Recipes Sandwiches + Wraps Chickpea Salad Sandwiches 4.0 (1) 1 Review F&W's Justin Chapple makes these vegetarian sandwiches with plenty of chickpeas, onion, lemon juice, and dill. By Justin Chapple Justin Chapple Facebook Instagram Twitter Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he is the culinary director-at-large of Food & Wine and host of their video series, Mad Genius Tips, for which he was nominated twice for a prestigious James Bead Award.One of my favorite things in the world are cookbooks. For that reason, I wrote two of them: Just Cook It! and Mad Genius Tips! Check them out because I'm sure you'll love them as much as I loved writing them. Oh, by the way, you might've seen some of my work in magazines such as Food & Wine, People, O, The Oprah Magazine, Real Simple, and Rachel Ray In Season, among other publications. I've appeared on some shows you might recognize, like NBC's Today, ABC's LIVE with Kelly and Ryan, Food Network's The Kitchen, Hallmark's Home & Family, and Fox's Good Day New York, among others. You might also recognize me from the live classes I teach on Food Network Kitchen.Originally from California, I moved to New York City in 2003. I graduated from the French Culinary Institute. I joined FOOD & WINE in 2010, helping produce the Food & Wine Classic in Aspen. I split my time between New York City and the Catskills. I live with my husband, Jason, and my mini-dachshund Millie. Food & Wine's Editorial Guidelines Updated on January 1, 2016 Print Rate It Share Share Tweet Pin Email Photo: © Eva Kolenko Total Time: 20 mins Yield: 4 Ingredients 1 can chickpeas (5-ounce rinsed) 2 tablespoons mayonnaise 2 tablespoons red onion (minced) 1 tablespoon lemon juice (fresh) 1 tablespoon dill (chopped) Salt Pepper 4 slices multigrain bread (toasted) Sliced avocado and radish or alfalfa sprouts (for topping) Directions In a large bowl, gently mash the chickpeas with a fork. Stir in the mayonnaise, onion, lemon juice and dill. Season with salt and pepper. Spoon the chickpea salad onto 4 toasts and top with sliced avocado and sprouts. Serve. Rate it Print