Chickpea Sunflower Sandwich Filling (with Garlic Herb Sauce)

Recipe from Minimalist Baker

Husband-Tested in Alice’s Kitchen

Makes 3-4 sandwiches

This prep-ahead filling makes a very substantial meatless sandwich.  It’s mildly sweet which goes nicely with the garlicky herb sauce for healthful lunch perfection.  My husband and I LOVED this!

Sandwich Filling

1 (15 oz.) can chickpeas, rinsed and drained

¼ cup roasted unsalted sunflower seeds

3 Tablespoons vegan mayo (tahini may be used as a substitute for a more earthy, nutty flavor)

½ teaspoon Dijon or spicy mustard (If using tahini instead of mayo, use half as much mustard.)

1 Tablespoon maple syrup (or substitute agave syrup or honey, if not vegan)

¼ cup chopped red onion

2 Tablespoons fresh dill, finely chopped or 1 Tablespoon dried dill

Kosher salt, to taste

Freshly ground pepper, to taste

Garlic Herb Sauce

¼ cup hummus

½ medium lemon, juiced, about 1 Tablespoon

¾-1 teaspoon dried dill (2 teaspoons fresh dill, chopped)

2 cloves garlic, minced

Water or unsweetened almond milk (to thin)

Sea salt to taste, optional

Sandwich Addition Options

Whole Grain Toast or Bread

Whole-Grain Tortilla

Sliced Tomato

Avocado Slices

Lettuces or Spinach

Onion Slices

Prepare the Garlic Herb Sauce, by mixing the ingredients well, and set aside.

Add the chickpeas to a mixing bowl and lightly mash with a fork for texture.  Then add the sunflower seeds, mayo, mustard, maple syrup, red onion, dill, salt and pepper and mix with a spoon.  Taste and adjust the seasonings. Use right away or store in an airtight container for a few days.

To make a sandwich, toast some bread.  Spread some of the Garlic Herb Sauce on the toast.  Add lettuce, tomato, avocado and/or onion.  Spoon on some of the Chickpea Sunflower Filling.  Top with another piece of toast.  Serve.

Nutritional Info (1 of 3 servings without bread) 311 calories; 16 grams fat (1.7 grams saturated fat); 107 mg sodium; 26 grams carbohydrates; 9 grams fiber; 7.3 grams sugars; 11.5 grams protein