Chickpea Salad Sandwich with Sumac Onions

In a medium mixing bowl add onion, lemon zest and juice, vinegar, syrup, oil, sumac, and a generous pinch of salt. Use your hands to massage together until the onions start to soften. Cover the bowl and refrigerate.

Heat 2 tbsp olive oil in a small saucepan over medium-low heat. Add the garlic cloves and stir occasionally until golden, about 2-3 mins. Remove from heat and allow to cool for 3 mins. Transfer the garlic and oil mixture to a blender cup then add the zest of the whole lemon.

Return the pan to the stove over medium-low heat. Cut the lemon in half then place both halves cut side down in the pan. Cook undisturbed for 5-6 mins or until the bottoms of the lemon are lightly charred. Remove from heat to cool.

Squeeze the charred lemon juice into the blender cup then add the mustard, vinegar, maple syrup, and 1/4 tsp kosher salt. Blend until smooth and creamy. Add parsley and tarragon, and pulse a few times to evenly mince. Taste and adjust with more salt or sweetener as desired.

Add chickpeas to a large mixing bowl and use a fork or potato masher to mash them. Once mashed to your liking, add the jalapeños, artichoke hearts, scallions, and mayo.

Pour the lemon dressing on top then use a spatula to stir everything together until well combined. At this point, taste and adjust the flavors to your preference. Add more mayo if needed for creaminess(Continued)

Assemble: Once the chickpea salad is to your liking, assemble your sandwich. Spread two slices of bread with some mustard or mayo then layer with lettuce, chickpea salad, and sumac onions, then enjoy!