of buttery soft avocado and salty garlic peas. Its reminiscent of some sort of heavenly garlic bread 2.0.
- 2 slices of sprouted grain bread, toasted
- 1 large avocado
- 2 tablespoon hemp seed
- 1 clove garlic
- 1 scant teaspoon coconut oil
- 1 cup cooked chickpeas
- pink himalayan salt, herbamare
- freshly ground pepper
- Optional Toppings: marinated cabbage, picked onions, sauerkraut, micro greens
- Start by heating up a medium sized skillet with a scant teaspoon of coconut oil, and garlic. Cook for 2-3 minutes until garlic is soaking up the oil and smelling delicious.
- Add in your chickpeas and stir to coat. Cook for 5-6 minutes on medium high until chickpeas are hot, slightly crispy and light golden brown on the outside. Season well with salt and freshly cracked pepper. Squirt with a little lemon and set aside.
- Toast your pieces of bread until medium-done. You want them to be pretty brown and crunchy to hold up to all of the toppings.
- Slice an avocado in half and scoop each half onto a slice of bread. Using a spoon or knife, spread avocado on the toast. Season with a pinch of salt and spread again to incorporate fully.
- Sprinkle each half with 1 tablespoon of hemp seeds each, and as much chickpeas as you can fit on.
- Top as you wish with something crunchy and tart. I used sauerkraut!
- Enjoy immediately.