Chickpea Tarragon Salad Sandwiches

 From Joe Yonan's book Cool Beans

I usually make chickpea salad just as I would tuna salad - mayo, lemon juice, celery, onion and sometimes some Italian dressing type mix.  This is a riff on that.  It's great to have around for lunch.

INGREDIENTS:

3.5 cups cooked or canned no-salt added chickpeas, drained and rinsed

1 celery stalk diced

1/2 cup walnuts, toasted and chopped

1/4 cup dried cherries

2 Tbsp tarragon leaves, chopped

1/4 cup chickpea aioli (see recipe) or vegan or traditional mayo

2 Tbsp vegan or dairy yogurt

2 tsp fresh lemon juice

1/2 tsp salt, plus more to taste

1/4 tsp freshly ground black pepper, plus more to taste

6 buns or 12 slices bread, or serve over greens

DIRECTIONS:

In a large bowl, mash the chickpeas  with a fork or potato masher, leaving some of them whole if desired.  

Add the celery, walnuts, cherries and tarragon and toss to combine.  

Gently fold in the aioli, yogurt, lemon, salt and pepper.  Add more salt and pepper as desired.

Serve on a sandwich or salad.