Chickpea Salad Sandwiches

• Level:Easy

• Total: 15 min
• Active: 15 min

• Yield:2 sandwiches (1 1/2 cups chickpea salad)

Ingredients

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One 15-ounce can chickpeas, drained and rinsed

3 tablespoons mayonnaise or vegan mayonnaise spread

1 tablespoon fresh lemon juice

1 tablespoon roughly chopped fresh dill

2 teaspoons capers

1 1/2 teaspoons stone-ground mustard

1/2 teaspoon ground turmeric

Kosher salt and freshly ground black pepper

2 tablespoons roasted unsalted pepitas

1 cup lightly packed baby kale

4 slices whole wheat bread, toasted

Directions

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1. Mash the chickpeas, mayonnaise, lemon juice, dill, capers, mustard, turmeric, 1/2 teaspoon salt and several grinds of pepper in a large bowl with a fork or potato masher, scraping down the sides of the bowl with a rubber spatula as needed, until the chickpeas are crushed and the salad is slightly chunky. Taste and adjust the seasoning with salt and pepper.
2. Spread the salad onto 2 slices of the bread, top with the pepitas and baby kale and then sandwich with the remaining 2 slices bread. Serve immediately.  

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