It is so velvety and scrumptious that you won't be able to realize it's not the real thing!
INGREDIENTS
"tuna" salad– 13 oz jar of chickpeasdrained– 1 1/2 tablespoons fresh lemon juicemore to taste– 2 tablespoons mayonnaisemore to taste– 1 teaspoon Dijon mustardmore to taste– 1 small celery stalkvery finely chopped– sea saltto taste– freshly ground pepperto tastefor serving– 4 slices sourdough bread– handful of lettuce leave– cherry tomatoesabout 4-6 per sandwich, heirloom tomatoes are perfect too
Step 1
Soak beans and put them in a medium-sized bowl. Mash the chickpeas with a stick mixer or a fork. Most of the chickpeas should be mashed, but some should only be broken up.
INSTRUCTION
Step 2
Add chopped celery, mustard, lemon juice, and a pinch of salt and pepper. Do a good mix. Change the seasonings to suit your tastes.
Step 3
If you need to, add more lemon juice and mayonnaise until you get the consistency you want.
Step 4
Spread a lot of the chickpea salad on one piece of bread. If you'd like, you can toast it first. Add a few big lettuce leaves and slices of tomato on top.
Step 5
Cover with a second slice of bread and add more toppings if you want. Do it again for more sandwiches, then serve them.
Step 6
Cover and store any extra chickpea salad in the fridge for up to a few days.