Description
These Smashed Chickpea Avocado Dill Pickle Sandwiches are a delicious and satisfying vegan lunch option. Packed with flavor and texture, this plant-based sandwich is easy to make and perfect for a quick meal.
Ingredients
Scale
Chickpea Avocado Filling:
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1 ripe avocado, peeled and pitted
- ¼ cup finely chopped dill pickles
- 2 tablespoons pickle juice
- 1 tablespoon fresh dill (or 1 teaspoon dried)
- 1 teaspoon Dijon mustard
- ¼ teaspoon garlic powder
- Salt and black pepper to taste
Additional:
- 4 slices whole grain or sourdough bread
- Optional toppings: lettuce, tomato slices, red onion, sprouts
Instructions
- Prepare Chickpea Avocado Filling: In a medium bowl, mash chickpeas and avocado together until mostly smooth. Add pickles, pickle juice, dill, Dijon mustard, garlic powder, salt, and pepper. Mix well.
- Assemble Sandwiches: Toast bread slices if desired. Spread chickpea-avocado mixture on two slices. Add optional toppings and cover with remaining bread slices.
- Serve: Slice sandwiches and enjoy immediately.
Notes
- For a lighter version, use half an avocado and add 1–2 tablespoons plain Greek yogurt.
- The filling can also be used in wraps or lettuce cups.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Lunch
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 360
- Sugar: 3g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 11g
- Cholesterol: 0mg
