Open the can of chickpeas with a can opener and drain the liquid.
1 can cooked chickpeas
Place the drained chickpeas in a mixing bowl and mash them with a fork or potato masher until coarse but somewhat chunky, aiming for a textured spread.
1 can cooked chickpeas
Finely dice the celery stalk and red onion using a knife on the cutting board and add them to the mashed chickpeas.
1 stalk celery, 1 small red onion
Add ground cumin and lemon zest to the mixture, then drizzle in olive oil and apple cider vinegar. Stir well to combine.
1 teaspoon cumin, 1 teaspoon lemon zest, 2 tablespoons olive oil, 1 tablespoon apple cider vinegar
Season the mixture with salt and pepper to taste, mixing again until evenly seasoned. The filling should be creamy yet chunky with visible bits of vegetables.
to taste salt and pepper
Toast the bread slices if desired, then evenly distribute the chickpea mixture onto four slices, top with remaining slices to form sandwiches, and cut in half for serving.
4 slices whole grain bread
