Chickpea Dill Salad Sandwich

Ingredients

Chickpea salad

(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

For the sandwiches

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 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!

Makes about 3 servings, about 14 grams of protein per serving