When I am hungry for the memory of a chicken or tuna salad sandwich

Jane Smith shares this recipe which she adapted from the "Chickpea Sunflower Sandwich" on minimalistbaker.com with flourishes from her friend Annaka. 

Serves: 2-3 people 

A last minute throw-together appetizer or sandwich spread. This is very quick if you use a food processor which avoids hand-dicing the veggies. No food processor? My friend Annaka suggested using an old fashioned pastry blender (remember those half moon wire things?) to mash the chickpeas, then stir in the diced veggies. 

Ingredients 

 1 15-ounce can of chickpeas, rinsed and drained and mashed roughly 

3 TBSP vegan mayo OR tahini OR a combo of both; you may decide to add more for a moister texture 

1/2 tsp dijon or spicy mustard 

1 tsp maple syrup or agave or honey 

1/4 cup red onion, diced 

1 carrot, diced same size as onion 

1 stalk celery, diced same size as onion 

2 TBSP dried dill (this is the secret ingredient) 

pinch of salt and pepper to taste 

Instructions

 Either mash the chickpeas by hand then stir in everything else OR toss it all in your food processor and let it do the chopping and blending. 

Add extra vegan mayo or tahini or both to get the texture you remember. 

Serve on bread or as a spread for crackers.