Chickpea Avocado Sandwiches (Print Version)
# Ingredients:
→ Filling Ingredients
01 -
1 fresh avocado, pit removed
02 -
1½ cups cooked chickpeas or one drained 14-ounce can
03 -
1 clove of garlic, minced finely
04 -
3 tablespoons of freshly squeezed lemon juice
05 -
¼ cup of freshly chopped dill
06 -
1 celery stalk, chopped into small pieces
07 -
2 sliced green onions
08 -
¼ cup diced dill pickles
09 -
Salt and pepper to taste
→ Serving Options
10 -
Slices of whole grain bread, pita, bagels, or tortillas
11 -
Optional mustard for flavor
12 -
Leafy lettuce or arugula for freshness
# Instructions:
01 -
Cut the avocado, toss out the pit, and scoop the inside into a medium bowl. Lightly smash the chickpeas with a fork or potato masher, leaving them a bit chunky. Combine the mashed chickpeas with the avocado and mix everything together until it's blended.
02 -
Throw in the lemon juice, green onion slices, diced pickles, minced garlic, fresh dill, and celery pieces. Season it with a little salt and freshly cracked black pepper.
03 -
Stir all the ingredients until well-mixed. Taste test and tweak it until it's just right – maybe a pinch more salt or a squeeze of lemon for more zip.
04 -
If mustard's your thing, spread a little on your bread. Pile a nice amount of the chickpea mix onto a slice. Add crunchy lettuce or arugula, then top it off with another slice of bread. Press lightly, and cut in half if that’s your style.
# Notes:
01 -
You can store this mix in the fridge for up to a day, though the avocado might darken slightly.
02 -
For a gluten-free version, try wrapping the filling in crisp lettuce leaves or use gluten-free bread.
03 -
Pack it for lunch! Just keep the bread and filling separate until you're ready to eat.