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Strawberry Basil Chickpea Salad Sandwich

This versatile recipe can be enjoyed in many delicious ways. The basil and strawberry complement each other, while the chickpeas bring the protein.
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Ingredients
  

  • 1 15 ounce can chickpeas, drained and rinsed 1–2 stalks celery, chopped
  • ½ cup strawberries chopped—or add extra!
  • ½ cup honeycrisp apple peeled and chopped
  • ¼ cup mayonnaise 1–2 teaspoons Dijon mustard 1 teaspoon yellow mustard
  • ¼ teaspoon salt
  • ⅛ teaspoon pepper
  • 2 tablespoons unsalted roasted sunflower seeds
  • 3 –4 tablespoons fresh basil chopped, plus extra to taste bakery croissants, multi-grain sandwich bread, tortillas, or crackers spinach, arugula, or romaine lettuce

Instructions
 

  • Drain and rinse chickpeas and place them in a large bowl. Mash with a potato masher or fork until texture appears flaked. You could also use a food processor.
  • Add mayo, Dijon and yellow mustards, salt, and pepper to chickpeas. Stir well to coat.
  • Fold in celery, apples, strawberries, sunflower seeds, and basil.
  • Pile high on bread with all your sandwich fixings or enjoy as a wrap, with crackers, or in a salad.