Tuna sandwich and chickpea salad

What you will need:

370 g canned chickpeas, drained

1 1/2 tablespoons (20 ml) fresh lemon juice,

2 tablespoons mayonnaise

1 teaspoon Dijon mustard

1 small stalk of celery, very chopped

salt

freshly ground pepper

for serving

4 slices of bread with yeast

some lettuce leaves

cherry tomatoes, about 4-6 per sandwich

How to make it:

Put the drained chickpeas in a medium bowl. Using a blender (or a fork), mash the chickpeas. Keep some in larger pieces so that the mixture is crunchy.

Add lemon juice, mayonnaise, mustard, chopped celery, a pinch of salt and pepper. Mix well.

We try and adjust the spices as we prefer. Add more lemon juice and mayonnaise, if necessary, until it reaches the point where we like the taste.

Spread a strong amount of the chickpea salad on a slice of bread (toast it optionally). Put sliced ​​tomatoes and 1-2 large lettuce leaves. Add another coating if desired and cover with a second slice of bread.

The chickpea salad is kept covered in the refrigerator for a few days.

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