F&W’s Justin Chapple makes his healthy vegetarian sandwiches with plenty of chickpeas, onion, lemon juice and dill.
Slideshow: More Chickpea Recipes
One 15-ounce can chickpeas, rinsed
2 tablespoons mayonnaise
2 tablespoons minced red onion
1 tablespoon fresh lemon juice
1 tablespoon chopped dill
4 slices of multigrain bread, toasted
Sliced avocado and radish or alfalfa sprouts, for topping
How to Make It
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.
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