Ingredients
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2 (15.5 ounce) cans no-salt-added chickpeas, rinsed
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6 tablespoons extra-virgin olive oil
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3 tablespoons lemon juice
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2 teaspoons Dijon mustard
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½ teaspoon garlic powder
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¼ cup finely chopped fresh dill
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⅛ teaspoon salt
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⅛ teaspoon ground pepper
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4 tablespoons vegan mayonnaise
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8 slices whole-grain bread, toasted
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4 green lettuce leaves
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4 thin slices red onion
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4 tomato slices
Directions
- Combine chickpeas, oil, lemon juice, mustard and garlic powder in a large bowl. Using a fork or potato masher, crush the chickpeas until most are mashed but some are still whole. Stir in celery, dill, salt and pepper.
- Spread 1 tablespoon mayonnaise on 1 side of each of 4 slices of bread. Top evenly with lettuce, onion, tomato and chickpea mixture. Top with the remaining 4 slices of bread.
