Chickpea Salad Sandwich

Tastes like a tuna fish sandwich, but is surprisingly vegetarian (the original recipe is vegan). My friend gave me this recipe, but it was originally posted here.

1 can garbanzo beans, drained and coarsely chopped

1/4 C. raw cashews

2 or 3 green onions, sliced

1 pickle, chopped

1/2 green bell pepper, chopped

1/4-1/2 C. mayonnaise (amount depends on how creamy you want the filling)

1/2 tsp. pickle juice

1/2 Tbsp. stone-ground mustard

1 Tbsp. sour cream

1 tsp. dried parsley

dash of dill

dash of white or black pepper

salt to taste

Mix all ingredients together in a bowl. Serve in romaine lettuce leaves or on whole-grain bread with sliced tomato and shredded romaine.

Notes: My friend adds more pickle juice, pickles, and celery when she makes this recipe. She mashes the chickpeas with a potato masher. I usually make the mixture in the food processor by first pulsing the chickpeas to a chunky texture and then adding the remaining ingredients and pulsing until combined. The original recipe called for avocado. Because avocado browns easily, I will spread a mashed avocado on the bread rather than including it in the mixture.