Ingredients
Serves: 2-3
Prep Time: 30 mins
Total Time: 30 mins
SANDWICH:
1 15-ounce can chickpeas, rinsed and drained
1/4 cup roasted unsalted sunflower seeds (if salted, scale back on added salt)
3 Tbsp vegan mayo (sub tahini for a more earthy, nutty flavor)
1/2 tsp dijon or spicy mustard (if using tahini instead of mayo, use 1/4 tsp)
1 Tbsp maple syrup (or sub agave or honey if not vegan)
1/4 cup chopped red onion
2 Tbsp fresh (or 1 Tbsp dried) dill, finely chopped
healthy pinch each salt and pepper (to taste)
4 pieces rustic bread, lightly toasted (gluten free for GF eaters)
Sliced avocado, onion, tomato, and or lettuce for serving (optional)
GARLIC HERB SAUCE (optional):
1/4 cup hummus
juice of 1/2 lemon (~1 Tbsp)
3/4 - 1 tsp dried dill (or sub 2-3 tsp fresh)
2 cloves garlic, minced
Water or unsweetened almond milk to thin
Optional: Sea salt to taste (I didn’t need any)
Preparation
