INGREDIENTS

·                                 One 15-ounce can chickpeas, rinsed

·                                 2 tablespoons mayonnaise

·                                 2 tablespoons minced red onion

·                                 1 tablespoon fresh lemon juice

·                                 1 tablespoon chopped dill

·                                 Salt

·                                 Pepper

·                                 4 slices of multigrain bread, toasted

·                                 Sliced avocado and radish or alfalfa sprouts, for topping

HOW TO MAKE THIS RECIPE

1.     In a large bowl, gently mash the chickpeas with a fork. Stir in the mayonnaise, onion, lemon juice and dill. Season with salt and pepper. Spoon the chickpea salad onto 4 toasts and top with sliced avocado and sprouts. Serve.

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