Go Back

Smashed Chickpea Avocado Dill Pickle Sandwich

A creamy, tangy, and protein-packed vegetarian sandwich made with mashed chickpeas, avocado, dill pickles, and fresh herbs for the perfect easy lunch.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 sandwiches
Course: Lunch, Main Course
Cuisine: American, Vegetarian
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Sandwich Filling
  • 1 can chickpeas 15 ounces, drained and rinsed
  • 1 ripe avocado
  • 0.33 cup dill pickles finely chopped
  • 2 tbsp red onion finely diced
  • 2 tbsp mayonnaise or Greek yogurt
  • 1 tbsp Dijon mustard
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh dill chopped
  • 0.25 tsp garlic powder
  • 0.25 tsp salt
  • 0.25 tsp black pepper
Assembly
  • 8 slices whole grain bread
  • 4 lettuce leaves
  • 1 tomato optional, sliced
  • 1 cucumber optional, sliced
  • 1 sprouts optional

Equipment

  • Mixing bowl
  • Fork or potato masher
  • Cutting board
  • Knife

Method
 

  1. Add chickpeas and avocado to a mixing bowl.
  2. Mash with a fork or potato masher until mostly combined but still slightly chunky.
  3. Add dill pickles, red onion, mayonnaise or Greek yogurt, Dijon mustard, lemon juice, dill, garlic powder, salt, and black pepper.
  4. Stir until creamy and well combined.
  5. Taste and adjust seasoning as needed.
  6. Toast bread if desired.
  7. Layer lettuce on four bread slices.
  8. Spread chickpea avocado mixture generously over lettuce.
  9. Add optional tomato, cucumber, sprouts, or extra pickles.
  10. Top with remaining bread, slice, and serve immediately.

Notes

Store filling separately for meal prep and assemble sandwiches fresh for the best texture.