For the Salad:

• 1 cup of cooked chickpeas drained and rinsed (aka Garbanzo) (425g)

• 1/4 C Purple Onion finely chopped (about 1/2 an onion) (36g)

• 2 Tbs Vegenaise 28g

• 2  1/2 tsp Stone Ground Mustard 15g

• 1  1/2 tsp Apple Cider Vinegar 6g

• 1/4 tsp + 1/8 Sea Salt 2g

• 2 tsp Dill Weed fresh-chopped

• 1/8 tsp Turmeric optional for color and health

For the Sandwich:

• Multigrain Bread or Optional Gluten Free Bread

• Sprouts

• Kale

• Shredded Carrots

• Lettuce

• Tomatoes

Instructions:

1. Using a potato masher, rough-mash the chickpeas until most is smashed but there are still some whole chickpeas left. Add the pickles, onion, mayo, mustard, vinegar, salt, dill, optional turmeric and black pepper. Mix well. Taste for seasoning adjustment.

2. Store in a covered container for up to two days. Delicious alone or piled high on multigrain with accompanying veggies.

3. Enjoy!