Lettuce, tomato and pickles are great toppings to start with, and the sky’s the limit from there. Add pickled pepperoncini or banana peppers, thinly sliced rings of bell pepper, red onion or coins of cucumber, broccoli or alfalfa sprouts or finely shredded cabbage.
Ingredients
- 1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
- 1/2 cup finely chopped onion
- 1/2 cup finely chopped celery
- 1/2 cup vegan mayonnaise
- 3 tablespoons honey mustard or dijon mustard
- 2 tablespoons snipped fresh dill
- 1 tablespoon red wine vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon paprika
- 1/4 teaspoon pepper
- 12 slices multigrain bread
- optional toppings: romaine leaves, tomato slices, dill pickle slices and sweet red pepper rings
Instruction
- Place chickpeas in a large bowl; mash to desired consistency. Stir in onion, celery, mayonnaise, mustard, dill, vinegar, salt, paprika and pepper. Spread over 6 bread slices; layer with toppings of your choice and remaining bread.
