Chickpea 'Egg' Salad Sandwiches
Note: drain the chickpeas into a bowl and save the liquid. The liquid is fantastic in vegan aquafaba mayo, or as eggs in vegan baking. Three tablespoons aquafaba equals roughly 1 egg.
One 540 mL can chickpeas
1 tbsp Dijon mustard
1 tbsp lemon juice or dill pickle juice
About 1/3 cup vegan mayonnaise
4 green onions, sliced
2 stalks celery, cut up into small pieces
2 tbsp or more, dill paste or fresh dill, chopped
Salt and pepper
Rinse the drained chickpeas and transfer to a bowl. Mash with a potato masher or a fork. Add the remaining ingredients and stir well. Taste and add more seasonings to your taste.
Serve as part of a salad plate, or make a sandwich with multi-grain bread, greens, tomato and avocado slices.