Chickpea Salad Sandwiches

Ingredients:

• 1 can (425 g) canned chickpeas, rinsed
• 3 tablespoons mayonnaise, regular or vegan
• 1 tbsp. freshly squeezed lemon juice
• 1 tbsp coarsely chopped fresh dill
• 2 tsp capers
• 1.5 tsp mustard
• 0.5 tsp ground turmeric
• 2 tbsp. roasted unsalted peeled pumpkin seeds
• 1 cup small kale
• 4 slices of whole grain toast

Preparation:

1. In a large bowl, mash the chickpeas, mayonnaise, lemon juice, dill, capers, mustard, turmeric, 1/2 teaspoon salt, and a pinch of freshly ground black pepper with a fork or potato masher, scraping down the sides of the bowl as needed, until you have a chunky paste. Taste and season with salt and pepper if needed.
2. Spread the salad on 2 slices of bread, sprinkle with pumpkin seeds, and top with kale leaves. Top with the remaining slices of bread. Serve immediately.