$1.10 per serving
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 secret garlic sauce, this is healthy lunch perfection.
Author: Minimalist Baker
15-ounce can chickpeas, rinsed and drained
1/4 cup roasted unsalted sunflower seeds
3 Tbsp vegan mayo
1/2 tsp dijon or spicy mustard
1 Tnsp maple syrup
1/4 cup chopped red onion
2 Tbsp fresh dill, finely chopped
Salt and pepper to taste
4 pieces rustic bread, lightly toasted
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 and prepare any other sandwich toppings you desire.
Scoop a healthy amount of filling onto two of the pieces of bread, add desired toppings and sauce, and top with bread.
Sunflower-chickpea mixture will keep covered in the fridge for up to a few days, making it great for quick, weekday lunches.
Optional Garlic Herb Sauce
1/4 cup hummus
juice of 1/2 lemon
3/4 - 1 tsp dried dill
2 cloves garlic minced
Water or unsweetened almond milk to thin
Optional: Sea salt to taste