Chickpea Salad Sandwich

Instructions

1. 1

   Cook the Chickpeas

   • Rinse the dried chickpeas and soak them in ample water overnight or for at least 8 hours.
   • Drain the soaked chickpeas. Place them in a pressure cooker with 3 cups of fresh water, the bay leaf, and turmeric powder.
   • Secure the lid and cook on high pressure for 20-25 minutes, or until the chickpeas are tender.
   • Allow the pressure to release naturally. Drain any excess water and discard the bay leaf. Let the chickpeas cool slightly.
2. 2

   Prepare the Salad Base

   • Transfer the cooked chickpeas to a medium-sized bowl.
   • Using a potato masher or the back of a fork, mash the chickpeas to a chunky, flaky consistency. Avoid making a smooth paste.
   • Add the finely chopped celery, red onion, and fresh dill to the bowl.
3. 3

   Mix the Salad

   • In a separate small bowl, whisk together the vegan mayonnaise, Dijon mustard, and fresh lemon juice until smooth.
   • Pour the dressing over the chickpea mixture.
   • Season with salt and black pepper.
   • Stir everything together with a spatula until well combined. Taste and adjust seasoning if needed.
4. 4

   Assemble the Sandwiches

   • Lightly toast the slices of whole wheat bread.
   • On four slices of bread, place a lettuce leaf.
   • Divide the chickpea salad mixture evenly and scoop it onto the lettuce.
   • Arrange 2 slices of tomato over the salad on each sandwich.
   • Top with the remaining four slices of bread.
5. 5

   Serve

   • Slice the sandwiches in half diagonally, if desired, and serve immediately.