Chickpea Salad Sandwich

Instructions:

In a bowl, mash chickpeas with a potato masher to your desired consistency.

Add the celery, onion, dill, mayo, lemon, and salt.

Serves between two slices of bread with sprouts, lettuce, and tomato, or store in the refrigerator for up to 5 days.

To use dried chickpeas:

Soak 1 ½ cups dried chickpeas in about 6 cups of water overnight.

Drain and rinse the chickpeas then add them to a pressure cooker. Cover them with water, and season with salt.

Bring the pressure cooker up to high pressure and cook for 22 minutes. Quick release the pressure and test the beans to make sure they are done to your liking.