Smashed Chickpea Avocado Arepa — High-Protein Vegan Lunch
Smashed chickpeas and avocado are the protein-rich portable pair you didn't know you needed. On a warm arepa, this is the plant-based on-the-go lunch that's filling, fresh, and travels well — no meat, no mess, maximum flavor.
Ingredients
- 2 Zavor & Co gluten-free arepas
- ½ cup canned chickpeas, drained and rinsed
- 1 ripe avocado
- 1 tbsp lemon juice
- Salt, pepper, and a pinch of cumin
How to Make It
- Mash chickpeas and avocado together with lemon juice, salt, and cumin until rough and spreadable.
- Warm arepas in toaster or dry skillet 1–2 minutes.
- Spread chickpea avocado mixture generously over each arepa.
- Season with black pepper.
- Eat open-face or press two together as a sandwich. Wrap in parchment.
Why It Works
Chickpeas add staying power that plain avocado alone doesn't have — you won't be hungry again in an hour. The lemon keeps the avocado from browning, making this a prep-ahead option that holds well for a few hours. Completely gluten-free and plant-based.
