For the filling
2 cups tinned chickpeas, drained and rinsed
1/2 cup walnuts, chopped
2 celery stalks, finely diced
2 spring onions, finely sliced
1/4 cup dried cranberries
1/2 cup mayonnaise
2 tsp Dijon mustard
1 tsp English mustard
1/8 teaspoon dried dill (optional)
A pinch of freshly ground black pepper
For the sandwich:
St Pierre Sliced Brioche Loaf
Romaine or Iceberg lettuce, torn
Half a red onion, thinly sliced
- Set aside a small handful of the drained and rinsed chickpeas and blend the rest in a food processor with the chopped walnuts, celery and spring onion until roughly blended.
- Transfer the mixture to a bowl and then mix in the dried cranberries, mayonnaise, Dijon mustard, English mustard, dill and pepper. Season to taste.
- Spoon the mixture onto one slice of the St Pierre Sliced Brioche Loaf, and then add the lettuce and red onion as desired. And repeat to make second sandwich.
- Top with the second brioche slice and cut in half.