This recipe comes from AllRecipes.com originally, but I added a couple of minor adjustments. 




It helps to use a potato masher to crush the beans.  If you use a brand of chick peas that is a bit softer, that's better to make the consistency a little softer.  Harder beans make either a chunkier salad or more time spent mashing.

After you crush the beans, stir in the other ingredients and mix until everything is blended.  Keep covered in the refrigerator until time to use.

My favorite way is to toast the bread first, then put a little extra mayo on with the cheese and lettuce and tomato. 

Ingredients: "tuna" salad
1 (19 ounce) can garbanzo beans, drained
and mashed
2 tablespoons mayonnaise or vegan mayo
2 teaspoons spicy brown mustard
1 tablespoon sweet pickle relish
2 green onions, chopped
1 stalk of celery, chopped
Chili powder, sprinkle
salt and pepper to taste


sandwich parts:
wheat bread
slice of cheese
sliced tomatoes
romaine lettuce