Ingredients:

  • 1 can (15 oz) chickpeas, drained and rinsed (425 g)
  • 1/4 cup mayonnaise (60 g, or vegan mayo for a vegan option)
  • 1 tablespoon Dijon mustard (15 g)
  • 1/2 cup celery, finely chopped (50 g)
  • 1/4 cup red onion, finely chopped (40 g)
  • 1/4 cup bell pepper, finely chopped (30 g)
  • 1 tablespoon fresh lemon juice (15 mL)
  • Salt and pepper, to taste
  • 8 slices of whole grain or gluten-free bread
  • Lettuce leaves, for serving
  • Optional: tomato slices and cucumber slices

Instructions:

  1. In a mixing bowl, add rinsed chickpeas and mash with a fork or potato masher until partially smooth, leaving some texture.
  2. Add mayonnaise, Dijon mustard, chopped celery, red onion, bell pepper, and lemon juice to the bowl. Season with salt and pepper and stir until well combined.
  3. For enhanced flavors, cover and refrigerate for 10 minutes (or up to two hours) before serving.
  4. Spread chickpea salad evenly onto 4 slices of bread. Top with lettuce and any optional vegetables such as tomato or cucumber. Finish with remaining slices of bread.
  5. Cut in half, serve immediately, or wrap tightly for later.