Mashed Chickpea Salad Sandwich*

This is my new favorite sandwich! I came across this recipe at The Abolitionist Vegan Society website and I thought it looked good. I had no idea how good until I tried it - it's unbelievable! I used the Roasted Red Pepper Hummus (see recipe below) - chickpeas over chickpeas - yum! The texture is creamy, crunchy, and rich, and the sandwich is extremely satisfying!

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Ingredients

• 1 can (15 oz) chickpeas (garbanzo beans), drained and rinsed
  
• 1/2 cup celery, sliced
  
• 1/2 cup carrots, diced
  
• 1/4 – 1/3 cup scallions, sliced
  
• 1/4 cup or so hummus or tahini (any vegan mayo works too)**
  
• 1 – 2 tablespoons mustard (stoneground or dijon)
  
• Sea salt & cracked pepper, to taste
  
• Dash of garlic powder
  
• Juice of 1 lemon, optional
  
• Small handful pepitos, optional
  
• Paprika/smoked paprika, garnish
  
• Two slices of your favorite whole grain bread
• Leafy greens
• Avocado, mashed (optional)

Preparation of Chickpea Salad and Chickpea Salad Sandwich

1. Drain and rinse the chickpeas.
   
2. Place chickpeas in medium size bowl and roughly mash with a fork, potato masher or pastry blender. 
   
3. Add the remaining ingredients except for the bread, leafy greens, and avocado, and combine. 
   
4. Add more hummus if you like it creamier and taste for seasoning.
   
5. Layer the bottom slice of bread with leafy greens.
   
6. Add chickpea salad.
   
7. Spread mashed avocado on the top slice of bread and place it over the chickpea salad.
   

*Source: The Abolitionist Vegan Society

**If you find your hummus is a bit thick, thin it out with a tablespoon or two of water. This will make for a perfect consistency to use as a binder without being overly thick and/or drying as well.