Ingredients:

  • 2 (15-ounce/425g) cans chickpeas, drained and rinsed
  • 1/4 cup (30g) red onion, finely chopped
  • 1/4 cup (30g) celery, finely chopped
  • 1/4 cup (30g) dill pickle, finely chopped
  • 2 tablespoons (30ml) mayonnaise
  • 1 tablespoon (15ml) Dijon mustard
  • 1 tablespoon (15ml) lemon juice, freshly squeezed
  • 1 tablespoon (15ml) chopped fresh parsley
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • Pinch of salt, or to taste
  • 4 slices of your favourite bread
  • Lettuce leaves

Instructions:

  1. In a large bowl, mash the drained and rinsed chickpeas with a potato masher or fork. Leave some chickpeas slightly chunky for texture.
  2. Add the chopped red onion, celery, and dill pickle to the bowl with the mashed chickpeas.
  3. In the same bowl, add the mayonnaise, Dijon mustard, lemon juice, chopped parsley, garlic powder, black pepper, and salt. Add hot sauce if using.
  4. Mix all ingredients thoroughly until well combined and the chickpea salad has reached your desired consistency. Taste and adjust seasoning as needed.
  5. Spread the chickpea salad generously onto two slices of bread. Top with lettuce leaves (and tomato or avocado, if desired). Cover with the remaining slices of bread.
  6. Cut the sandwiches in half and serve immediately.