It's Not Tuna Sandwiches

2 fifteen-ounce cans garbanzo beans or chickpeas
1 four-ounce jar water-packed artichoke hearts
1/4 (one-quarter) cup low-fat yogurt
2 Tablespoons chopped green pepper
2 Tablespoons chopped pimento pepper
2 Tablespoons chopped celery
8 slices whole grain bread, toasted
4 tomato slices
4 dark green lettuce leaves

Drain and rinse beans and artichoke hearts. In a small bowl, mash chickpeas with a fork, leaving some large pieces for texture. Add artichoke hearts. Stir until artichoke hearts begin to flake. Add yogurt and prepared vegetables. Mix gently. Spread one-quarter cup mixture on one slice of toasted bread. Cover with another slice of toast. Cut each sandwich in half . To pack in a lunchbox, wrap the sandwich in foil and the lettuce and tomato in a plastic seal bag. Assemble just before eating to prevent sogginess. Yields four servings.