Chickpea Salad Sandwich

Ingredients

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, canned

  15 ½ oz or 439g

• Celery

  Raw

  ¼ cup chopped or 25g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 tbsp chopped or 12g

• Vinegar

  Cider

  1 ½ tbsp or 22g

• Dijon mustard

  Grey poupon

  1 tbsp or 15g

• Whole-wheat bread

  Commercially prepared

  2 slice or 56g

• Lettuce

  Butterhead (includes boston and bibb types), raw

  4 leaf, large or 60g

• Mayonnaise-like dressing

  Regular, with salt

  ¼ cup or 59g

• Cayenne pepper

  Spices, red or cayenne

  1 pinch or 0.4g

Directions

1. Place chickpeas in the bowl of a food processor and pulse two or three times to roughly chop. Add the cayenne, celery, scallions, vinegar, and dijon, and pulse two or three times more to incorporate. (No food processor? Place drained chickpeas in a bowl and mash with a fork. Chop the scallions and celery a little finer.)
2. Lay out the bread and place the lettuce leaves on two slices. Spoon on the chickpea mixture and top with the other slice of bread. Cut in half and enjoy!
3. Recipe inspired by: http://www.thekitchn.com/vegetarian-lunch-chickpea-of-t-114022

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