Ingredients
1 (15-ounce) can chickpeas
1/2 small red onion
1/4 cup finely chopped fermented pickles (2 to 3 pickles), such as Bubbies
1 medium stalk celery
1/3 cup shredded carrots
1/4 cup plain Greek yogurt
1 tablespoon apple cider vinegar
2 teaspoons whole grain mustard
1/2 teaspoon ground turmeric
1/4 teaspoon kosher salt
Freshly ground black pepper
4 slices multigrain bread
Arugula, for topping
Sliced tomato, for topping
Directions
1
Drain and rinse 1 can chickpeas. Place about half of the chickpeas in a large bowl and mash completely with a fork. Add the remaining chickpeas. Finely dice 1/2 small red onion, 1/4 cup fermented pickles, and 1 medium celery stalk, adding all to the bowl.
2
Add 1/3 cup shredded carrots, 1/4 cup plain Greek yogurt, 1 tablespoon apple cider vinegar, 2 teaspoons whole grain mustard, 1/2 teaspoon ground turmeric, 1/4 teaspoon kosher salt, and a few grinds black pepper, and stir to combine.
3
Divide the chickpea salad evenly between two slices of multigrain bread, top with arugula and sliced tomatoes, then close the sandwiches with two more slices of bread.