| 16 | 15 | 689 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 0 min | 4 |
| 2 can (15oz) | Chickpeas, canned, drained (for salad) |
| 1 tsp | Lemon peel (zest) (for salad) |
| 1 avocado(s) | Avocado (peeled, de-seeded, for salad) |
| 1/2 cup | Cottage cheese (1% M.F.) (for salad) |
| 1 whole lemon(s) | Lemon juice (for salad) |
| 1 medium | Carrots (chopped, for salad) |
| 1/2 small | White onion (chopped, for salad) |
| 1 cup | Red cabbage (sliced, for slaw) |
| 1 medium | Apple, red delicious (grated, for slaw) |
| 1/4 cup | Vegetable oil (for slaw) |
| 1 tbsp | Red wine vinegar (for slaw) |
| 1 tbsp | Dijon mustard (for slaw) |
| 1 tbsp | Honey (for slaw) |
| 1 pinch | Salt and pepper (for slaw) |
| 8 slice | Whole wheat bread |
| 1 cup | Spinach (divided for topping) |
In a food processor, combine the chickpeas and lemon zest. Process until mostly smooth, with small chunks.
In a separate bowl, mash the avocado with a fork. Add the cottage cheese and lemon juice, and stir until combined.
Add the carrots, onions, salt and chickpeas to the bowl with the avocado mixture and stir.
In a separate bowl, combine the cabbage and grated red apple. In a small bowl make the dressing by whisking together the oil, vinegar, mustard, and honey. Pour the dressing over the slaw.
Toast the bread, and then assemble the sandwich. On the bread, layer the spinach or lettuce, chickpea salad and slaw.
| Fruit | 0.3 |
| Grain | 1.6 |
| Meat Alternative | 1.2 |
| Milk Alternative | 0.1 |
| Vegetables | 3.2 |
