If you are not vegan this Chickpea Sunflower Sandwich will convince you that meat is not where it’s at – chickpeas are! This sandwich is creamy, crunchy, delicious goodness.
1 (15-oz.) can of chickpeas (rinsed and drained)
1/4 cup roasted unsalted sunflower seeds (if salted, scale back on added salt)
3 Tbsp vegan mayo or sub tahini for a more earthy, nutty, flavor
1/2 tsp Dijon or spicy mustard (if using tahini instead of mayo, use half as much mustard)
1 Tbsp maple syrup (or sub agave or honey if not vegan)
1/4 cup chopped red onion
2 Tbsp fresh dill* (finely chopped)
1 healthy pinch each salt and pepper (to taste)
4 pieces of rustic bread (lightly toasted gluten-free for GF eaters)
Sliced avocado, onion, tomato, and or lettuce (optional // for serving)
Garlic Herb Sauce optional
1/4 cup hummus
1/2 medium lemon, juiced (1/2 lemon yields ~ 1 Tbsp or 15 ml)
3/4 – 1 tsp dried dill*
2 cloves garlic (minced)
Water or unsweetened almond milk (to thin)
Sea salt to taste
Prepare garlic herb sauce and set aside. Add chickpeas to a mixing bowl and lightly mash with a fork for texture. Then add sunflower seeds, mayo, mustard, maple syrup, red onion, dill, salt, and pepper and mix with a spoon. Taste and adjust seasonings as needed.
Toast bread (if desired) and prepare any other sandwich toppings you desire (tomato, onion, lettuce).
Scoop a healthy amount of filling onto two of the pieces of bread, add desired toppings and sauce, and top with other two slices of bread.
Sunflower-chickpea mixture will keep covered in the fridge for up to a few days, making it great for quick weekday lunches!