Ingredients:

  • 1/3 cup mayonnaise
  • 1/4 cup lemon juice
  • 2 teaspoons pure maple syrup
  • 420g boiled chickpeas
  • 2/3 cup celery, diced
  • 1/2 cup walnuts, toasted
  • 1/2 cup dried cranberries
  • 1/2 cup Italian parsley, chopped
  • 1/4 cup red onion, minced
  • Salt and freshly ground pepper to taste
  • 16 slices bread
  • 8 large lettuce leaves
  • 2 firm but ripe avocados, peeled, pitted and sliced

Preparation:

  1. Whisk together mayonnaise, lemon juice and syrup in a medium bowl.
  2. Place chickpeas in a food processor and pulse to chop.
  3. Add to a bowl with dressing and stir in celery, walnuts, cranberries, parsley and onion and season with salt and pepper.
  4. Serve between bread slices with lettuce and avocado, or serve as a filling for a lettuce wrap.