Chickpea Chicken of the Sea

Ingredients

• 1/4 cup vegan mayonnaise / or 3 tablespoons of Tahini for a no-oil version
• 1 teaspoon Dijon mustard or spicy brown mustard
• 1/2 Tablespoon agave nectar
• 2 teaspoons lemon juice
• 2 cups cooked chickpeas / one can rinsed and drained
• 1/2 cup diced red onion
• 1/2 cup diced celery
• 6 large green olives chopped
• 10 small squares of snack size nori seaweed cut into small rectangles
• 1 Tablespoon sunflower seeds
• Fresh bread, tomato slices, lettuce and a few more olives to dress the plate

Yield: 8 sandwiches

Preparation:

1. Mash chickpeas by hand or lightly pulse in a food processor. The result should be both chunky and smooth.
2. Mix chickpeas in a bowl with mayo, mustard, agave, and lemon juice.
3. Stir in the remaining ingredients.
4. Add salt and pepper to taste, (or try 1 teaspoon sea salt and 1/2 teaspoon pepper.)

Side Note:

Replace chopped olives with 1/2 cup diced dill pickles.  Use one can of pinto beans with one can of chickpeas for a creamer version.