1 15-ounce can chickpeas, drained and rinsed (1 1/2 cups)
1 medium stalk celery, diced
1/2 bell pepper, diced
1 medium carrot, diced
1 lemon, juiced
3/4 cup strawberries, diced
3 tablespoons plain hummus
1/2 teaspoon salt, plus more to taste
1/4 teaspoon pepper, plus more to taste
Desired sandwich toppings
Preheat oven to 350°F. Lightly grease a 7.5″ x 3.5″ loaf pan.
In a large bowl, add ground chia seeds and 1/2 cup water. Let sit for 5 minutes.
Add remaining water, tapioca starch, apple cider vinegar, and coconut sugar. Whisk well to combine. Slowly add bread mix; stir until a dough forms. Pour dough into the loaf pan. Bake for 45-50 minutes, until the inside is cooked through and the edges are lightly browned. When cooled, slice.
In a small bowl, mash avocado.
In a large bowl, add chickpeas; with a potato masher or fork, mash chickpeas well. Add celery, bell pepper, and carrot; stir. Add lemon juice and strawberries; stir. Add mashed avocado, hummus, salt, and pepper; stir until all ingredients are combined.
Add a few spoonfuls of chickpea salad on one piece of bread, top with your favorite sandwich toppings, and add another slice of bread.
The chickpea salad can be stored in the fridge for up to 3 days.