Chickpea Salad Sandwich Makes
2 large sandwiches

INGREDIENTS:

1 (15 oz) can chickpeas, drained
1/4 cup mayonnaise
1 tablespoon Dijon mustard
1/2 teaspoon fresh lemon juice
2 tablespoons olive oil
1 stalk celery, finely diced
1 tablespoon fresh dill
1/4 cup red onion, finely chopped
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 small French baguette, cut into 2 sections
2 leaves of Romaine lettuce, torn
1 heirloom tomato, sliced

DIRECTIONS: 

1. Combine chickpeas, mayonnaise, Dijon mustard, lemon juice, and olive oil in a medium bowl.

2. Use a fork to mash ingredients until they are slightly lumpy. Stir in the celery, dill, red onion, salt, and pepper until evenly incorporated.

3. Toast the baguette, spread a heap of chickpea salad on bread, and top with fresh tomato and lettuce.