Chickpea Sunflower Sandwich

Name: Chickpea Sunflower Sandwich
Ingredients: 1 15-ounce can chickpeas ((rinsed and drained)); 1/4 cup roasted unsalted sunflower seeds ((if salted, scale back on added salt)); 3 tbsp 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)); 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, lightly toasted; 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)); 3/4-1 tsp dried dill; 2 cloves garlic, minced; Water or unsweetened almond milk ((to thin)); Salt to taste ((optional))

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 garlic sauce.

Prep Time: 30 minutes

Total Time: 30 minutes

Print Recipe

Course: Mains

Servings: sandwiches

Ingredients

Sandwich

1 15-ounce can chickpeas (rinsed and drained)
1/4 cup roasted unsalted sunflower seeds (if salted, scale back on added salt)
3 tbsp 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)
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, lightly toasted
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)
3/4-1 tsp dried dill
2 cloves garlic, minced
Water or unsweetened almond milk (to thin)
Salt to taste (optional)

Instructions

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!

Notes

*1 tbsp dried dill can be subbed per 2 tbsp fresh dill
*2-3 tsp fresh dill can be subbed per 3/4-1 tsp dried dill

View recipe on YouTube
Recipe by Minimalist Baker

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