Chickpea Sunflower Sandwich

Ingredients

• 1 15-ounce can chickpeas (rinsed and drained)
• 1/4 cup roasted unsalted sunflower seeds
• 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
• 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 / gluten-free for GF eaters)
• Sliced avocado, onion, tomato, and or lettuce (for serving)
Garlic Herb Sauce (Optional)
• 1/4 cup hummus
• 1/2 medium lemon, juiced
• 3/4 - 1 tsp dried dill
• 2 cloves garlic (minced)
• Water or unsweetened almond milk (to thin)
• Sea salt to taste (optional)

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 two other 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!