Sea salt and freshly-crackedfreshly cracked black pepper
8slicessandwich bread
1large tomatosliced
4butter lettuce leaves
1Handful of baby greens or sprouts
Instructions
Place the chickpeas in a large bowl, and mash them through with a potato masher or a fork.
Add in the chopped nori, celery, onion, capers, Dijon mustard and vegan mayonnaise, and mix all ingredients until combined.
Taste the salad and adjust seasoning by adding a generous pinch (or to taste) of sea salt and freshly-crackedfreshly cracked black pepper.
Arrange the lettuce leaves, tomato slices and baby greens on top of four 4 bread slices. Divide the chickpea salad on top of the veggies and top them with the remaining slices of bread.
Store leftover chickpea salad in an airtight container, and refrigerate up to 3 days.