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 Tbs tahini
• 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 (lightly toasted)
• Sliced avocado, onion, tomato, and or lettuce (optional)
• ***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)
• Sea salt to taste (optional)

Directions

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 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!

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