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Chickpea, Avocado, and Aged Gouda Sandwich

(recipe, Marisa Robertson-Textor)

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This recipe serves two people as a main dish or four as an appetizer.


  1. 1 baguette
  2. Olive oil
  3. 1 garlic clove
  4. 1 bottle or can (14 to 15 ounces) chickpeas, preferably a Spanish import such as El Navarrico
  5. Fresh herbs
  6. Sea salt
  7. Black pepper
  8. Lemon juice
  9. 1 avocado
  10. Aged Gouda


  1. Cut two six-inch segments of baguette, slice each segment in half lengthwise, and toast. Drizzle each piece of toast lightly with olive oil. Peel and halve the garlic clove, then rub each half over two pieces of toast. Discard the clove or save for another use.
  2. If using El Navarrico chickpeas, do not drain; simply scoop the chickpeas out of the jar and mash very gently with a spoon. If using canned chickpeas, drain and mash thoroughly with a fork. Add a light handful of torn fresh herbs (basil, oregano, thyme, rosemary, mint, cilantro, parsley — whatever you have on hand). Add sea salt, freshly ground black pepper, and lemon juice to taste. (You’ll need more sea salt than you think.)
  3. Spread one quarter of the chickpea mash atop each toast. Slice the avocado in half and remove the pit; peel and thinly slice each avocado half lengthwise. Cover each toast with overlapping avocado slices. Slice aged Gouda into matchsticks, scrape into curls, or simply crumble atop each sandwich. Add more salt, pepper, and lemon juice to taste.