These lemon dill chickpea vegan sandwiches will make all your lunch dreams come true! This right here is a DYNAMITE combo. It’s protein-packed, vegan, and full of zest! If you are looking for new inspiration for lunches, this recipe is JUST what you need. Simple ingredients are used in this chickpea mash and it should only take you 10 minutes to throw it all together- talk about the perfect quick lunch.
These vegan sandwiches are filled with the heavenly combination of dill, lemon, avocado, nutritional yeast, and chickpeas. I mean if you love avocado toast (who doesn’t) then you are sure to love this avocado sandwich spread. It basically takes your avocado toast to the next level.
If you are a vegetarian or vegan you have been asked how you get your protein over and over again. And then you are faced with that moment when the fiftieth person asks you and it takes everything in your self-control not to kick them in the crotch. How do people not know about plant sources for protein at this day in age? It still shocks me.
Quinoa, nutritional yeast, all beans, nuts, seeds, vegetables, tofu and lentils are just a few. And from that list, there are a ton of variations and recipes that are produced from those foods. In this vegan sandwich, chickpeas and nutritional yeast have got you covered in the protein department. This chickpea mash is super filling, high in protein and fibre. Your belly will be nice and full for the afternoon after this tasty avocado sandwich spread.
here are a few reasons why I love these vegan sandwiches, so listen up!
- This chickpea mash is so quick to make. You won’t even believe it! It will take you ten minutes to make and 2 minutes to gobble down. This recipe makes enough for 2 loaded up sandwiches, but if you need more, it could easily double. This mash is definitely best when fresh, but it lasts decently for 1-2 days. If you can, make it fresh.
- I’m a big fan of the dill + lemon combo. I find they beautifully complement one another and add the main flavours to these vegan sandwiches. Fresh dill is the way to go as it has a strong taste and really pops compared to dried dill. I feel like the common pattern in these vegan sandwiches is fresh is best! Side note: if dill isn’t your jam, I feel like basil would be an AMAZING substitute. I have not tested basil but as I am sitting here typing, basil popped in my head and I feel pretty confident it would be a great sub.
- This avocado sandwich spread is a one-bowl kind of recipe. Don’t worry about a messy kitchen, because this recipe doesn’t use bowls upon bowls to create the finished product. The one bowl you will need is a food processor to mix all the ingredients together. I’m obsessed with my food processor. My mom got it for me for a graduation gift years ago and I was beyond thrilled. It still works just as good as the day I got it, and I use it probably at least twice a week. At the very least. So invest in one and make all the yummy recipes (like this one) out there. You will never look back.
These chickpea mash sandwiches are a cinch to make. They are loaded with flavours that pop. They are creamy and protein-filled. This is a recipe that makes you feel like a rockstar in the kitchen because it takes no time to make and the end result is a killer and tasty product. This recipe sets you up to succeed in the kitchen! So leave that boring avocado toast to the side and spice things up for your lunch with these vegan sandwiches.
lemon dill chickpea vegan sandwiches
- 1 cup chickpeas (washed, drained and dried)
- 1/2 ripe avocado
- 2 tbsp fresh dill
- 2 tbsp nutritional yeast
- 1 tsp lemon zest
- 1/2 lemon (juiced)
- salt and pepper to taste
- 4 pieces bread (spelt or GF)
- roasted pumpkin seeds
- Combine all ingredients together in a food processor, until thoroughly combined. You can leave it a little chunky or process until smooth. I kept mine a little chunky.
- Assemble on a piece of bread (option to toast the bread). I used a little bit of coconut oil as a spread, added my chickpea mash. Option to top with other vegetables, such as romaine, cucumber, and roasted pumpkin seeds.
- Best eaten fresh. Or store in a closed container, in the fridge for 2 days.