Chickpea Salad Sandwiches

2 cans chickpeas, drained, rinsed, and smashed
2 stalks of celery, finely diced
2 small carrots, finely diced
1/2 medium red onion, finely diced
2 Tbsp. mayo
2 tsp. spicy mustard (I use Garlic Aioli mustard from Trader Joes)
2 tsp. sriracha
2 Tbsp. lemon juice
1 tsp. garlic powder, onion powder, and turmeric
black pepper

Mix everything together in a bowl and serve on bread in sandwich form (with pickles and lettuce!) or as a dip with pita chips. Makes, as always, two lunches and two dinners.

Recipe adapted from Chickpea Magazine


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