Ingredients

• 1 1/2 cups cooked chickpeas (a 15 oz can rinsed and drained)
• 1/4 cup mayo, homemade or store-bought (try vegan mayo!)
• 1 medium carrot, peeled and very finely chopped (almost minced)
• 1 stalk celery, finely chopped
• 2 tablespoons onion flakes
• Salt and pepper to taste

For the sandwiches:

• Sliced tomatoes
• Romaine lettuce
• Whole wheat bread
• Extra mayo for spreading

Directions

1. In a mixing bowl, use an avocado masher or a strong fork to mash the chickpeas well. They should retain some of their texture and not appear pureed. A few whole ones left are ok.
2. Mix in the mayo and give a few more mashes. Mix in the carrot, celery and onion flakes. Add salt and pepper to taste. Assemble into sandwiches, toasted or not, and serve sliced in half.