Chickpea Salad Sandwich

Mashed chickpeas make a creamy, crunchy sandwich filling with celery, red onion, lemon, and mustard on toasted whole-grain bread.

Prep: 15 min · Cook: 4 min · Yield: 4 · Method: Stovetop

Ingredients

• 2 cans (15 ounces each), drained and rinsed cooked chickpeas
• 2 stalks celery
• 0.25 small red onion
• 0.333 cup mayonnaise
• 1 tablespoon dijon mustard
• 1 medium lemon
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 8 slices whole-grain bread
• 4 leaves lettuce leaves

Cooking instructions

1. Drain and rinse the chickpeas. Pat them dry, then place them in a large bowl and mash with a fork until mostly broken down, leaving some pieces for texture. (about 4 min)
2. Finely chop the celery and red onion. Add them to the chickpeas with the mayonnaise, mustard, the juice of half the lemon, salt, and black pepper. Stir until evenly combined. Taste and add more lemon juice or salt if needed. (about 5 min)
3. Heat a dry skillet over medium heat. Toast the bread in batches until lightly crisp and golden, about 1 to 2 minutes per side. (about 4 min) — Medium heat
4. Place a lettuce leaf on four toast slices. Divide the chickpea salad among them, spreading it evenly, then top with the remaining toast slices. Serve immediately. (about 2 min)