Chickpea Sunflower Sandwich Recipe 425 Recipes

CHICKPEA SUNFLOWER SANDWICH RECIPE - (4.2/5)

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. Tate 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! Notes: *Nutrition information is a rough estimate for 1 of 3 servings without sauce, bread or toppings.

CHICKPEA AND SEEDS SANDWICH

Steps:

• Pulse sunflower seeds, tahini, liquid aminos, mustard, nutritional yeast, and lemon juice in a food processor to a coarse paste.
• Mash chickpeas with a potato masher or fork in a mixing bowl, then mix with the red onion, celery, capers, if using, and dill; add the sunflower seed mixture and stir lightly to combine. Season to taste with salt and pepper.
• Cut pita breads in half and fill each with 3 tablespoons of the salad mixture, adding some greens, onion slices, tomatoes, and any other desired garnishes. Serve immediately or wrap with parchment paper for later.