Chickpea Salad Sandwich

• servings: 3 servings
• active time: 10 minutes
• total time: 10 minutes

Ingredients

15 ounce can chickpeas (drained & rinsed)

1/2 cup celery (diced, approx. 1 medium stalk)

1/2 cup red or yellow bell pepper (diced, approx. half a medium pepper)

2 tablespoons yellow mustard

2 tablespoons tahini

2 tablespoons unsweetened dried cranberries

2 teaspoons dried dill weed

1 teaspoon garlic powder

1/4 teaspoon sea salt (or more to taste)

1/4 teaspoon black pepper (or more to taste)

whole grain sliced bread (gluten free if preferred)

sliced tomatoes, pickles, lettuce

Directions

Place the drained chickpeas in a mixing bowl and use a fork or potato masher to gently mash them. Leave some whole, don't over mash, you want some texture.

Add all remaining salad ingredients and mix well.

Serve on sliced bread of choice (soft or toasted), with lettuce, tomato and pickles, if desired.

Nutrition

• Calories: 211 kcal
• Total Fat: 9 g
• Sodium: 720 mg
• Total Carbohydrate: 26 g
• Dietary Fiber: 9 g
• Total Sugars: 2 g
• Protein: 10 g