Chickpea Salad Sandwich

• servings: 4 servings
• active time: 10 minutes
• total time: 10 minutes

Ingredients

(2) 15-ounce cans chickpeas, drained and rinsed

1/4 cup finely chopped celery

1/4 cup chopped green onion (or red onion)

2-3 tablespoons fresh dill (or 1 teaspoon dried dill)

1/4-1/2 cup vegan mayo (or plain yogurt)

2 tablespoons fresh lemon juice

1/2 teaspoon salt (or to taste)

bread

lettuce

sprouts

tomato slices

additional vegan mayo

mustard

Directions

In a large bowl, mash the chickpeas with a potato masher (or fork) until chunky. It's okay if some beans are whole.

Add the celery, onion, dill, vegan mayo, lemon juice and salt. Stir well to combine.

You can enjoy it right away or cover and place in the refrigerator for up to 5 days.

Assemble sandwiches: Serve in between bread with the toppings you prefer. I like sprouts, lettuce, tomato and a little mustard. Enjoy!

Nutrition

• Calories: 203 kcal
• Total Fat: 11 g
• Saturated Fat: 1 g
• Unsaturated Fat: 2 g
• Sodium: 719 mg
• Total Carbohydrate: 19 g
• Dietary Fiber: 6 g
• Total Sugars: 0.4 g
• Protein: 6 g