Garlicky guacamole and hearty chickpeas add character to this satisfying and healthy egg salad sandwich. If you're making it ahead of time, add a little more lemon juice to help keep the avocado green. Mayo adds a nice bit of tangy creaminess, but can be left out if you prefer.
1cupcanned chickpeasgarbanzo beans, drained (cooked dried chickpeas work too)
1medium avocadolarge diced
1tablespoonfresh lemon juice
1medium clove garlicvery finely diced or grated (about 1/2 teaspoon)