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Chickpea "Tuna" Salad

kept byslego
recipe byThe Kitchn

1 can of chickpeas, drained and rinsed
1/4 cup mayonnaise
1 tablespoon whole grain mustard
1 1/2 tablespoons umebochi vinegar
2 teaspoons celery seeds
1/4 cup chopped celery (about one rib)
2 tablespoons sliced scallions (about two scallions)
a few turns of the peppermill
a pinch of cayenne pepper (optional)
four slices whole grain bread
a few lettuce leaves, washed and dried well



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