This is the Chickpea of the Sea sandwich from The Kitchn, with a couple changes. I use Vegenaise (a mayo replacement so awesome I can eat it by the spoonful), of course, and I use red wine vinegar instead of the umeboshi with no problem (no umeboshi vinegar to be had around here right now, though I hope to try it one of these days). I have also never added the cayenne, and I always throw in about a teaspoon of Kala Namak, or Indian black salt, which smells like you would never want to put it on food, but it tastes so much like egg, it's unbelievable. I love that stuff in this sandwich, and in tofu scrambles.
I put onion sprouts and lettuce on this version of the sandwich. And, for some reason, I made a handful of potato chips instead of the sandwich the focal point of the photo...
This sandwich is awesome. I make it at least a couple times a month. It's particularly easy with canned chickpeas, but if you make them from dried in the crockpot, you can get them plenty soft enough to mash easily. TRY IT!
