Ingredients
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2 tbsp vegan mayonnaise
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1 tbsp finely chopped dill pickles
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1 tsp Dijon mustard
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1 (15.5 oz) can low-sodium chickpeas, drained and rinsed
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1 stalk celery, finely chopped
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1 green onion, thinly sliced
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1 tbsp chopped parsley
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8 slices whole-wheat bread, toasted
To Serve:
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Sliced tomato
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Lettuce leaves
Steps
1
In a large bowl, combine the mayonnaise, pickles, and mustard. Season with salt and pepper. Add the chickpeas and lightly crush with a potato masher or fork.
2
To bowl, add the celery, green onion, and parsley and stir to combine. Season with salt and pepper.
3
Divide chickpea salad among 4 slices of toasted bread. Top with the tomato slices, lettuce, and remaining bread. Serve immediately.
