Chickpea Salad Sandwich

Chickpea salad

• 2 cans garbanzo beans
• 1 cup homemade mayo
• ¼ cup fresh dill, finely chopped
• ¼ cup dill pickles, finely chopped
• ¼ cup hemp seeds
• 2 tablespoons green onions, finely chopped
• Himalayan salt and black pepper to taste

Homemade mayo

• 1 cup soft tofu
• 1 cup avocado oil
• 2 tablespoons Dijon mustard
• 2 teaspoons fresh lemon juice
• ½ teaspoon turmeric
• Himalayan salt to taste

For each sandwich

• Chickpea salad
• Few leaves of lettuce, coarsely chopped
• 2 slices of bread

1. Place the chickpeas in a medium saucepan. Cover the chickpeas with water and bring to a boil over high heat. Boil for 5 minutes.
2. Homemade mayo: Place the tofu, lemon juice, mustard, turmeric, salt and pepper into a blender. Blend until thoroughly mixed. Continue blending and drizzle the avocado oil in a thin stream until mixture is smooth.
3. Chickpea salad: Using a fork, rough-mash the chickpeas until most is smashed but there are still some whole chickpeas left. Add dill, pickles, hemp seeds, green onions, mayo, salt and black pepper. Mix well. Taste and adjust salt and pepper if required.
4. To assemble each sandwich, place a heaping portion of the Chickpea Salad onto one slice of bread, add lettuce and fold the other slice on top. Lightly toast the bread if desired.