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Smashed Chickpea Avocado Dill Pickle Sandwiches

A creamy, tangy, and protein-packed plant-based sandwich made with smashed chickpeas, ripe avocado, and crunchy dill pickles.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 2 sandwiches
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 320

Ingredients
  

Chickpea Avocado Filling
  • 1 can chickpeas drained and rinsed
  • 1 avocado ripe
  • 0.33 cup dill pickles finely chopped
  • 2 tbsp red onion finely chopped
  • 2 tbsp Greek yogurt or dairy-free yogurt
  • 1 tbsp Dijon mustard
  • 1 tbsp lemon juice fresh
  • 1 tbsp fresh dill chopped
  • 0.25 tsp garlic powder
  • 0.25 tsp black pepper
  • 0.25 tsp salt to taste
Assembly
  • 4 slices whole grain bread
  • 4 leaves lettuce optional
  • 4 slices tomato optional

Equipment

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

Method
 

  1. Drain and rinse chickpeas, then pat dry thoroughly.
  2. Mash chickpeas in a mixing bowl until mostly smashed but slightly chunky.
  3. Add avocado and mash gently to combine.
  4. Mix in chopped pickles, red onion, yogurt, mustard, lemon juice, dill, and spices.
  5. Stir until creamy and well combined.
  6. Toast bread slices if desired for extra texture.
  7. Spread filling generously onto bread and add optional lettuce and tomato.
  8. Top with remaining bread slice, cut, and serve immediately.

Notes

For best freshness, add extra lemon juice and store filling with plastic wrap touching the surface to reduce browning.