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Chickpea Avocado Dill Pickle Sandwiches

Chickpea Avocado Dill Pickle Sandwiches for a Creamy Treat

Chickpea Avocado Dill Pickle Sandwiches are a nourishing, vegan-friendly twist on lunch, blending creamy avocado and protein-packed chickpeas.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 2 sandwiches
Course: Snacks
Cuisine: Vegan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Filling
  • 1 can chickpeas drained and rinsed
  • 1 ripe avocado peeled and pitted
  • ½ batch lemon juice freshly squeezed
  • 1 clove garlic minced
  • 1 stalk green onion chopped
  • 1 stalk celery diced
  • 1 tablespoon dill chopped fresh
  • ¼ cup pickles diced dill pickles
  • salt to taste
  • pepper to taste
Optional Add-Ons
  • 2 leaves lettuce any favorite type
  • 4 slices bread whole grain, sourdough, or gluten-free

Equipment

  • Mixing Bowl
  • potato masher
  • Sharp Knife

Method
 

Preparation
  1. Drain and rinse one can of chickpeas. In a mixing bowl, use a potato masher to smash them until mostly broken.
  2. Add a ripe avocado, lemon juice, garlic, green onion, celery, dill, and pickles. Season with salt and pepper, and mix until creamy.
  3. Lay out slices of bread. Spread the chickpea avocado filling on one slice, top with lettuce, and place another slice on top.
  4. Cut each sandwich in half and serve fresh for best flavor.

Nutrition

Serving: 1sandwichCalories: 350kcalCarbohydrates: 45gProtein: 12gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gSodium: 400mgPotassium: 600mgFiber: 10gSugar: 2gVitamin A: 1000IUVitamin C: 20mgCalcium: 40mgIron: 2mg

Notes

Best enjoyed fresh within a few hours to prevent avocado browning. Store filling in an airtight container for up to 1 day in the fridge.

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