If you’re a fan of “salad” sandwiches (such as egg salad or chicken salad), then give this vegetarian twist a try! You can even make it vegan by using vegan mayonnaise. Piepie and Boss brought this to school in their YumBoxes and ate it with a spoon (they aren’t sandwich fans) – so that is a great option as well.

The best bang for your buck is to buy dried chickpeas and cook them, but if you’re in a crunch then canned ones will do the trick! I have to say, ever since I got an Instant Pot for Christmas, I don’t use the canned stuff anymore because it literally only takes 30 minutes to cook.

what you need:

• 2 cups cooked chickpeas
• 1 celery stalk
• 1/4 small red onion
• 2 baby dill pickles
• 2 heaping tbsp mayonnaise (regular or vegan)
• salt and pepper

what to do:

1. Mix chickpeas with mayo and mash about half of it with a potato masher (or a large fork) – to give it some different textures.
2. After washing the celery, dry on a dish towel. Dice finely. Chop the onion and pickles finely as well, trying to keep everything about the same size.
3. Add diced veggies to chickpea mix and add salt and pepper to taste. Spoon onto toast (spread with avocado optional!) and enjoy!

*Leftovers stored in an airtight container will last 5 days.