Description
These Smashed Chickpea Avocado Dill Pickle Sandwiches are the ultimate plant-based lunch! Creamy mashed chickpeas and avocado combined with tangy dill pickles create a protein-packed filling that’s ready in just 10 minutes. No cooking required perfect for busy weekdays, meal prep, or casual gatherings. This recipe delivers satisfying texture, bold flavor, and wholesome nutrition in every bite.
Ingredients
1 can (15 oz) chickpeas, drained and rinsed
1 ripe avocado
2 tablespoons chopped dill pickles
1 tablespoon pickle juice (optional)
1 tablespoon lemon juice
1/2 teaspoon garlic powder
Salt and pepper to taste
8 slices bread (whole grain, sourdough, or gluten-free)
Optional: lettuce leaves, tomato slices, red onion slices, or sprouts
Instructions
1. Pat the chickpeas dry with paper towels and place them in a medium mixing bowl. Use a fork or potato masher to mash them to a chunky texture, leaving some whole chickpeas for texture.
2. Cut the avocado in half, remove the pit, and scoop the flesh into the bowl with the chickpeas. Add the lemon juice immediately and mash together with the chickpeas until well combined but still chunky.
3. Finely chop the dill pickles into small pieces (about 1/8-inch dice) and add them to the chickpea-avocado mixture.
4. Add the garlic powder, salt, and pepper to the bowl. Mix everything together until well combined. Taste and adjust seasoning, adding pickle juice for extra tang or more lemon juice for brightness if desired.
5. If time allows, cover and refrigerate the filling for 15-20 minutes to allow flavors to meld (optional but recommended).
6. Toast the bread slices lightly if desired for added texture and to prevent sogginess.
7. Spread about 1/2 cup of the chickpea mixture generously onto one slice of bread.
8. Top with your choice of lettuce, tomato slices, red onion, or sprouts for added freshness and crunch.
9. Place the second slice of bread on top and press gently. Cut the sandwich in half or quarters and serve immediately for best flavor and texture.
Notes
Storage: Keep the filling in an airtight container in the refrigerator for up to 2 days. Press plastic wrap directly onto the surface to minimize browning. Assemble sandwiches just before serving to prevent soggy bread.
Make-Ahead: The filling actually tastes better after the flavors meld overnight. Store separately and assemble fresh sandwiches as needed.
Substitutions: Swap dill pickles for bread-and-butter pickles for a sweeter profile, use cornichons for a gourmet touch, or try pickled jalapeños for heat.
Protein Boost: Add hemp seeds, sunflower seeds, or nutritional yeast for extra protein and nutrition.
Texture Tips: Don’t over-mash the chickpeas—you want chunky texture, not hummus. Pat chickpeas very dry to avoid watery filling.
Freezing: Not recommended. Avocado doesn’t freeze well and becomes watery when thawed.
- Prep Time: 10
- Category: Lunch, Sandwich, Main Course
- Method: No-Cook, Mashing
- Cuisine: American, Plant-Based
Nutrition
- Serving Size: 1 sandwich
- Calories: 285
- Sugar: 4g
- Sodium: 520mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 0mg
Keywords: smashed chickpea sandwich, avocado chickpea sandwich, dill pickle sandwich, vegan sandwich, plant-based lunch, easy vegetarian sandwich, no-cook lunch, chickpea salad sandwich