Chickpea Salad Sandwiches

LunchNo-Cook10 minServes 3Vegetarian

Ingredients

• 1 can (15 oz) chickpeas, drained
• 3 tbsp mayonnaise
• 1 celery stalk, diced
• 1 tsp mustard
• 1 tsp lemon juice
• 6 slices bread

Amounts are scaled from the original 3 servings; cooking times may change for bigger batches.

Steps

1. Mash the chickpeas with a fork, leaving some texture.
2. Stir in mayonnaise, celery, mustard, lemon juice, salt and pepper.
3. Spread on bread and close the sandwiches.

Swaps

• Lime juice or a small splash of vinegar can stand in for lemon.
• Plain Greek yogurt can replace some or all of the mayonnaise.

Times are a guide; ovens and air fryers vary. Cook poultry to 165°F, ground meat to 160°F, and pork and fish to 145°F. Diet tags come from the ingredient list; check labels for allergens.

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