1 (15 ounce) can chickpeas, drained
2 stalks celery, minced
1/2 red onion, minced
1 tablespoon chopped fresh parsley
2 tablespoons thinly sliced basil
1/4 cup vegan mayonnaise
2 teaspoons Dijon mustard
1 teaspoon lemon juice
Salt and pepper to taste
8 slices whole grain bread
1 cup spinach
1 tomato, thinly sliced
Place the drained chickpeas in a food processor and pulse until they resemble tuna fish. It is okay if there are some chunks of whole chickpeas.
Place the pulsed chickpeas in a large bowl with the celery, onion, parsley, and basil.
In a small bowl, combine the vegan mayonnaise, Dijon mustard, and lemon juice.
Pour the dressing over the chickpeas and stir well until coated. Season with salt and pepper to taste.
Divide the chickpea salad into four portions and place each portion on a slice of bread.
To each sandwich, add a quarter of the spinach and tomato.