In All Recipes magazine (where I got this recipe), they show comments from people who have actually tried the recipe and how they have tweaked it. One comment on this recipe was that the person served this chickpea filling as an appetizer, spreading it out on small pieces of garlic bread. I decided to serve this like that, but on larger pieces of bread. This was good, although it was much better on day 2! I left out the celery (who needs that?).
Vegetarian Chickpea Sandwich Filling
(All Recipes magazine, Nov. 2015)
1 (19 ounce) can garbanzo beans, drained and rinsed
1 stalk celery, chopped (I omitted)
1/2 onion, chopped
1 tablespoon mayonnaise (I used Just Mayo vegan mayo)
1 tablespoon lemon juice
1 teaspoon dried dill weed
salt and pepper to taste
Drain and rinse chickpeas. Pour chickpeas into a medium size mixing bowl and mash with a fork. Mix in celery, onion, mayonnaise (to taste), lemon juice, dill, salt and pepper to taste.