Chickpea Sunflower Sandwich
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.
Foto: Minimalist Baker — Minimalist BakerIngredients
- 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
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!
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