Chickpea Sandwich
Ingredients
o 1 15 oz can chickpeas, drained and rinsed
o 3 tbsp mayo
o 2 tbsp tahini
o 1 tbsp maple syrup
o 1 tsp dijon mustard
o salt and pepper
o ¼ cup chopped red onion
o 2 ribs celery, halved lengthwise then thinly sliced
o 4 pieces whole-grain bread, lightly toasted
Directions
1. Mash the chickpeas in a medium bowl, leaving some chickpeas whole.
2. Add in the mayo, tahini, maple syrup, and dijon then stir to combine. Season with a hefty pinch of salt and a few cracks of pepper.
3. Stir in the red onion and celery.
4. Divide the chickpea mix between the two sets of bread and enjoy!
These sandwiches started to become popular when I was in college and there are probably a million versions of it by now. I like mine because it’s simple and it’s easy to remember the proportions, at least in my mind (think 3-2-1, mayo-tahini-syrup then the dijon). This also holds up well if making in the morning for lunch at work. Lastly, be sure to use whole-grain bread - it really doesn’t taste as good on other bread.