This quick and easy chickpea salad sandwich makes for a perfect vegan lunch for work or school. It's packed with protein, fiber and healthy fats from chickpeas, sunflower seeds and tahini. Plus, this chickpea salad sandwich doesn't contain any mayo!
Course Main Course
Cuisine vegan, vegetarian
Prep Time 15 minutesminutes
Total Time 15 minutesminutes
Servings 3
Ingredients
6slicesSilver Hills Sprouted Bread
1cupcanned chickpeas, drained
2tablespoonstahini
1tablespoonlemon juice
1tablespoonextra virgin olive oil
2teaspoonmustard(Dijon or prepared)
1/2teaspoondill,dried
1/4cupred onion,diced
2tablespoonssunflower seeds(raw or dry roasted, unsalted)
Pinch of salt,to taste
Suggested Toppings
Tomatoes
Leafy greens
Avocado
Sprouts
Sliced cucumbers
Cheese
Mustard
Instructions
In a small bowl, mash the chickpeas with tahini, lemon juice, oil and mustard using a fork or potato masher. Leave a few chunks for texture.
Add the dill, onions and sunflower seeds and mix everything together.
Place the chickpea mixture over a slice of bread. Top with desired toppings. Enjoy!
Notes
You can make the chickpea mixture in advance (over the weekend) and assemble the sandwiches before eating or in the morning before work.Feel free to double the recipe for quick lunches all week!