Chickpea Chop Sandwiches with Easy Lemon Aioli

1 (15-ounce) can chickpeas, roughly chopped
1/2 cup marinated artichokes, roughly chopped
1/2 cup roasted red peppers, roughly chopped
1/3 cup crumbled feta cheese
1/2 cup Easy Lemon Aioli (see recipe below)
4 whole wheat buns
Arugula, for serving
Red onion, for serving

Easy Lemon Aioli
1/2 T minced garlic
hefty pinch of sea salt
1 egg yolk
juice of 1 small lemon or 1/2 large lemon
1 cup olive oil*

*plain olive oil…NOT extra-virgin

In a medium bowl, mix chickpeas, artichokes, red peppers and Feta cheese. Fold in 1/2 cup of aioli until garbanzo mixture is well-coated.

To serve, toast whole wheat buns under the broiler until light golden brown. Top bun with 1/4 of the garbanzo mixture, arugula and red onion, and enjoy!

To make Easy Lemon Aioli, place garlic, salt, egg yolk and lemon juice in a blender or food processor and pulse for 5 – 10 seconds, or until well-mixed. Turn blender or processor to medium-low, and slowly pour in olive oil in a thin stream. Continue blending for an additional 10 seconds. When finished, you should have a smooth aioli that highly resembles mayonnaise.

Makes 4 sandwiches & 1 cup of Lemon Garlic Aioli