Chickpea Sunflower Sandwich

Name: Chickpea Sunflower Sandwich
Prep time: 30 min
Total time: 30 min
Yield: 2 servings
Ingredients: 1 (15-oz.) can chickpeas ((rinsed and drained)); 1/4 cup roasted unsalted sunflower seeds ((if salted, scale back on added salt)); 3 Tbsp vegan mayo ((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 rustic bread; Sliced avocado, onion, tomato, and or lettuce ((optional // for serving)); 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 ((optional // I didn’t need any))

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30-minute Chickpea Sunflower Sandwich with smashed chickpeas and roasted sunflower seeds in a simple dressing. Sandwiched between two slices of bread and topped with my secret garlic sauce, this is healthy lunch perfection.

🥗Vegan 🏷️Chickpea sandwich

Total

30 min

Servings

2

Recipe Source

View original recipe

From Minimalist Baker · by Minimalist Baker

16 Ingredients

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Instructions

1
Prepare garlic herb sauce and set aside.
2
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.
3
Toast bread (if desired) and prepare any other sandwich toppings you desire (tomato, onion, lettuce).
4
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.
5
Sunflower-chickpea mixture will keep covered in the fridge for up to a few days, making it great for quick weekday lunches!