Chickpea Salad Sandwiches

Instructions

1. 1

   Drain and rinse the chickpeas, pat dry, and mash them in a bowl with a fork or potato masher until mostly broken up.

2. 2

   Finely chop the celery and pickles and add them to the chickpeas with the vegan mayo, mustard and juice of half the lemon.

3. 3

   Stir well and season with salt and pepper; add more lemon or mayo to taste.

4. 4

   Toast the bread if you like, about 5 minutes. Pile onto bread with lettuce and sliced tomato. For picky kids, serve the chickpea salad with crackers and cucumber slices instead.

5. 5

   Leftover filling keeps 3 days in the fridge for lunches.