These Vegan Chickpea Salad Sandwiches with Avocado and Dill are a creamy, flavorful twist on classic comfort food. Mashed chickpeas and avocado create a protein-packed, creamy filling, while dill adds a burst of fresh, herby flavor. Perfect for lunch, picnics, or a light dinner, these sandwiches are easy to prepare and completely plant-based.
Why You’ll Love This Recipe
- Quick and Easy: Ready in under 15 minutes, making it perfect for busy days.
- Nutritious and Satisfying: Packed with plant-based protein, fiber, and healthy fats.
- Customizable: Adjust the seasoning and toppings to suit your preferences.
- Meal-Prep Friendly: Make the chickpea salad ahead of time for quick sandwich assembly.
Ingredients
For the Chickpea Salad:
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 ripe avocado
- 2 tablespoons fresh dill, chopped (plus more for garnish)
- 1 tablespoon Dijon mustard
- 1 tablespoon vegan mayo (optional, for extra creaminess)
- 1 tablespoon lemon juice
- 1/4 teaspoon garlic powder
- Salt and pepper, to taste
For the Sandwiches:
- 8 slices of bread (gluten-free or whole-grain if desired)
- Lettuce leaves
- Sliced tomato
- Sliced cucumber
Ingredient Breakdown
Chickpeas
Rich in protein and fiber, chickpeas are the hearty base for the salad.
Avocado
Adds creaminess and healthy fats, eliminating the need for a lot of mayo.
Dill
Provides a fresh, tangy flavor that pairs perfectly with the creamy chickpea salad.
Instructions
Step 1: Prepare the Chickpea Salad
- In a large mixing bowl, mash the chickpeas with a fork or potato masher until they’re mostly broken down, leaving a few chunks for texture.
- Add the avocado and mash it into the chickpeas until well combined.
- Stir in the Dijon mustard, vegan mayo (if using), lemon juice, garlic powder, dill, salt, and pepper. Mix well.
Step 2: Assemble the Sandwiches
- Toast the bread slices if desired.
- Layer lettuce, tomato, and cucumber slices on one piece of bread.
- Spread a generous amount of chickpea salad on top of the vegetables.
- Top with another slice of bread. Repeat for the remaining sandwiches.
Step 3: Serve
- Cut the sandwiches in half and serve immediately. Garnish with extra dill if desired.
Picture Gallery
Tips and Variations
- Make It Spicy: Add a pinch of cayenne pepper or chopped jalapeño for a spicy kick.
- Add Crunch: Stir in diced celery, red onion, or pickles for extra texture.
- Low-Carb Option: Serve the chickpea salad in lettuce wraps instead of bread.
- Meal Prep: Store the chickpea salad in an airtight container in the fridge for up to 3 days. Assemble sandwiches just before serving.
- Bread Substitutes: Use gluten-free wraps, bagels, or even crackers for different serving options.
Nutritional Information (Per Sandwich – Using Whole-Grain Bread)
- Calories: 310
- Protein: 12g
- Carbohydrates: 38g
- Fat: 12g
- Fiber: 10g
- Iron: 15% of the daily value
- Vitamin C: 25% of the daily value
This sandwich is a well-balanced, nutrient-dense option for a healthy and satisfying meal.
Conclusion
These Vegan Chickpea Salad Sandwiches with Avocado and Dill are a creamy, fresh, and flavorful way to enjoy a plant-based lunch. They’re quick to prepare, easy to customize, and perfect for sharing with friends or family. Whether you enjoy them as a midday meal or a light dinner, these sandwiches are sure to become a favorite in your recipe rotation.
Have you tried this recipe? Share your tips, creative variations, or photos in the comments below! Don’t forget to tag us on social media with your sandwich creations—we’d love to see them.
Frequently Asked Questions
1. Can I use dried chickpeas instead of canned?
Yes! Cook dried chickpeas until tender and use 1 1/2 cups as a substitute for one can.
2. How long does the chickpea salad last in the fridge?
Store the chickpea salad in an airtight container for up to 3 days. Stir before using, as it may separate slightly.
3. Can I freeze the chickpea salad?
It’s not recommended, as the avocado may change texture when thawed.
4. What pairs well with these sandwiches?
Serve with a side of fresh fruit, soup, or sweet potato fries for a complete meal.
5. Can I make this oil-free?
Yes! Skip the vegan mayo and rely on the avocado for creaminess.
Disclaimer: The nutritional information provided is an estimate based on standard ingredient values and typical serving sizes and is for informational purposes only. Variations in ingredients, brands, preparation methods, and portion sizes may result in differences in the actual nutritional content of your dish. This recipe is not intended to replace professional dietary advice or medical guidance. Individual dietary needs vary, so always consult a registered dietitian, nutritionist, or healthcare provider for specific concerns. By using this recipe, you agree that the creators are not responsible for any outcomes, including inaccuracies or adverse reactions.