Description
These Smashed Chickpea Avocado Dill Pickle Sandwiches are a delightful and flavorful plant-based lunch option. Creamy mashed chickpeas and avocado are paired with tangy dill pickles and fresh herbs, creating a satisfying sandwich filling that’s perfect for a quick and easy meal.
Ingredients
Scale
Chickpea Avocado Filling:
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1 ripe avocado, peeled and pitted
- 1/4 cup finely chopped dill pickles
- 1 tablespoon pickle juice
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped fresh dill (or 1 teaspoon dried)
- 1/4 teaspoon garlic powder
- Salt and black pepper, to taste
Additional:
- 4 slices of whole grain or sourdough bread
- Optional toppings: lettuce, tomato slices, red onion
Instructions
- Mash Chickpeas and Avocado: In a medium bowl, mash the chickpeas and avocado together until mostly smooth but still slightly chunky.
- Prepare Filling: Stir in the chopped dill pickles, pickle juice, lemon juice, dill, garlic powder, salt, and pepper. Mix until well combined and creamy. Adjust seasoning to taste.
- Assemble Sandwiches: Toast the bread slices if desired. Spread the chickpea avocado mixture onto two slices of bread. Add optional toppings like lettuce, tomato, or red onion. Top with remaining bread slices, slice in half, and serve immediately.
Notes
- For added texture, leave some chickpeas slightly whole.
- This filling can be made up to a day in advance and stored in the refrigerator.
- Try the filling in wraps, lettuce cups, or as a dip with crackers.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Lunch
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 390
- Sugar: 4g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 2.5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 10g
- Protein: 13g
- Cholesterol: 0mg
