Chickpea salad sandwich

This plant-based twist on a classic deli salad pairs mashed chickpeas with crunchy celery, tangy mustard and fresh herbs. It keeps well, so I often suggest clients make it on Sunday for easy lunches all week.

Ingredients:

• 1 can (15 ounces) chickpeas, drained and rinsed
• 3 tablespoons plain Greek yogurt or tahini
• 1 teaspoon Dijon mustard
• 1 tablespoon lemon juice
• 1 celery stalk, finely diced
• 2 tablespoons finely diced red onion
• 1 tablespoon chopped fresh dill or parsley
• Sea salt and pepper to taste
• Whole-grain bread, lettuce and tomato, for serving

Preparation:

• Mash the chickpeas with a fork or potato masher, leaving some texture.
• Stir in the yogurt, mustard, lemon juice, celery, onion and herbs, then season to taste.
• Pile onto whole-grain bread with lettuce and tomato, or spoon into lettuce cups.
• Refrigerate leftovers up to 3 days.