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Smashed Chickpea Avocado Dill Pickle Sandwiches

A quick and satisfying lunch option blending creamy avocado, zesty dill pickles, and protein-rich chickpeas for a nutritious sandwich filling.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 2 sandwiches
Course: Lunch, Sandwich
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 15 oz can chickpeas, rinsed and drained Choose canned for convenience.
  • 1 ripe avocado ripe avocado Should be slightly soft for easy mashing.
  • ¼ cup diced dill pickles Adds tang and crunch.
  • 2 tablespoons fresh dill Or use 1 tablespoon of dried dill.
  • 1 tablespoon mayonnaise Use vegan alternative if desired.
  • to taste na Salt and pepper Adjust according to preference.
  • 4 slices whole-grain bread Or your choice of bread.

Method
 

Preparation
  1. In a large bowl, add the rinsed chickpeas. Using a fork or potato masher, smash them until they reach a chunky consistency.
  2. Add in the diced avocado, dill pickles, fresh dill, and mayonnaise. Enhance the flavor with salt and pepper according to your preference.
  3. Gently mix everything together until well combined, keeping some chunks of chickpeas and avocado for texture.
  4. Spread a generous amount of the chickpea and avocado mixture on a slice of bread, then top with another slice. Repeat with the remaining bread and filling.
  5. Cut your sandwiches in half, serve, and enjoy.

Notes

Leftover filling can be stored in an airtight container in the refrigerator for up to two days. Assemble sandwiches just before serving. Filling can be frozen for up to one month; thaw and mix in extra mayo before serving.