Ingredients

The following ingredients have 2 Servings
  • 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))

Instruction

  • 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!