lemon dill chickpea vegan sandwiches
This chickpea mash is creamy, loaded with dill, and is a flavour poppin' lunch!
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)
- 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.