Chick Pea Salad Sandwich

This vegan and soy protein-free salad is a nice twist on a classic. The chickpeas are kind of perfect here. Crunchy-ish and soft-ish, and welcoming of the other flavors.

I used peppers and leeks here since that's what my CSA sent me this week, but the salad would be just fine with a more traditional carrot/celery combination. The paprika is grounding and the lemon zest adds a high note. A delicious dialectic if I ever tasted one.

1/2 small bell pepper, finely chopped
1 small leak, finely chopped
2 tablespoons freshly chopped parsley
zest of half a lemon
1 (14 ounce) can chickpeas, drained, rinsed, and chopped
2-3 tablespoons veganaise
salt+pepper to taste
about a 1/4 teaspoon sweet paprika

Stir the ingredients together in a large mixing bowl. Serve on toast as a sandwich, or on its own as a salad.

[adapted from]