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A Smashed Chickpea Avocado Dill Pickle Sandwich on seeded bread with cucumber slices and fresh dill.
Maryam

Smashed Chickpea Avocado Dill Pickle Sandwiches

Creamy avocado and hearty chickpeas meet tangy dill pickles in this crave-worthy sandwich that's ready in 15 minutes flat.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 sandwiches
Course: lunch, Sandwich
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the Chickpea Mixture
  • 15 oz canned chickpeas drained and rinsed
  • 1 large ripe avocado pitted and diced
  • 0.5 cup dill pickles finely chopped, plus 2 tbsp brine
  • 2 tbsp fresh dill chopped, or 1 tsp dried
  • 1 tbsp lemon juice freshly squeezed
  • 1 tsp Dijon mustard
  • 0.25 tsp garlic powder
  • 0.25 tsp kosher salt plus more to taste
  • 0.25 tsp black pepper freshly ground
For Assembly
  • 8 slices sourdough or whole grain bread toasted if desired
  • 2 cups leafy greens arugula, spinach, or butter lettuce

Equipment

  • Medium Bowl
  • Fork or Potato Masher
  • Cutting board
  • Knife

Method
 

Make the Chickpea Mixture
  1. In a medium bowl, use a fork or potato masher to smash the chickpeas until mostly broken down with some chunky texture remaining. You want a rustic mash, not a smooth paste.
  2. Add the diced avocado, chopped pickles, pickle brine, fresh dill, lemon juice, Dijon mustard, garlic powder, salt, and pepper. Mash and fold everything together until the avocado is creamy and coats the chickpeas evenly. Taste and adjust salt or lemon juice as needed.
  3. Lay out 4 slices of bread. Divide the chickpea mixture evenly among them, spreading it thickly. Top each with a generous handful of greens and the remaining bread slices. Press down gently to compact.
  4. Cut sandwiches in half and serve right away, or wrap tightly in parchment paper for a packed lunch. The mixture is best enjoyed within 4 hours of making.

Notes

For extra crunch, add thinly sliced radish or cucumber to the sandwich. The chickpea mixture can be made ahead and refrigerated for up to 2 days - just stir in the avocado fresh before assembling to prevent browning. For a vegan version, ensure your bread and Dijon are plant-based.