Chickpea salad sandwich

Who doesn't like a sandwich? This chickpea salad sandwich has a delicious protein packed filling with the freshness of crisp celery, spicy kick of paprika and the sweet-and-sour flavor of pickle relish. Home-made turmeric hummus is the perfect spread for this sandwich. It's a super quick and easy fix for a weeknight dinner and like me, you can make a large batch of the hummus, and snack on hummus and celery sticks or carrot sticks all week long.

Serves 2; Prep. time: 20 minutes

Ingredients:

• 3 cups cooked chickpeas

• 1/2 cup finely chopped celery

• 2 green onions, chopped

• 1 tomato, finely chopped

• 2 tbsp. pickle relish

• 1 tsp ground black pepper

• 1 tsp paprika

• 1/2 tbsp lemon juice

• salt

Turmeric hummus:

• 2 cups cooked chickpeas

• 1/4 cup olive oil

• 1 tbsp lemon juice

• 2 cloves garlic

• 1/2 tsp toasted sesame oil

• 1 tsp ground turmeric

• 1/2 red bell pepper

• 1/2 tsp chili powder (optional)

• 1 tsp paprika

• 1 tsp cumin

• 1/4 cup water

• 1/2 tsp ground black pepper

• salt

Directions:

1. For the chickpea sandwich filling, put all the ingredients except salt in a bowl and use a potato masher to mash all the ingredients together. Taste the mix and add as much salt as is needed (If cooked chickpeas are salted, you may not need much more).

2. Add all the ingredients for the hummus in a food processor. You can leave the salt out at first if the chickpeas you use are salted. Process at a low speed until you get a smooth consistency. Taste and add more salt if needed. Pulse the hummus once more or until desired consistency is achieved.

3. Serving suggestion: I spread a generous layer of the hummus on 2 slices of toasted whole wheat bread. Then I added a big scoop of the chickpea filling on each slice and garnished it with some parsley and paprika.

Optional ingredient: Mash 1/2 an avocado into the chickpea sandwich filling to give it some creaminess.