Smashed Chickpea Avocado Dill Pickle Sandwiches Recipe
This Smashed Chickpea Avocado Dill Pickle Sandwich is a creamy, zesty, and nutritious vegetarian sandwich perfect for a quick lunch or light dinner. Combining the heartiness of chickpeas with the creaminess of ripe avocado, the tang of dill pickles, and fresh herbs, this sandwich offers a refreshing flavor profile and satisfying texture that’s both wholesome and delicious.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 2 sandwiches 1x
- Category: Sandwich
- Method: Mashing and Mixing
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Main Ingredients
- 1 ½ cups cooked chickpeas (or 1 14-oz can, drained and rinsed)
- 1 ripe avocado, pitted
- 3 tablespoons freshly squeezed lemon juice
- 1 large garlic clove, minced
- 1 celery rib, diced
- ¼ cup finely chopped pickles
- ¼ cup finely chopped dill, or to taste
- 2 green onions, finely chopped
- Pinch each fine sea salt and freshly ground black pepper
For Serving
- Bread slices (2 per sandwich, your choice)
- Lettuce leaves (optional, for topping)
Instructions
- Mash Chickpeas: Begin by mashing the cooked chickpeas with a potato masher or the back of a fork in a mixing bowl until mostly broken up. It’s okay to leave some chickpeas whole for texture.
- Add Avocado: Mash the ripe avocado into the chickpeas until the mixture becomes creamy and well combined.
- Mix Flavorings: Stir in the freshly squeezed lemon juice, minced garlic, diced celery, finely chopped pickles, chopped dill, green onions, and a pinch of sea salt and black pepper. Mix thoroughly to combine all ingredients evenly.
- Taste and Adjust: Taste your smashed chickpea avocado salad and adjust the seasonings as needed. Add more lemon juice or salt to suit your preference.
- Assemble Sandwich: Divide the chickpea-avocado mixture between slices of bread. Add a fresh lettuce leaf on top if desired, then cover with a second bread slice.
- Serve: Serve the sandwiches immediately for best texture and freshness.
Notes
- You can use canned chickpeas for convenience; just be sure to drain and rinse them well.
- If you prefer a spicier kick, add a pinch of cayenne pepper or chopped jalapeño.
- For gluten-free options, substitute the bread with gluten-free slices or wraps.
- This sandwich is best eaten fresh but can be stored in the refrigerator wrapped for up to a day.
- Adding fresh herbs such as parsley or cilantro can add an additional flavor dimension.
Nutrition
- Serving Size: 1 sandwich
- Calories: 320
- Sugar: 3g
- Sodium: 370mg
- Fat: 17g
- Saturated Fat: 2.5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 10g
- Protein: 11g
- Cholesterol: 0mg
Keywords: vegan sandwich, chickpea avocado sandwich, vegetarian lunch, healthy sandwich recipe, dill pickle sandwich
