Chickpea Of The Sea

• 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

1. 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.
2. 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!
3. Vegan Alternative: Use vegan mayo or a vinaigrette in place of the mayo.
4. Unplugged Alternative: Place the drained chickpeas in a bowl and mash slightly with a fork. Add remaining ingredients and stir until combined. You may want to chop the celery and onions a little finer for this version, since they won't be getting an additional chop in the processor.

chickpeas, mayonnaise, whole grain mustard, umebochi vinegar, celery seeds, celery, scallions, peppermill, cayenne pepper, four slices, well

Taken from www.epicurious.com/recipes/member/views/chickpea-of-the-sea-50147618 (may not work)