Makes 4 sandwiches
8 slices bread, toasted
1 can chickpeas, drained, rinsed and dried
~2 tablespoons mayo
~1 teaspoon dijon mustard
1/4 medium red onion, diced
1/4 cup parsley, chopped
1-2 tablespoons capers, chopped
1/2 teaspoon kosher salt, or to taste
Freshly cracked black pepper to taste
Tomatoes, sliced, for serving
Romaine Lettuce, for serving
- Add the chickpeas to a bowl and roughly mash using a fork. There should be some whole chickpeas and some entirely crushed.
- Add the mayo, dijon mustard, red onion, parsley, capers, 1/4 teaspoon kosher salt, and freshly cracked black pepper to the bowl, and mix well to combine.
- Assemble the sandwich by spreading some mayo onto one side of each slice of bread. Add 1/4 of the chickpea salad onto one slice of toasted bread, add the tomatoes and season them with a sprinkle of kosher salt and black pepper. Then add the lettuce, and top with another slice of toasted bread. Repeat for each sandwich.
- Serve with Kosher dill pickles and kettle cooked potato chips.