Chickpea of the Sea Sandwich
adapted from The Kripalu Cookbook. Makes two sandwiches

1 can of chickpeas, drained and rinsed
1/4 cup mayonnaise
1 tablespoon whole grain mustard
1 1/2 tablespoons umebochi vinegar
2 teaspoons celery seeds
1/4 cup chopped celery (about one rib)
2 tablespoons sliced scallions (about two scallions)
a few turns of the peppermill
a pinch of cayenne pepper (optional)

four slices whole grain bread
a few lettuce leaves, washed and dried well

Place chickpeas in the bowl of a food processor and pulse two or three times to roughly chop. Add remaining ingredients and pulse two or three times more to incorporate.

Lay out the bread and place the lettuce leaves on two slices. Spoon on the Chickpea of the Sea and top with the other slice of bread. Cut in half and enjoy! @