I crafted this vegan chickpea avocado sandwich because it’s the perfect blend of creamy and zesty. I love how the mellow chickpeas mix effortlessly with the ripe avocado, while tangy pickles and a squeeze of lemon amp up the flavor. It’s my go-to healthy twist on traditional egg salad that leaves me feeling nourished and satisfied.

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I’ve always been about making meals that are both nourishing and simple. In this recipe I combine a can of 15 oz chickpeas with a ripe avocado that’s been mashed, along with 2 tablespoons of finely chopped dill pickles, a small garlic clove minced up, and fresh lemon juice.

I then mix in 1 or 2 tablespoons of fresh dill, salt and black pepper to taste before piling it all onto 4 slices of whole grain bread. The great thing about this dish is that it brings in lots of nutrients like protein from the chickpeas and healthy fats from the avocado.

It makes for a hearty, healthy sandwich thats perfect for a quick lunch or as a light dinner. This is a great alternative to traditional egg salad and a tasty go-to for anyone needing a nutritious, plant-based meal.

Why I Like this Recipe

I really love this recipe for several reasons. First, I like that it’s super easy to make even if I’m in a rush. The ingredients come together in a way that makes everything taste really fresh and satisfying. Second, I love how the creamy avocado mixes with the chickpeas; it makes each bite filling and delicious. Third, the crunch from the chopped dill pickles and the tanginess from the lemon juice adds a cool flavor that I just cant get enough of. Finally, I appreciate that it’s a healthy vegan option that’s not boring at all – it feels like a fun alternative to traditional egg salad every time I make it.

Ingredients

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Chickpeas: Great source of protein, fiber and carbs that fill you up.
Avocado: Creamy fruit packed with healthy fats, fiber, and a rich flavor.
Dill Pickles: Tangy and crunchy, they add a zesty, vinegary kick in every bite.
Garlic: Small clove that brings bold flavor and a burst of healthful goodness to the mix.
Lemon Juice: Tangy and sour, its vitamin C boost livens up the overall taste.
Fresh Dill: With herby, delicate notes, it makes the sandwich feel fresher and brighter.

Ingredient Quantities

1 can (15 oz) chickpeas, drained and rinsed

1 ripe avocado, peeled, pitted and roughly mashed

2 tablespoons finely chopped dill pickles

1 small garlic clove, minced

1 tablespoon fresh lemon juice

1-2 tablespoons chopped fresh dill

Salt, to taste

Black pepper, to taste

4 slices of your favorite whole grain bread

How to Make this

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1. Drain and rinse the chickpeas then put them in a medium bowl.

2. Add the mashed avocado to the chickpeas and use a fork to mash them together – leaving some texture is fine.

3. Stir in the finely chopped dill pickles, minced garlic, and fresh lemon juice.

4. Mix in the chopped fresh dill (use 1 or 2 tablespoons depending on how much you like dill), salt, and black pepper to taste.

5. Give the mixture a good stir until all the ingredients are evenly blended.

6. Lay out the slices of whole grain bread and generously spread the chickpea and avocado mix over two of the slices.

7. Top with the remaining slices to make sandwiches.

8. Slice in half if you want, serve immediately, and enjoy your healthy vegan treat!

Equipment Needed

1. Colander – for draining and rinsing the chickpeas so they keep a good texture
2. Medium mixing bowl – to combine the chickpeas and mashed avocado
3. Fork – used to mash the avocado and chickpeas until they mix well
4. Knife – needed for chopping dill pickles, garlic, and fresh dill
5. Cutting board – provides a safe surface for chopping the pickles, garlic, and dill
6. Measuring spoons – to accurately measure the lemon juice and chopped fresh dill
7. Spreading knife – to generously spread the mixture on the bread slices

FAQ

Q: Can I make the chickpea mixture ahead of time?

A: Yes you can prep the mix ahead of time but its best to mash the avocado and add lemon juice just before serving so it doesn't turn brown.

Q: What kind of bread works best for this sandwich?

A: Any good quality whole grain or multigrain bread works, but feel free to experiment if you have a favourite type in mind.

Q: Can I substitute the dill pickles with something else?

A: Sure, you can use cornichons or even capers if you wanna change it up a bit however that might change the overall flavor.

Q: Is it necessary to add fresh dill?

A: Fresh dill adds a nice, bright flavor but if you dont like it or dont have any on hand, you can simply omit it or use a bit of dried dill instead.

Q: How should I store leftovers?

A: Keep any leftover chickpea mix in an airtight container in the fridge for up to 2 days, but location, timing and the avocado might affect its freshness.

Smashed Chickpea + Avocado Sandwiches Recipe Substitutions and Variations

If you can’t get chickpeas, try swapping them for white beans like cannellini – they work real well in this recipe
No avocado on hand? You can use a generous spread of hummus to keep that creamy feel going
If dill pickles are too hard to find, a few chopped capers or even sweet pickles can do the job
Out of lemon juice? Lime juice is a decent alternative to give it that bright, tangy kick

Pro Tips

1. You might wanna toast the chickpeas in a pan with a little salt and pepper before mashing them up so they add a nice crunchy texture and some extra flavor.
2. Make sure your avocado is really ripe. If it’s a bit hard, just pop it in a brown paper bag with an apple for a day or so, this way it’s even creamier when you mash it up.
3. Experiment with your lemon juice amount. If you’re into a tangier taste, feel free to add a smidge more lemon, but be careful not to overdo it so it doesn’t overpower the other flavors.
4. For a sandwich that keeps its crunch, toast your whole grain bread lightly before adding the mix. It will help the bread hold up better against the moist chickpea and avocado blend and give it an extra kick.