Chickpea Sunflower Sandwich

🥘 Ingredients

• chickpeas
  2 cans
• dill
  4 Tbsp
• dried dill
  2 tsp
• garlic
  4 cloves
• hummus
  1/2 c
• lemon juice
  2 Tbsp
• lettuce
• maple syrup
  2 Tbsp
• mustard
  1 tsp
• onion
• pepper
• red onion
  1/2 c
• roasted unsalted sunflower seeds
  1/2 c
• rustic bread
  8 slices
• salt
• sea salt
• tomato
• unsweetened milk
• vegan mayo
  6 Tbsp

🍳 Cookware

• mixing bowl
• fork

1. 1

   Prepare garlic herb sauce and set aside by combining hummus , lemon juice , dried dill , garlic , unsweetened milk , sea salt

   hummus: 1/2 c, lemon juice: 2 Tbsp, dried dill: 2 tsp, garlic: 4 cloves, unsweetened milk, sea salt
2. 2

   Add chickpeas to a mixing bowl and lightly mash with a fork for texture. Then add roasted unsalted sunflower seeds , vegan mayo , mustard , maple syrup , red onion , dill , salt , and pepper and mix with a spoon. Taste and adjust seasonings as needed.

   chickpeas: 2 cans, roasted unsalted sunflower seeds: 1/2 c, vegan mayo: 6 Tbsp, mustard: 1 tsp, maple syrup: 2 Tbsp, red onion: 1/2 c, dill: 4 Tbsp, salt, pepper
3. 3

   Toast rustic bread (if desired) and prepare any other sandwich toppings you desire, tomato , onion , and lettuce .

   rustic bread: 8 slices, tomato, onion, lettuce
4. 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. 5

   Sunflower-chickpea mixture will keep covered in the fridge for up to a few days, making it great for quick weekday lunches.