1shallot or 1/2 small red onion (peeled and chopped into large dice)
2ribs of celery (cut into 2 inch chunks)
Salt to taste (I love Herbamare)
8sliceswhole grain sandwich bread
In a food processor, pulse all ingredients except bread a few times until the chickpeas have broken down a bit but still have some texture, and the shallot and celery are finely chopped.
Season with salt to taste, and layer inside toasted whole grain bread with the toppings of your choice, such as sprouts, tomato, and pickles.
Makes at least 4 sandwiches, and the filling can be stored in the refrigerator for up to 3 days.
*1 cup dried chickpeas will increase in volume to 3 cups after soaking. If substituting canned chickpeas, use two cans, drained well (freeze the liquid for another use, such as the egg replacer in these waffles!)**Can also sub vegan mayo, but recipe will no longer be oil-free