Smashed chickpea avocado sandwiches with dill and pickles: A delicious and healthy alternative to mayonnaise-based sandwich fillings. Flavourful, satisfying, packed with healthy fat from the avocado. Perfect for lunch at home or a picnic.
Happy Monday! Hope you all had a good weekend, as always. It was quite uneventful here, but still nice. I made a couple of very good dinners- Greek kale salad with hummus and socca on Saturday, and tahini kale Caesar, sweet potato fry, and tofu pitas yesterday. I also made some really good double chocolate cookie bars, which we enjoyed with Coconut Bliss ice cream on both nights. My mom and I did yoga together and tried the sample workout from the newest Beachbody program, “Let’s Get Up,” yesterday. It’s a dance conditioning program, and neither of us are dancers by a long shot. The closest I have ever come to choreography was in my floor routine in my gymnastics days. If only you could have seen us making complete fools of ourselves in the living room! I love changing things up, though, and I like to leave Sundays open to rest, relaxation, and trying a fun new workout!
I’ll be submitting my final undergrad assignment later today, so that will feel good. And as I start my job search for the summer (since I will be starting my Bachelor of Education in the fall), I have a feeling that my routine is going to be changing rather dramatically in the near future. I have gotten comfortable with the rhythms of doing school work from home, and developing recipes to my heart’s content in my spare time. But since I’ll soon be working full time once again, I’ll be in need of quick and easy lunches.
That’s where this smashed chickpea and avocado dill pickle sandwich recipe will come in handy! I hear it time and time again from readers, family, and friends alike that everyone loves simple recipes that are not time consuming, but still flavourful and healthy. This recipe delivers on all fronts!
the details
This sandwich recipe is inspired by egg salad, but chickpeas replace the eggs and avocado replaces the mayo. I’ve also added lemon for tang, celery for crunch, pickles for salty punch, and dill for fresh, herbaceous goodness.
ingredients you’ll need for this smashed chickpea avocado sandwich
For the smashed chickpea and avocado mixture, you’ll need chickpeas, avocado, lemon juice, garlic, green onion, celery, dill, pickles, salt, and pepper.
how to make
To begin, mash the chickpeas with a potato masher or the back of a fork until broken up. A few whole chickpeas are okay. Mash in the avocado. Add the lemon juice, garlic, green onion, celery dill, pickles, salt, and pepper. Stir to combine and taste. Adjust seasonings as desired- feel free to add more lemon or salt to suit your taste.
Divide the smashed chickpea avocado salad between slices of bread, top with a lettuce leaf, and then top with the second slice of bread. Serve!
can this be made ahead?
Yes! However, because there is avocado in it, it will not retain its lovely green colour for longer than a few hours. It will still taste good, though. I made these for dinner the first night and enjoyed leftovers for lunch the next day.
more sandwich recipes
- Greek Tofu Breakfast Sandwiches (Vegan)
- Vegetarian Sabich Pita Sandwiches
- Vegan Tempeh BLT Sandwiches
I hope that you love these smashed chickpea and avocado sandwiches! If you make them, let me know how you liked them by leaving a comment and rating below the post. And if you share a photo to Instagram, tag it @upbeet.kitchen and #upbeetkitchen. I love seeing what you’ve made.
Enjoy! I’ll be back on Wednesday with a Thai tempeh quinoa mango salad. 🙂
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Smashed Chickpea Avocado Dill Pickle Sandwiches
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 3-4 servings 1x
Description
Smashed chickpea avocado sandwiches with dill and pickles: A delicious and healthy alternative to mayonnaise-based sandwich fillings. Flavourful, satisfying, packed with healthy fat from the avocado. Perfect for lunch at home or a picnic.
Ingredients
- 1 1/2 cups cooked chickpeas (or 1 14-oz can, drained and rinsed)
- 1 ripe avocado, pitted
- 3 tablespoons freshly squeezed lemon juice
- 1 large garlic clove, minced
- 1 celery rib, diced
- 1/4 cup finely chopped pickles
- 1/4 cup finely chopped dill, or to taste
- 2 green onions, finely chopped
- Pinch each fine sea salt and freshly ground black pepper
For Serving
- Whole grain bread, pitas, bagels, or tortillas
- Lettuce or arugula
- Mustard
Instructions
- To begin, mash the chickpeas with a potato masher or the back of a fork until broken up. A few whole chickpeas are okay. Mash in the avocado. Add the lemon juice, garlic, green onion, celery dill, pickles, salt, and pepper. Stir to combine and taste. Adjust seasonings as desired- feel free to add more lemon or salt to suit your taste.
- Divide the smashed chickpea avocado salad between slices of bread, top with a lettuce leaf, and then top with the second slice of bread. Serve!
Keywords: smashed chickpea avocado sandwich
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