‘Salmon’ Salad Sandwich
[Vegan, Gluten-Free]

To Make the Salmon Hummus Spread:

1. Soak the chickpeas. You’ll want them completely covered in water in a container that will allow them to expand. Place them in your refrigerator overnight.
2. Drain the chickpeas and boil them covered on medium heat for about 40 minutes or until they’re tender.
3. Drain and rinse the chickpeas and add them as well as the rest of the salmon salad spread ingredients to a blender.
4. Blend until not quite smooth! This will leave a little bit of texture for the salad.

To Make the Salmon Salad Sandwich:

1. Chop up a stalk of celery and 2 green onions into smaller sized pieces.
2. Mix together a few tablespoons of the spread with as much dill as you like, green onions, celery, Sriracha, vegan mayonnaise, and Dijon mustard.
3. Slice up your bread and spread on a tablespoon or 2 of the salmon spread to one of the slice.
4. Add to this a couple of slices of tomato, a few pickles, and a handful of arugula.
5. Slap down that other slice of bread on top of your finished sandwich.