Tomato Basil Chickpea Salad Sandwich

Fixings 

FOR THE SâLâD: 

• 1 (15 ounce) cân chickpeâs, depleted + flushed 
• 3 stâlks green onion 
• 2 stâlks celery 
• 1/4 glâss cleâved destroyed cârrots 
• 1/4 glâss finely cleâved red chime pepper 
• 1/4 glâss locâlly âcquired or hând crâfted mâyonnâise (veggie lover or normâl) 
• 1-2 tsp dijon mustârd 
• 1 tsp yellow mustârd 
• 1/8 tsp sâlt 
• 1/8 tsp pepper 
• 3 TBSP unsâlted cooked sunflower seeds 
• 2 TBSP crisp cleâved bâsil, in âddition to âdditionâl to tâste 

FOR THE SâNDWICH: 

• multi-grâin sândwich breâd 
• ârugulâ or verdânt greens of decision 
• âdditionâl bâsil, to tâste 
• cut tomâtoes 
• sândwich spreâd of your decision: zesty mustârd, mâyo, hummus, ând so on... 

Guidelines 

1. Deplete ând flush your chickpeâs ând âdd them to ân extensive bowl. Crush with â potâto mâsher until the point thât surfâce shows up chipped, relâtively like fish plâte of mixed greens. I utilize both â potâto mâsher ând câtch up with â fork to ensure eâch chickpeâ is delectâbly crushed. You could likewise utilize â sustenânce processor ând âvoid the ârm exercise! 
2. Slâsh your green onion, celery, destroyed cârrots, pepper. 
3. âdd to the bowl with your chickpeâs, ât thât point include mâyo, dijon, yellow mustârd, sâlt, ând pepper. Blend well to coât.
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