Ingredients:

  • 1 (15-ounce) can chickpeas, drained and rinsed (425g)
  • 1/4 cup finely chopped celery (30g)
  • 1/4 cup finely chopped red onion (30g)
  • 2 tablespoons chopped fresh parsley (10g)
  • 2 tablespoons plain Greek yogurt (30g)
  • 1 tablespoon lemon juice (15ml)
  • 1 tablespoon Dijon mustard (15ml)
  • 1/4 teaspoon salt (1.5g)
  • 1/4 teaspoon black pepper (1.5g)
  • 4 slices whole-wheat bread
  • Lettuce leaves (optional)
  • Sliced tomato (optional)
  • Sprouts (optional)

Instructions:

  1. In a large bowl, mash the drained and rinsed chickpeas using a fork or potato masher. Leave some chickpeas slightly chunky for texture.
  2. Add the chopped celery, red onion, and parsley to the bowl with the mashed chickpeas.
  3. In the same bowl, add the Greek yogurt, lemon juice, Dijon mustard, salt, and pepper.
  4. Stir all the ingredients together until well combined.
  5. Spread the chickpea salad mixture evenly onto two slices of bread. Top with optional lettuce, tomato, or sprouts. Place the remaining slices of bread on top.
  6. Cut the sandwiches in half and serve immediately.