Chickpea Salad Sandwich

Instructions

1. 1

   Prepare and Mash Chickpeas

   • Drain the canned chickpeas and rinse them thoroughly under cold water. Pat them dry with a paper towel to remove excess moisture.
   • Place the dried chickpeas in a medium-sized bowl. Using a potato masher or the back of a fork, mash them until they reach a flaky, chunky consistency. Avoid over-mashing into a paste; some texture is desirable.
2. 2

   Create the Salad Mixture

   • To the bowl of mashed chickpeas, add the mayonnaise, finely chopped celery, finely chopped red onion, Dijon mustard, and fresh lemon juice.
   • Stir all the ingredients together with a spatula or spoon until everything is well combined and evenly coated in the dressing.
3. 3

   Season and Chill

   • Season the chickpea salad mixture with salt and freshly ground black pepper.
   • Stir again, then taste and adjust the seasoning as needed. For best flavor, cover the bowl and chill in the refrigerator for at least 10 minutes to allow the flavors to meld.
4. 4

   Assemble the Sandwiches

   • While the salad is chilling, lightly toast the 8 slices of bread until golden brown. This prevents the sandwich from becoming soggy.
   • Lay out the toasted bread slices. On four of the slices, place a lettuce leaf.
   • Generously scoop and divide the chickpea salad mixture evenly onto the lettuce.
   • Top the salad with a slice or two of fresh tomato.
   • Place the remaining four slices of bread on top to complete the sandwiches.
5. 5

   Serve

   • Slice the sandwiches in half diagonally, if desired.
   • Serve immediately for the best texture and taste.