Phenomenal Phoods

Buffalo Chickpea Melts

Ingredients:

• 1 15 oz can chickpeas, rained and rinsed
• 1/2 cup buffalo sauce (I like Frank's buffalo sauce)
• 1 clove garlic (minced)
• 1 large Dill pickle (sliced (2-3 slices per melt))
• 1 large tomato (sliced (2 slices per melt))
• 2 avocados (sliced (1/2 avocado per melt))
• 8 slices Monterrey Jack cheese or other white cheese (2 slices per melt)
• 4 slices of sourdough bread (toasted)
• Sliced green onions for garnish

Instructions:

1. Set oven to broil.
2. Heat a medium pan over medium-high heat.
3. Add the chickpeas, buffalo sauce and garlic. Stir to combine and cook for 5 minutes and remove from the heat.
4. Place toasted bread on a sheet pan.
5. Divide the buffalo chickpeas into 4 equal portions and spoon onto the toasted slices of bread.
6. Layer on the pickle, tomato and avocado (or leave off to add after broiling if you don't like warm veggies).
7. Cover with slices of cheese and place under the broiler until the cheese is melted and starting to bubble, about 5 minutes. Start checking at 3 minutes though - everyone's oven is different.
8. Sprinkle with green onions and serve!