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Smashed Chickpea Avocado Dill Pickle Sandwiches

A creamy and satisfying sandwich combining chickpeas, avocado, and dill pickles for a deliciously flavorful lunch.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 2 servings
Course: Lunch, Sandwich
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 ripe avocado
  • 3-4 pieces dill pickles, finely chopped
  • 1 tablespoon mustard (preferably Dijon)
  • 1 tablespoon lemon juice
  • to taste salt and pepper
  • 4 slices bread of your choice (whole grain, rye, or gluten-free options work great)
  • Fresh dill for garnish (optional)

Method
 

Preparation
  1. In a medium bowl, use a fork or potato masher to smash the drained chickpeas until roughly mashed. Leave some chunks for texture.
  2. Cut the ripe avocado in half, remove the pit, and scoop the flesh into the bowl with the chickpeas. Mash together until well combined but still a bit chunky.
  3. Stir in the finely chopped dill pickles, mustard, and lemon juice. Season with salt and pepper to taste.
  4. Toast your bread if desired. Spread a generous amount of the smashed chickpea mixture onto one slice and top with another slice of bread.
  5. Slice the sandwich in half, garnish with fresh dill if you like, and enjoy!

Notes

Storage: Store any leftover smashed chickpea mixture in an airtight container in the refrigerator for up to 2 days. For maximum freshness, avoid adding the avocado until ready to serve. If freezing, store in a freezer-safe container for up to a month; texture may change upon thawing. Reheat gently in the microwave.