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August 23, 2022


  • 2 (15.5 ounce) cans of no-salt-added chickpeas, rinsed
  • 6 tablespoons extra-virgin olive oil
  • 3 tablespoons lemon juice 
  • 2 teaspoons Dijon mustard
  • ½ teaspoon garlic powder
  • ½ cup finely chopped celery
  • ¼ cup finely chopped fresh dill
  • ⅛ teaspoon salt
  • ⅛ teaspoon ground pepper
  • 4 tablespoons vegan mayonnaise
  • 8 slices of whole-grain bread, toasted
  • 4 green lettuce leaves
  • 4 thin slices of red onion




        1. 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.

        2. 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.


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