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lemon dill chickpea vegan sandwiches

This chickpea mash is creamy, loaded with dill, and is a flavour poppin' lunch!
Prep Time 10 minutes
Total Time 10 minutes
Servings 2 people


  • 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)


  • romaine
  • roasted pumpkin seeds
  • cucumber
  • tomatoes


  • 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.