Instructions

1.Cook the chickpeas: Pour both cans of chickpeas, including their liquid, into a medium saucepan. Simmer over medium heat for 10 minutes to soften them.

2.Drain and Cool: Transfer the chickpeas to a colander or sieve, draining them well. Allow them to cool for a few minutes.

3.Mash the Chickpeas: Place the drained chickpeas into a large mixing bowl. Using a potato masher or fork, mashing them to your desired consistency, leaving some chunks for texture.

4.Combine Ingredients: Add the minced celery, yellow onion, chopped parsley, vegan mayonnaise, vegan Dijon mustard, and salt to the mashed chickpeas. Stir thoroughly to ensure all ingredients are well incorporated.

5.Adjust Seasoning: Taste the mixture and adjust seasoning as needed, adding more mustard or salt to suit your preference.

6.Assemble sandwiches: Lay out the bread slices. Spread a generous portion of the chickpea salad onto half of the slices. Add optional toppings like lettuce or tomato, then top with the remaining bread slices.

7.Serve: Enjoy immediately. Alternatively, you can chill the chickpea salad in the refrigerator for 30 minutes before assembling for a cooler sandwich.