It’s crunchy, creamy & fresh tasting. Perfect for a hot summer afternoon and packed with protein from the chickpeas. The beauty of this salad sandwich is that it’s customisable, so you can sub in your favourite herbs and seasonings.
1 x 400g tin chickpeas, drained
1/2 cup plant based mayo
1 tsp lemon juice
1/4 cup celery, diced
3 tbsp dill pickles, diced
1/4 cup roasted almonds, chopped
2 tbsp chopped flat leaf parsley
1 avocado, diced
Pinch of salt and pepper
Baby cos lettuce leaves
8 slices Low GI bread
Put half of the chickpeas in a bowl and mash roughly with the mayo and lemon juice.
Add and stir the celery, pickles, almonds, parsley, avocado and seasoning together.
Top 4 slices of bread with the chickpea mixture and lettuce leaves, and top with the remaining bread slices to complete your sandwich.