Chickpea Salad

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

Black pepper

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.

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