What you will need:

  • 370 g canned chickpeas, drained
  • 1 1/2 tablespoons (20 ml) fresh lemon juice,
  • 2 tablespoons of mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 small stalk celery, very finely chopped
  • salt
  • freshly ground pepper

for serving

  • 4 slices of sourdough bread
  • some lettuce leaves
  • cherry tomatoes, about 4-6 per sandwich

How to make it:

  1. Put the drained chickpeas in a medium bowl. Using a blender (or a fork), puree the chickpeas. Keep some in larger pieces so the mixture is crunchy.
  2. Add lemon juice, mayonnaise, mustard, chopped celery, a pinch of salt and pepper. Mix well.
  3. Taste and adjust the seasonings as you prefer. Add more lemon juice and mayo, if needed, until it reaches the point where we like the taste.
  4. Spread a generous amount of the chickpea salad on a slice of bread (toast it optionally). Put tomato in slices and 1-2 large lettuce leaves. Add more topping if desired and cover with a second slice of bread.
  5. The chickpea salad can be kept covered in the refrigerator for a few days.