Ingredients:

  • 1 can (15 oz / 425g) Chickpeas, drained and rinsed
  • 1 tbsp Lemon juice, freshly squeezed
  • 1 tsp Dijon mustard
  • 3 tbsp Vegan mayonnaise
  • 2 stalks Celery, finely diced (approx. 50g)
  • 2 Green onions, thinly sliced (approx. 20g)
  • 2 tbsp Fresh dill, chopped
  • 0.5 tsp Garlic powder
  • 0.25 tsp Salt
  • 0.25 tsp Black pepper
  • 4 slices Sourdough bread, lightly toasted
  • 1 cup Fresh alfalfa sprouts
  • 6 slices English cucumber

Instructions:

  1. Place the drained and rinsed chickpeas in a medium bowl and add the 0.5 tsp garlic powder, 0.25 tsp salt, and 0.25 tsp black pepper.
  2. Smashed the beans using a fork or potato masher until about two thirds are broken down until a mix of smooth paste and chunky halves remains.
  3. Add the vegan mayonnaise, Dijon mustard, and lemon juice to the chickpea base. Fold the ingredients together until the binder is creamy and well-distributed.
  4. Gently fold in the diced celery, sliced green onions, and fresh chopped dill. Stirring lightly ensures the aromatics maintain their crisp texture.
  5. Layer the base with 3 slices of English cucumber and 0.5 cup of alfalfa sprouts per sandwich.
  6. Scoop the filling onto the greens and top with the second slice of bread.