Smashed Chickpea Avocado Pickle Sandwiches (Print Version)
# Ingredients:
→ For the Filling
01 -
1½ cups cooked chickpeas (or one 14-ounce can, drained and rinsed)
02 -
1 ripe avocado, pitted
03 -
3 tablespoons fresh lemon juice
04 -
1 large garlic clove, finely minced
05 -
1 celery rib, diced small
06 -
¼ cup chopped dill pickles
07 -
¼ cup fresh dill, finely chopped
08 -
2 green onions, thinly sliced
09 -
Sea salt and black pepper, to taste
→ For Serving
10 -
Whole grain bread slices (or pitas, bagels, tortillas)
11 -
Fresh lettuce or peppery arugula
12 -
Mustard (optional)
# Instructions:
01 -
In a medium bowl, smash the chickpeas using a potato masher or fork until mostly broken down but still with some texture. Cut open the avocado, remove the pit, and scoop the flesh into the bowl with the chickpeas. Mash everything together until well combined.
02 -
Squeeze in the fresh lemon juice and add the minced garlic, diced celery, chopped pickles, fresh dill, and sliced green onions. Season with a pinch of sea salt and freshly ground black pepper.
03 -
Stir everything together until well mixed. Give it a taste and adjust the seasonings to your liking – maybe add more lemon juice for tang or a bit more salt to bring out the flavors.
04 -
Spread some mustard on your bread if you like. Scoop a generous portion of the chickpea-avocado mixture onto one slice of bread, top with crisp lettuce or arugula, and complete with the second slice of bread. Press gently and slice in half if desired.
# Notes:
01 -
This filling keeps well in the fridge for about a day, though the avocado may darken slightly.
02 -
For a gluten-free option, serve in lettuce wraps or on gluten-free bread.
03 -
This sandwich packs well for lunches - just keep the filling separate from the bread until ready to eat.