Lemony smashed chickpea salad with celery and wholemeal bread

Ingredients

For 1 serving

• Cooked chickpeas160 g
• Vegan mayonnaise15 g
• Mustard1 teaspoon
• Celery60 g
• Red onion20 g
• Capers5 g
• Lemon juice1 tablespoon
• Whole wheat bread2 slices
• Lettuce50 g
• Tomatoes120 g
• Black pepperto taste

Contains: gluten, soy, celery, mustard,

Method

1. Drain, rinse and dry the chickpeas and roughly mash them with a fork, leaving some whole.
2. Finely chop the celery and red onion and add them to the chickpeas with the vegan mayonnaise, mustard, lemon juice and capers.
3. Season with black pepper and leave for 5 minutes for the flavours to blend. Meanwhile, toast the wholemeal bread for 2–3 minutes until crisp.
4. Serve on washed lettuce leaves with sliced tomatoes and the toasted wholemeal bread.