Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 ripe avocado
- 1/4 cup dill pickles, diced
- 2 tablespoons fresh dill, chopped
- 1 tablespoon lemon juice
- Salt and pepper to taste
- 4 slices of whole grain bread
- Optional: lettuce or spinach leaves for serving
Instructions
- Step 1: In a large bowl, add the drained chickpeas and use a fork or potato masher to smash them until they are mostly broken down but still have some texture.
- Step 2: Cut the ripe avocado in half, remove the pit, and scoop the flesh into the bowl with the smashed chickpeas. Add lemon juice, salt, and pepper.
- Step 3: Mix everything together until well combined, making sure to leave some chunks of avocado for texture.
- Step 4: Fold in the diced dill pickles and chopped fresh dill until evenly distributed throughout the mixture.
- Step 5: Toast the slices of whole grain bread if desired. Spread a generous amount of the chickpea-avocado mixture onto two slices of bread. Top with lettuce or spinach leaves if using, then place the other two slices of bread on top to make sandwiches.
- Step 6: Cut the sandwiches in half and serve immediately, or wrap them up for a delicious on-the-go lunch!
Notes
- For optimal freshness, store any leftover smashed chickpea avocado mixture in an airtight container in the refrigerator for up to 2 days, but keep the bread separate to prevent sogginess.
- If you're looking to enjoy your sandwiches later, consider reheating the bread lightly in a toaster or oven for a warm, crispy texture before assembling your sandwich.
- For a delightful twist, serve the sandwiches with a side of crunchy carrot sticks or cucumber slices to add extra freshness and crunch.
- To enhance the flavor of your chickpea avocado mixture, try adding a pinch of smoked paprika or garlic powder for an extra layer of taste that pairs beautifully with the dill pickles.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 350
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 2g
- Trans Fat: 0g
- Protein: 3g