This recipe is from the Oh, She Glows cookbook.

perfected chickpea salad sandwich

1 (15oz) can chickpeas, drained and rinsed (I used chickpeas I had cooked from dried)
2 stalks celery, finely chopped
3 green onions, thinly slice (I omitted because I didn’t have any)
1/4 cup finely chopped dill pickle
1/4 cup finely chopped red bell pettper
2 – 3 tablespoons vegan mayo
1 glove garlic, minced (omitted, this would be too garlicky for me)
1 1/2 teaspoons yellow mustarg
2 teaspoons minced fresh dill (I used 1 t dried dill but it’s optional)
1 1/3 – 3 teaspoons fresh lemon juice, to taste
1/4 teaspoon fine-grain sea salt, to tast
freshly ground black peper

Toasted bread, crackers, tortillas or lettuce for serving

1. In a large bowl, mash the chickpeas with a potato masher or fork until flaky in texture
2. Stir in celery, green onions, pickles, bell peppers, mayo and garlic until combined
3. Stir in mustard and dill and season with lemon juice, salt and pepper, adjusting to your taste
4. Serve on toast, cracker, lettuce wrap or in a green salad.