An Improvised Chickpea Salad Sandwich – Bland, but Different Meal

I recently went on a vegetarian sandwich googling kick, after feeling a bit exhausted from my lunch salad routine.  One of those searches resulted in an unexpected discovery – vegetarian/vegan chickpea salad sandwiches!  Who would have thought?

When I got to actually making the sandwich filling, I improvised significantly from the recipes linked above, simply to accommodate what I had in my fridge and pantry.  So I eyeballed some cooked chickpeas, dijon mustard, mayonnaise, chopped red onion and scallion, herbes de provence, salt, and pepper into a bowl, and then lightly mashed the chickpeas as I stirred these ingredients together.

I then spooned the filling into some toasted bread, added some thin sliced tomatoes, and sat down to eat.

The result was somewhat bland, but still pretty tasty to eat smashed, flavored chickpeas in bread.  I think the key changes to make in the future are to include fresh celery for a textural contrast, some lemon juice for a more sharp tartness, and some herbs (as called for by the ATK recipe) would have definitely helped as well.  So a work in progress!