Description
These Smashed Chickpea Avocado Dill Pickle Sandwiches are a bright, creamy, crunchy lunch made with chickpeas, ripe avocado, dill, pickles, and lemon. They are a fresh alternative to mayo-based sandwich fillings and work beautifully for lunch, picnics, or meal prep.
Ingredients
Scale
- 1 1/2 cups cooked chickpeas, or 1 (14-ounce) can, drained and rinsed
- 1 ripe avocado, pitted
- 3 tablespoons freshly squeezed lemon juice
- 1 large garlic clove, minced
- 1 celery rib, finely diced
- 1/4 cup finely chopped pickles
- 1/4 cup finely chopped dill, or more to taste
- 2 green onions, finely chopped
- Pinch of fine sea salt
- Pinch of freshly ground black pepper
For serving
- Whole grain bread, pitas, bagels, or tortillas
- Lettuce or arugula
- Mustard
Instructions
- Place the chickpeas in a medium mixing bowl. Use a potato masher or the back of a sturdy fork to break them up. Aim for a mixture that is mostly smashed but still has some texture. A few intact chickpeas are completely fine and actually make the filling more interesting.
- Add the avocado to the bowl and mash it into the chickpeas. Continue mixing until the avocado coats the chickpeas and the mixture starts to look creamy and spreadable. You want a rustic salad texture, not a smooth purée.
- Stir in the lemon juice, minced garlic, diced celery, chopped pickles, dill, and green onions. Mix well so the flavors distribute evenly throughout the filling.
- Add the salt and pepper, then taste the mixture. Adjust it as needed. A little extra lemon can sharpen the flavor, more salt can make it pop, and another spoonful of dill can deepen the herbal notes. Keep tasting until it matches what you want.
- Assemble the sandwiches by spooning the chickpea-avocado mixture onto your bread, pita, bagel, or tortilla of choice. Add lettuce or arugula for crunch, and spread a little mustard on the bread if you like a sharper, tangier finish.
- Close the sandwich, slice it if desired, and serve right away. If you are packing it for later, keep the filling separate until just before eating so the bread stays fresh and sturdy.
Nutrition
- Serving Size: One quarter of recipe, not including bread
- Calories: 207
- Sugar: 4 g
- Sodium: 281.7 mg
- Fat: 7.3 g
- Saturated Fat: 1 g
- Carbohydrates: 31.7 g
- Fiber: 7.6 g
- Protein: 7.6 g
- Cholesterol: 0 mg