Description
Fresh, tangy, and creamy — this plant-forward sandwich swaps mayo for avocado and eggs for chickpeas, giving you a flavorful, nutritious filling that’s perfect for a quick lunch or a picnic basket.
Ingredients
Scale
- 1½ cups cooked chickpeas (or one 14-oz can, drained and rinsed)
- 1 ripe avocado, halved and pitted
- 3 tbsp freshly squeezed lemon juice
- 1 large garlic clove, finely minced
- 1 stalk celery, diced small
- ¼ cup pickles, finely chopped
- ¼ cup fresh dill, chopped (or adjust to taste)
- 2 green onions, thinly sliced
- A pinch each of sea salt and freshly cracked black pepper
For serving:
- Whole-grain bread, pita pockets, bagels, or tortillas; plus lettuce or arugula and a smear of mustard, if you like.
Instructions
- Dump the drained chickpeas into a bowl and press down with a potato masher or the back of a fork until most are broken up but a few stay whole — you want some texture, not a puree.
- Add the avocado and mash it together with the chickpeas until the mixture is spreadable and creamy.
- Stir in the lemon juice, minced garlic, sliced green onions, diced celery, chopped pickles, dill, salt, and pepper. Taste and tweak: more lemon for brightness, more pickle for tang.
- Spread the mixture onto your bread of choice, layer with a lettuce leaf or arugula, add the top slice, slice in half, and enjoy.
Bold tip: leaving a few intact chickpeas gives each bite a pleasing bite — don’t overwork the mash.
Notes
- Serving ideas & swaps
- Make it on toasted sourdough for extra crunch.
- Fold the filling into a tortilla, add cheese, and crisp it in a skillet for a quick quesadilla-style lunch.
- Spoon onto crackers or cucumber rounds for a snackable Lanche Da Tarde.
- Want a creamier spread? Stir in a tablespoon of Greek yogurt or vegan mayo.
- Storage note
- Keep leftovers in an airtight container in the fridge for up to 24 hours. The filling will darken slightly from the avocado but will still taste great. To slow browning, press plastic wrap onto the surface before sealing.
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