How to make a chickpea salad sandwich

Creamy, zesty chickpea filling

Mash canned chickpeas with a fork or pulse briefly in a food processor for texture. Combine with mayonnaise or vegan mayo, a squeeze of lemon, Dijon mustard, chopped celery, red onion, salt, and pepper. Fold in fresh herbs like dill or parsley for brightness.

Simple recipe outline:

• 1 can chickpeas, drained and mashed.
• 2–3 tbsp mayo, 1 tsp Dijon, juice of 1/2 lemon.
• 1/4 cup diced celery, 2 tbsp diced red onion, chopped herbs.

Serve on whole-grain bread with lettuce and sliced tomato. Optional add-ins: curry powder, chopped pickles, avocado, or toasted nuts for crunch.

This chickpea salad is quick, nutritious, and a great plant-based alternative to classic deli fillings.