This sandwich is creamy, crunchy, and delicious! There’s no mayo, which I prefer as I don’t love its taste. I added a bit of mustard and chopped pickles to give the filling a little more zing. Try not to overwork the chickpeas as the bigger chunks give the filling a nice meaty texture. I served on sourdough bread. Sandwiched between warm pita bread would also be tasty! Works well as a dip, just make sure to use a sturdy cracker.

Get the Recipe: Smashed Chickpea Avocado Salad Sandwich