This chickpea salad sandwich is the perfect vegetarian alternative to a chicken salad. Topped with radishes, microgreens, crisp lettuce, and sandwiched between two pieces of toasted bread, it's creamy and delicious!
Place the dried chickpeas in a large mixing bowl. Using a potato masher, smash the chickpeas, leaving some large pieces and approximately 80% smashed to a near paste.
Add the parsley, hardboiled eggs, salt, pepper, relish, apple cider vinegar, and mayonnaise. Stir until combined. This is best after it has been covered and chilled for 2-4 hours.
To serve, put a large scoop on favorite bread or bun. Top with shredded radish, sprouts, and crispy lettuce.