Chickpea, Walnut and Cranberry Sandwich

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

1. 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
2. Transfer the mixture to a bowl and then mix in the dried cranberries, mayonnaise, Dijon mustard, English mustard, dill and pepper. Season to taste
3. Spoon the mixture onto one slice of the St Pierre Sliced Brioche Loaf, and then add the lettuce and red onion as desired. Repeat to make second sandwich.
4. Top with the second brioche slice and cut in half

Bon appétit!