Smashed Chickpea Salad Sandwiches with Pickles

Ingredients

• 2 Can Canned chickpeas - 2 (15-ounce cans), drained and rinsed
• 0.5 Cup Dill pickles, finely chopped - 1/2 (cup), finely chopped
• 0.5 Cup Celery, finely diced - 1/2 (cup), finely diced
• 2 Tablespoon Fresh dill, chopped - 2 (tablespoons), chopped
• 0.33 Cup Vegan mayonnaise - 1/3 (cup)
• 1 Tablespoon Dijon mustard - 1 (tablespoon)
• 1 Tablespoon Lemon juice - 1 (tablespoon)
• 0.5 Teaspoon Garlic powder - 1/2 (teaspoon)
• 0.25 Teaspoon Fine salt - 1/4 (teaspoon)
• 0.25 Teaspoon Ground black pepper - 1/4 (teaspoon)
• 8 Count Whole wheat sandwich bread - 8 (slices)

Instructions

1. Prep the chickpeas and vegetables

   1. *Drain and rinse the chickpeas*, then *finely chop the pickles, celery, and fresh dill* as needed.

2. Mash the chickpeas

   2. Add the chickpeas to a medium bowl and *mash with a fork* until mostly broken down, leaving *some chunky texture*.

3. Mix the creamy dressing into the chickpeas

   3. Stir in the vegan mayonnaise, Dijon mustard, lemon juice, garlic powder, salt, and black pepper until *creamy and evenly mixed*.

4. Fold in the crunchy additions

   4. Fold in the *chopped pickles, diced celery, and fresh dill* until the salad is *well combined*.

5. Assemble the sandwiches

   5. Divide the chickpea salad among 4 slices of whole wheat bread, top with the remaining bread, and *press gently* to form *4 sandwiches*.

6. Slice and serve

   6. Slice the sandwiches in half and serve *right away* for the best texture.