Description
A quick and nutritious sandwich featuring a creamy blend of smashed chickpeas and avocado, combined with tangy dill pickles and a hint of mustard, perfect for a light lunch or snack. This vegetarian, no-cook recipe delivers fresh flavors and healthy fats in under 15 minutes.
Ingredients
Scale
Chickpea Mixture
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 ripe avocado, peeled and mashed
- ¼ cup dill pickle, chopped
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1 tablespoon olive oil
- Salt and pepper, to taste
Sandwich
- 4 slices whole grain bread
- Fresh dill, for garnish (optional)
Instructions
- Mash Chickpeas: In a bowl, use a fork or potato masher to mash the chickpeas until they are slightly chunky, creating a textured base for the sandwich filling.
- Mix Ingredients: Add the mashed avocado, chopped dill pickles, Dijon mustard, fresh lemon juice, olive oil, salt, and pepper to the bowl. Mix everything thoroughly to combine all flavors evenly.
- Toast Bread: Toast the whole grain bread slices to your desired level of crispness to add a crunchy element to the sandwich.
- Assemble Sandwiches: Spread the chickpea and avocado mixture generously onto two slices of the toasted bread.
- Add Garnish: Optionally, sprinkle fresh dill over the spread to enhance the flavor profile and add freshness.
- Complete and Serve: Place the remaining two slices of toasted bread on top to form sandwiches. Serve immediately and enjoy the fresh, creamy, and tangy sandwich experience.
Notes
- Use ripe avocados for a creamy texture and rich flavor.
- For added crunch, consider adding thinly sliced cucumbers or sprouts.
- The sandwich is best served fresh but can be refrigerated for up to 24 hours if wrapped properly.
- To make it vegan, ensure your bread contains no animal products.
- Adjust lemon juice and mustard quantities to taste for a more tangy or mild flavor.
