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Smashed Chickpea Avocado Dill Pickle Sandwiches

A healthy, no-cook sandwich filled with smashed chickpeas, creamy avocado, and tangy dill pickles for a flavorful lunch.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 sandwiches
Course: Lunch, Snack
Cuisine: American, Healthy
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Filling
  • 1 can (15 oz) chickpeas drained and rinsed
  • 2 ripe avocados pitted and peeled
  • 0.5 cup dill pickles finely chopped
  • 0.25 cup red onion finely diced
  • 2 tbsp fresh dill chopped (or 1 tsp dried)
  • 1 tbsp lemon juice
  • 1 tbsp Dijon mustard
  • salt and black pepper to taste
Assembly
  • 8 slices whole grain bread
  • optional: sliced tomatoes, lettuce, cucumber

Equipment

  • Mixing bowl
  • Fork
  • Knife
  • Cutting board

Method
 

  1. In a large mixing bowl, add the drained chickpeas. Using a fork or potato masher, smash the chickpeas until mostly broken down but still with some texture.
  2. Add the avocados to the bowl and mash them into the chickpeas until well combined and creamy.
  3. Stir in the chopped dill pickles, diced red onion, fresh dill, lemon juice, and Dijon mustard. Mix thoroughly.
  4. Season with salt and black pepper to taste. Adjust seasonings if needed.
  5. Toast the bread slices if desired. Spread the mixture onto 4 slices of bread.
  6. Top with optional veggies and place remaining bread slices on top to form sandwiches.
  7. Cut in half if preferred and serve immediately.

Notes

Store filling in fridge for up to 3 days. Use ripe avocados for best texture.