Chickpea Egg Salad Sandwich

5

This chickpea salad is an ideal make-ahead recipe for a week of delicious sandwiches. It’s super fresh tasting with lemon and parsley, and comes without that eggy smell that tends to scare co-workers away. It packs a good punch of protein, fiber, and antioxidants from the chopped veg - like eating a salad and a sandwich in one! Just layer between 2 pieces of your favorite toast, and you’re ready to roll.

Ingredients:

• 2 cans chickpeas

• 1/4 cup chopped yellow onion (1/2 a small onion)

• 3/4 cup finely chopped celery (2 large stalks)

• Red bell pepper (1 small pepper)

• 3/4 cup chopped parsley (stems and all - yay fiber!)

• 1/4 cup mayo

• 1 tbsp yellow mustard

• 1 Tbsp lemon juice

• 1/2 tsp salt

Instructions:

Rinse and drain 2 cans of chickpeas. Place in a large bowl and smash with a potato masher until crumbly in texture. Finely dice 1⁄2 small onion, 2 large stalks of celery, 1 small red bell pepper, and a handful of fresh parsley. Add to bowl with the smashed chickpeas. Finally add in the mayo, mustard, lemon juice and salt, and stir to combine. This chickpea salad tastes great on it’s own but if you’re a sandwich connoisseur then some sliced avocado, spinach, or alfalfa sprouts adds an extra special touch.