Chickpea Salad Sandwich

Ingredients

• 1-15oz can organic chickpeas, rinsed and drained
• 2 medium carrots, diced small (yields about 1 cup)
• 3 celery stalks, diced small (yields about 1/2 cup)
• 1/2 cup fresh cilantro or parsley tightly packed, finely chopped
• 2 tbsp roasted sunflower seeds
• For the dressing:
• 3 tbsp regular or vegan mayo ( See note #1)
• 1 tbsp wholegrain mustard
• 1 tbsp lemon
• 1 tbsp brown mustard
• 1/4 tsp ground black pepper
• A couple of splashes of hot sauce (optional)

Instructions

1. 1

   Pulse the chickpeas in the food processor 4-5 times until they just start to break down (we like the chickpea salad chunky. If you like it smoother, pulse a few more times)

2. 2

   Add the diced carrots, celery, cilantro, and sunflower seeds and mix well. Transfer to a bowl and set aside

3. 3

   To prepare the dressing, whisk all the ingredients together in a bowl until smooth and creamy. Add to the chickpea mixture, mix well and refrigerate until ready to use

4. 4

   Enjoy it on a sandwich (see sandwich add-on suggestion in note #3 below), eat it with crackers, or on a bed of lettuce