Toasted sourdough, whole-grain or sandwich bread HA
1 packed cup fresh broccoli sprouts, rinsed and thoroughly dried
Lettuce or spinach
Tomato slices
Thin cucumber slices
Avocado (optional)
Directions
Place the chickpeas in a bowl and mash them to a chunky texture. For the best balance, mash about half until creamy and leave the rest in larger pieces.
Stir in the celery, scallions, red onion, and dill pickle or relish. Add the mayonnaise, Dijon, lemon juice, paprika, garlic, salt and pepper. Mix until evenly coated.
Taste and adjust with more lemon for brightness, mustard for tang or mayonnaise for creaminess. Fold in any remaining optional additions.
For deeper flavor, chill for 15–30 minutes before serving.
Layer the chickpea salad generously on bread with the broccoli sprouts and your preferred vegetables. Add the sprouts just before serving so they stay fresh and crisp.
Women First Morgantown • Find this recipe online: https://www.womenfirstmorgantown.com/chickpea-salad-sandwich.html
A friendly note: These recipes are offered for general wellness inspiration. Individual nutrition needs and food restrictions vary; ask your healthcare professional for personalized guidance.