A vegetarian riff on a classic chicken salad sandwich, this chickpea version is very lunch-friendly. Use yogurt instead of mayo for a hit of healthy probiotics. Layer a sandwich with red leaf lettuce, sprouts, or thinly sliced cabbage—your pick! Or skip the bread altogether and enjoy it on top of or alongside a green salad. Quick, easy, and delicious.
1 (15.5-oz.) can chickpeas (garbanzo beans), drained and rinsed
1 celery stalk, chopped (about ½ cup)
½ cup loosely packed fresh flat-leaf parsley, roughly chopped
2 tablespoons mayonnaise (preferably made with avocado oil or olive oil), plus more for serving