Makes 4 servings
1 can (15 ounces) chickpeas, rinsed and drained
1 stalk celery, chopped
1 dill pickle, chopped (about 1/2 cup)
1/4 cup finely chopped red or yellow onion
1/3 cup vegan mayonnaise
1 teaspoon lemon juice
1/4 teaspoon salt
Whole grain bread
Lettuce and tomato slices
Place chickpeas in a medium bowl. Coarsely mash with a potato masher, leaving some beans whole.
Add celery, pickle and onion; stir to mix. Add mayonnaise and lemon juice; mix well. Taste and add 1/4 teaspoon salt or more, if desired. Sprinkle with pepper, if desired; mix well. Serve on bread with lettuce and tomato, if desired.
Metro Creative Graphics