Chickpea Salad Sandwich 

Chicken, egg and tuna salads are classics but this protein-packed chickpea salad is just as satisfying and delicious. Serve it on some toasted bread with a slice of tomato, avocado, & lettuce. A pickle on the side is always a good idea too!

Ingredients: (serves 6)

2 (15 ounce) cans of chickpeas, rinsed

1/2 cup vegan mayo (I use Earth Balance brand)

1/4 cup water

1 tablespoon lemon juice

salt & pepper

2 celery ribs, finely chopped

1/3 cup dill pickles, finely chopped

2 scallions, sliced thin

2 tablespoons minced fresh parsley

Multigrain bread, toasted

Instructions: 

1.) Process 3/4 cup chickpeas, mayo, water, lemon juice, and 1/2 teaspoon salt in food processor until smooth – about 30 seconds, scraping down the sides of bowl as needed.

2.) Add remaining chickpeas to food processor and pulse until coarsely chopped with some larger pieces remaining – about 4 pulses.

3.) Combine chickpea mixture, celery, pickles, scallions, and parsley in large bowl and season with salt and pepper to taste. Spread chickpea salad evenly over toasted bread, add your extras (tomato, avocado, etc) and serve!