I absolutely love this vegan chickpea avocado sandwich because it’s bursting with bold flavors. The creamy blend of chickpeas and avocado is perfectly lifted by zesty lemon and garlic. Toss in crisp pickles and fresh dill and you have an effortless, nutritious meal that’s comforting and energizing. It’s my go-to.

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I’ve been experimenting with a smashed chickpea and avocado sandwich recipe that’s both easy and healthy. I made it as a twist on traditional egg salad using protein-packed chickpeas and heart-healthy avocado.

These chickpeas are great since they offer tons of fiber and protein while the avocado gives you healthy fats along with vitamins that energize your day. I also toss in diced dill pickles for a tangy crunch, mix in minced garlic for that kick, and squeeze in the juice of one lemon to keep the flavors bright.

Fresh chopped dill adds a hint of herbiness that balances all the flavors pretty well. I sometimes drizzle a little extra virgin olive oil if I want a richer taste.

All this goodness is served on whole grain bread which makes it a filling meal with wholesome carbs. This recipe is one of my favorite vegan lunch ideas and a tasty vegetarian treat you have to try.

Why I Like this Recipe

I like this recipe because it’s so simple to whip together when I’m in a hurry. I love how the creamy avocado blends with the chickpeas to create a unique texture and flavor that always makes me smile. It tastes amazing with the kick from the garlic and lemon, and the dill really ties all the flavors together. Plus, it makes me feel good knowing I’m eating something healthy and vegan, which is really important for me.

Ingredients

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Chickpeas are a fiber-rich, protein-packed legume that make your sandwich filling and healthy.
Avocados bring a creamy texture and healthy fats that keeps the sandwich moist and rich.
Dill pickles add a tangy crunch and a hit of sour flavour boosting the overall taste.
Garlic injects a punch of savory flavor while offering some good health benefits.
Lemon juice provides a zingy brightness that cuts through richness and elevates every bite.
Fresh dill infuses a garden fresh note and a hint of herbal aroma into the mix.
Whole grain bread brings hearty texture, fiber and a nutty taste to complete the sandwich.

Ingredient Quantities

1 can (15 oz) chickpeas, drained and rinsed

2 ripe avocados, pitted and scooped out

1/4 cup dill pickles, diced

2 cloves garlic, minced

Juice of 1 lemon

1 tablespoon fresh dill, chopped

Salt, to taste

Pepper, to taste

1-2 teaspoons extra virgin olive oil (optional)

8 slices whole grain bread

How to Make this

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

2. Scoop out the avocado flesh and add it to the chickpeas.

3. Mash the chickpeas and avocado together with a fork leaving some chunkiness.

4. Add the diced dill pickles, minced garlic, and the fresh chopped dill into the mix.

5. Squeeze in the juice of one lemon and mix it all up.

6. Season with salt and pepper to taste and drizzle in the extra virgin olive oil if you want.

7. Give the mixture a good stir until all the ingredients are evenly combined.

8. Lay out your 8 slices of whole grain bread, and toast them if you like a bit of crunch.

9. Spread a generous amount of the chickpea and avocado mash on each slice.

10. Put two slices together to form a sandwich, serve, and enjoy your healthy vegan snack!

Equipment Needed

1. A can opener for the chickpeas (if needed)
2. A colander for rinsing the chickpeas
3. A large bowl for mixing the ingredients
4. A fork to mash the chickpeas and avocado
5. A cutting board for dicing the dill pickles and mincing the garlic
6. A knife to help with chopping
7. A citrus juicer or your hands to squeeze the lemon juice
8. A toaster or oven to toast the bread
9. A spatula or butter knife to spread the mash on the bread

FAQ

Q: Can I prep the chickpea and avocado mixture ahead of time?

A: Yeah, you can prep it a few hours before, but its best to add the lemon juice right before serving to stop the avocado from browning.

Q: Can I change some ingredients if i dont like something?

A: Sure you can! If not a fan of dill pickles, try using diced cucumbers or even leave them out and add a bit more lemon juice to keep the flavor zesty.

Q: How long will the mixture keep in the fridge?

A: It should keep for about 1-2 days well in an airtight container, but the texture and taste might change a bit after a day.

Q: Do i have to use whole grain bread?

A: Not at all, feel free to use any bread you have on hand like sourdough, ciabatta, or even a pita. Whole grain is just a good option nutritionally.

Q: Can i use this spread in any other dishes?

A: Absolutely! Its perfect for dipping veggies, as a topping on crackers, or even as a filling for wraps.

Smashed Chickpea + Avocado Sandwiches Recipe Substitutions and Variations

Instead of chickpeas, you can use white beans or cannellini beans to get that creamy bite.
If you don’t have ripe avocados, try using a creamy hummus as a smooth base.
No dill pickle? Finely chopped cucumber or a few capers can provide a similar tangy kick.
If you are out of fresh garlic, a pinch of garlic powder or some minced roasted garlic will work fine.
Extra virgin olive oil can be swapped with avocado oil or a light vegetable oil if needed.

Pro Tips

1. Toasting your bread a bit not only gives it a crunch but also helps bring out the flavors in the chickpea and avocado mix. You can even drizzle a bit of olive oil on the toasted bread if you’re feeling adventurous.

2. Let your chickpea-avocado blend sit for a few minutes after you mix it up. This rest time really lets the garlic, lemon, dill, and pickles meld together, making every bite more flavorful.

3. If you want to add a little extra kick, try sprinkling in some red pepper flakes or even a dash of cumin. It’s a small change that can make your sandwich taste way more interesting.

4. Always taste as you season. The amount of salt and lemon juice you need might vary, so mix and try a little at a time to make sure your flavors are just right.