From: TheKitchn
1 (15-ounce) can chickpeas
1/2 small red onion
1/4 cup finely chopped fermented pickles (2 to 3 pickles), such as Bubbies
1 medium stalk celery
1/3 cup shredded carrots
1/4 cup plain Greek yogurt
1 tablespoon apple cider vinegar
2 teaspoons whole grain mustard
1/2 teaspoon ground turmeric
1/4 teaspoon kosher salt
Freshly ground black pepper
4 slices multigrain bread
Arugula, for topping
Sliced tomato, for topping
INSTRUCTIONS
Drain and rinse 1 can chickpeas. Place about half of the chickpeas in a large bowl and mash completely with a fork. Add the remaining chickpeas. Finely dice 1/2 small red onion, 1/4 cup fermented pickles, and 1 medium celery stalk, adding all to the bowl.
Add 1/3 cup shredded carrots, 1/4 cup plain Greek yogurt, 1 tablespoon apple cider vinegar, 2 teaspoons whole grain mustard, 1/2 teaspoon ground turmeric, 1/4 teaspoon kosher salt, and a few grinds black pepper, and stir to combine.
Divide the chickpea salad evenly between two slices of multigrain bread, top with arugula and sliced tomatoes, then close the sandwiches with two more slices of bread.
RECIPE NOTES
Storage: Store leftover chickpea salad in an airtight container in the refrigerator for up to 4 days.
