Recipe has been scaled from original by 0.67x. Adjust cook times and pan sizes accordingly.
Drain and rinse chickpeas. Pour chickpeas into a medium size mixing bowl and mash with a fork. Mix in celery, onion, mayonnaise (to taste), lemon juice, dill, salt and pepper to taste. Mix can be stored in the fridge until ready to serve.
Sandwich the mix between two slices of bread when ready to serve. Feel free to top with any veggies.
Recipe has been scaled from original by 0.6x. Adjust cook times and pan sizes accordingly.
Place rinsed lentils in a pot and add water. Cover and bring to a boil. Reduce heat to low and cook for 20 minutes, stirring occasionally.
Meanwhile, preheat the oven to 425 F (220 C).
Drain the lentils, put them back in the pot and mix in all remaining ingredients.
Line a baking sheet (or two) with parchment paper (or foil). Spread lentils over in an even layer. Bake for 12 minutes, stir lentils around, and then bake for another 12 minutes or so. Keep an eye on them towards the end to make sure they don't burn, but make sure they are completely crunchy and have no moisture before removing.
To store: Let lentils cool completely and then store in an airtight container. Can last up to 2 weeks.