Description
These Smashed Chickpea Avocado Dill Pickle Sandwiches are a quick, flavorful, and nourishing lunch option packed with plant-based protein and healthy fats. Creamy avocado, hearty chickpeas, crunchy celery, fresh dill, and tangy pickles come together in a satisfying sandwich filling.
Ingredients
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, diced
1/4 cup finely chopped pickles
1/4 cup finely chopped fresh dill
2 green onions, finely chopped
Pinch fine sea salt
Pinch freshly ground black pepper
Whole grain bread, pitas, bagels, or tortillas, for serving
Lettuce or arugula, for serving
Mustard, for serving
Instructions
- Place the chickpeas in a medium bowl and mash with a potato masher or fork until mostly broken down, leaving some texture.
- Add the avocado and mash into the chickpeas until combined.
- Stir in the lemon juice, garlic, celery, pickles, dill, green onions, salt, and black pepper.
- Mix thoroughly and adjust seasoning with additional lemon juice, salt, or pepper as desired.
- Spread the smashed chickpea avocado mixture onto bread, pitas, bagels, or tortillas.
- Top with lettuce or arugula and mustard if desired.
- Finish with another slice of bread or fold and serve immediately.
Notes
Add diced cucumber for extra crunch and freshness.
Mix in chopped jalapenos or red pepper flakes for heat.
Sunflower seeds or chopped walnuts add additional texture.
For a Mediterranean variation, add chopped parsley and capers.
Serve in lettuce wraps for a lighter option.
Store leftovers in an airtight container for up to 2 days with plastic wrap pressed directly on the surface to reduce browning.
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 3 g
- Sodium: 340 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 10 g
- Protein: 9 g
- Cholesterol: 0 mg
