Smashed Chickpea Avocado Dill Pickle Sandwiches Recipe

Introduction

This Smashed Chickpea Avocado Dill Pickle Sandwich is a deliciously fresh and creamy plant-based meal perfect for lunch or a light dinner. Combining tender chickpeas with ripe avocado, zesty lemon, and crunchy pickles offers a burst of flavor and texture in every bite.

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
• Whole grain bread, pitas, bagels, or tortillas
• Lettuce or arugula
• Mustard

Instructions

1. Step 1: Mash the chickpeas with a potato masher or the back of a fork until mostly broken up, leaving a few whole for texture. Mash in the avocado until creamy and combined.
2. Step 2: Stir in the lemon juice, minced garlic, green onions, diced celery, chopped dill, chopped pickles, salt, and pepper. Taste and adjust seasoning as desired, adding more lemon juice or salt if you like.
3. Step 3: Spread the smashed chickpea avocado salad evenly over your choice of bread or wrap. Top with a fresh lettuce leaf or arugula, and add mustard if desired.
4. Step 4: Close the sandwich with the remaining bread or wrap, slice if needed, and serve immediately.

Tips & Variations

• For extra crunch, add chopped nuts like walnuts or sunflower seeds to the filling.
• If you prefer a creamier texture, add a spoonful of Greek yogurt or vegan mayo.
• Swap dill for fresh parsley or basil for a different herb flavor.
• Use gluten-free bread or wraps to make this recipe gluten-free.

Storage

Store the chickpea avocado mixture in an airtight container in the refrigerator for up to 2 days. The avocado may brown slightly but will still be delicious; stir well before using. Assemble sandwiches just before serving to keep bread from getting soggy. Leftover sandwiches are best eaten within a few hours for optimal texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned chickpeas for this recipe?

Yes, canned chickpeas work perfectly. Just be sure to drain and rinse them well before mashing to remove excess salt and improve flavor.

Can I prepare the filling in advance?

You can prepare the smashed chickpea avocado filling up to a day ahead, but because avocado browns quickly, store it tightly covered with plastic wrap pressed onto the surface to minimize air exposure. For best freshness, assemble the sandwich just before eating.

Smashed Chickpea Avocado Dill Pickle Sandwiches Recipe

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★★★★★

4.8 from 55 reviews

This Smashed Chickpea Avocado Dill Pickle Sandwich is a flavorful and healthy vegetarian option, combining creamy avocado, tangy dill pickles, and fresh herbs for a nutritious, satisfying lunch or snack. It’s quick and easy to make, perfect for anyone looking for a plant-based, no-cook sandwich filling that’s packed with texture and zest.

• Author: Mila
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: 4 servings 1x
• Category: Sandwich
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Smashed Chickpea Avocado Filling

• 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 of fine sea salt
• Pinch of freshly ground black pepper

For Assembling

• Whole grain bread, pitas, bagels, or tortillas
• Lettuce or arugula
• Mustard

Instructions

1. Mash the chickpeas and avocado: Using a potato masher or the back of a fork, mash the chickpeas until mostly broken up but allowing some whole chickpeas to remain for texture. Then mash in the ripe avocado until combined and creamy.
2. Add flavorings and mix: Stir in the freshly squeezed lemon juice, minced garlic, finely chopped green onions, diced celery, chopped dill, chopped pickles, sea salt, and freshly ground black pepper. Mix everything well to fully combine the flavors.
3. Adjust seasoning: Taste the chickpea avocado salad and adjust the seasoning if needed, adding more lemon juice or salt to suit your preference.
4. Assemble the sandwiches: Spread the smashed chickpea avocado mixture evenly between slices of your choice of bread, pita, bagel, or wrap. Add a leaf of fresh lettuce or arugula. Optionally spread mustard on the bread for extra flavor.
5. Serve: Close the sandwich with the second slice of bread or wrap and serve immediately for best texture and freshness.

Notes

• Use ripe avocado for creaminess and balance with tangy lemon juice.
• For a spicier kick, add a pinch of red pepper flakes or hot sauce.
• This filling can be stored in an airtight container for up to 1 day to maintain freshness and prevent browning.
• Swap dill pickles for bread and butter pickles for a slightly sweeter flavor variation.
• This recipe is perfect for a quick, no-cook meal or snack.
• Try it as a filling for wraps or a topping for crackers as an alternative to sandwiches.

Keywords: chickpea sandwich, avocado sandwich, vegetarian sandwich, healthy lunch, no-cook recipe, dill pickle sandwich