makes 4
- two 15-ounce cans of chickpeas, drained and rinsed
- 6 tablespoons mayonnaise or vegan mayonnaise spread
- 2 tablespoons fresh lemon juice
- 2 tablespoons roughly chopped fresh dill
- 4 teaspoons capers
- 3teaspoons stone-ground mustard
- 1 teaspoon ground turmeric
- Kosher salt and freshly ground black pepper
- 4 tablespoons roasted unsalted pepitas
- 2 cups lightly packed baby kale
- 8 slices whole wheat bread, toasted
- Mash the chickpeas, mayonnaise, lemon juice, dill, capers, mustard, turmeric, 1/2 teaspoon salt, and several grinds of pepper in a large bowl with a fork or potato masher, scraping down the sides of the bowl with a rubber spatula as needed, until the chickpeas are crushed and the salad is slightly chunky.
- Taste and adjust the seasoning with salt and pepper.
- Spread the salad onto 2 slices of the bread, top with the pepitas and baby kale, and then sandwich with the remaining 2 slices of bread.
- Serve immediately.