Chickpea Salad Sandwich

Add 2 15.5-ounce cans chickpeas and their liquid to medium saucepan. Place saucepan on stovetop over medium heat.

Simmer chickpeas 10 minutes, stirring occasionally. After 10 minutes, pour chickpeas into colander and drain well.

Transfer chickpeas to large bowl. Using potato masher or fork, mash chickpeas until desired consistency is achieved.

When satisfied with consistency of chickpeas, add 2 tablespoons minced celery, 2 tablespoons minced yellow onion, 2 tablespoons minced fresh parsley, 4-5 tablespoons mayonnaise, 2-3 teaspoons Dijon mustard, and ½ teaspoon salt to mashed chickpeas.

Stir ingredients together until fully incorporated. Taste salad mixture and increase amounts of ingredients as desired.

When satisfied with flavor of salad, cover bowl with lid or plastic wrap and place in refrigerator. Chill chickpea salad 1 hour. Alternately, transfer chickpea salad to serving bowl and serve immediately on bread or in lettuce cups with preferred toppings.