Directions

Place garbanzo beans in the bowl of a food processor and pulse two or three times to very roughly chop. You can also roughly mash the beans using a vegetable masher or fork. Don’t over process or mash, you want to preserve the texture.

In a small bowl add mayo, vinegar and celery seed. Mix well and add lemon juice to taste. Then season with salt and pepper to taste. You want this to be pretty bold – tangy and salty – since it needs to blend with, and highlight, all the other ingredients.

In a medium-sized bowl add the mashed beans, scallions, celery, carrots and pickles then fold in the dressing. Refrigerate until serving.

To serve, tuck a fresh lettuce leaf in each mini roll and add tune-not salad to each sandwich. Stick each roll with a toothpick topped with a mini pickle, olive, or cherry tomato for garnish.