Lemon-Pepper Chickpea-Artichoke Salad Sandwich
makes enough for about 6 sandwiches
1 14-oz can quartered artichoke hearts, drained and rinsed well
3 cups cooked chickpeas (or 2 cans, drained, but not rinsed)
1/2 cup loosely packed (about 1 medium bunch) flat-leaf parsley, roughly chopped
1/2 oz (a good handful) chives, finely chopped/snipped
1/4 cup extra-virgin olive oil
2-3 tsp cracked black pepper, to taste
juice and zest of 2 lemons
1/2 tsp fine sea or kosher salt, or to taste
whole wheat or multigrain bread, for serving
baby arugula, for serving (optional)
Add the artichoke hearts to a food processor and pulse until finely chopped. Add chickpeas and parsley and pulse until chickpeas are well chopped, but still a bit chunky.
In a medium bowl, stir together all other salad ingredients, add the chickpea-artichoke mix, adjust seasoning if necessary, and serve at room temperature on hearty bread.