Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 ripe avocado, mashed
- 1/4 cup dill pickles, finely chopped
- 2 tablespoons fresh dill, chopped (or 1 tablespoon dried dill)
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Bread of choice (e.g., whole grain, sourdough) for serving
- Optional: lettuce or spinach for added crunch
Instructions
- Step 1: In a medium bowl, add the drained and rinsed chickpeas. Using a fork or potato masher, mash the chickpeas until they are mostly broken down but still have some texture.
- Step 2: Add the mashed avocado to the bowl with the chickpeas and mix until well combined.
- Step 3: Stir in the finely chopped dill pickles, fresh dill, and lemon juice. Season with salt and pepper to taste. Mix thoroughly until all ingredients are evenly distributed.
- Step 4: If desired, toast your bread slices until golden brown for added crunch.
- Step 5: Assemble your sandwiches by spreading a generous amount of the smashed chickpea and avocado mixture onto one slice of bread. Top with lettuce or spinach if using, then place another slice of bread on top to complete the sandwich.
- Step 6: Cut the sandwich in half and serve immediately, or wrap it up for an on-the-go meal. Enjoy!
Notes
- For optimal freshness, store any leftover smashed chickpea and avocado mixture in an airtight container in the refrigerator for up to 2 days; just give it a good stir before using. If you want to enjoy your sandwich warm, reheat the assembled sandwich in a skillet over low heat for a few minutes on each side, just until the bread is crispy and the filling is warmed through. To elevate your sandwich experience, consider adding slices of tomato or cucumber for extra freshness and crunch alongside the lettuce or spinach. For a burst of flavor, experiment with different types of pickles or add a dash of hot sauce to the mixture for a spicy kick!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 320
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 2g
- Trans Fat: 0g
- Protein: 3g