# Chickpea Sunflower Sandwich

Cuisine: western · Time: 30 minutes · Servings: 2

## 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))

## Steps

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!

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Source: minimalistbaker — https://minimalistbaker.com/chickpea-sunflower-sandwich/
Page: https://findfood.fun/en/recipes/861
Language: en