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Lemon and pepper and artichoke hearts, oh my. Add chickpeas, parsley, and chives, and get to munching. This light, lemony, downright breezy sandwich is elegant enough for early-day entertaining, easy enough to to make for packed lunches, and good enough to eat almost everyday. Top your sandwich with baby arugula for a nice garnish.

To make this truly a snap to put together, we use canned artichoke hearts, and to save money, we cooked our chickpeas from dried beans the day before, while we were making a different meal. To keep them firmly all-purpose, we didn't season the chickpeas at all after cooking. If you opt to use canned beans, you may need less salt than called for in the recipe.

Lemon-Pepper Chickpea-Artichoke Salad Sandwich

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makes enough for about 6 sandwiches

1 14-oz can quartered artichoke hearts, drained and rinsed well

3 cups cooked chickpeas (or 2 cans, drained, but not rinsed)

1/2 cup loosely packed (about 1 medium bunch) flat-leaf parsley, roughly chopped

1/2 oz (a good handful) chives, finely chopped/snipped

1/4 cup extra-virgin olive oil

2-3 tsp cracked black pepper, to taste

juice and zest of 2 lemons

1/2 tsp fine sea or kosher salt, or to taste

whole wheat or multigrain bread, for serving

baby arugula, for serving (optional)

Add the artichoke hearts to a food processor and pulse until finely chopped. Add chickpeas and parsley and pulse until chickpeas are well chopped, but still a bit chunky. In a medium bowl, stir together all other salad ingredients, add the chickpea-artichoke mix, adjust seasoning if necessary, and serve at room temperature on hearty bread.