Ingredients:

  • 1 can (15 oz / 425g) chickpeas, rinsed and drained
  • 1/4 cup (60ml) vegan mayo
  • 1 tbsp (15ml) Dijon mustard
  • 1 tbsp (15ml) fresh lemon juice
  • 1/4 cup (15g) celery, finely diced
  • 2 tbsp (10g) red onion, finely minced
  • 1 tbsp (5g) capers or diced dill pickles
  • 1/4 tsp (1.5g) salt
  • 1/4 tsp (1g) cracked black pepper
  • 4 slices (120g) toasted sourdough or sprouted grain bread
  • 2 large (10g) butter lettuce leaves
  • 4 slices (40g) vine-ripened tomato
  • 4 thin slices (20g) cucumber

Instructions:

  1. Drain the chickpeas thoroughly and place them in a medium mixing bowl. Use a potato masher or fork to crush them until about 50% of the beans are smashed, maintaining a mixture of creamy puree and whole chunks.
  2. Add the vegan mayo, Dijon mustard, and lemon juice to the bowl, stirring until the mixture is velvety.
  3. Fold in the diced celery, red onion, and capers, mixing until the vegetables are evenly distributed.
  4. Toast the bread slices. Place a lettuce leaf on each slice to create a moisture barrier.
  5. Scoop a generous portion of the smashed chickpea salad filling onto the lettuce and press down slightly. Top with tomato and cucumber slices before closing the sandwich.