4sliceswholemeal or multi seeded bread(with dairy free spread, optional)
A few leaves of rocket or other salad
1tomatosliced
Instructions
Drain and rinse the can of chickpeas (you can keep the liquid to use in other recipes like our vegan meringues).
Add the chickpeas to a bowl and mash roughly with a potato masher or a fork until they are partly broken down into a paste, but with some chickpeas still remaining whole.
Add the rest of the chickpea mayo ingredients, and stir / mash to combine.
Pile the chickpea mixture onto two slices of bread, then top with the lettuce and tomato and another slice of bread to make two sandwiches. Enjoy!
Notes
The mixture can be kept in the fridge for up to three days.