Yield: about 3 sandwiches

Time: 15 minutes


  • 1 15-oz can chickpeas (rinse and drained)

  • 3 tbsp tahini

  • 1 tsp dijon or spicy mustard

  • 1 tsp maple syrup

  • 1-2 tsp lemon juice

  • 2 tsp nutritional yeast

  • ¼ cup chopped red onion

  • ¼ cup chopped celery

  • ½ cup chopped apple  

  • Salt and pepper to taste

  • Sliced pickle, tomato, lettuce, and chopped dill (optional)

  • 4-6 slices of toasted bread


  1.  Add chickpeas to a mixing bowl and mash with a fork. Then add tahini, mustard, maple syrup, lemon juice, nutritional yeast, chopped red onion, celery, chopped apple, salt and pepper. Mix with spoon and adjust seasonings to your preference.

  2. Toast bread and prepare optional toppings. Scoop filling onto toast, add toppings, and then top with another piece of toast.

 Notes: Try using dulse flakes as an alternative to salt! Also, chickpea salad keeps in the fridge for a 2-3 days.