Chickpea Sunflower Sandwich Recipe 425

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CHICKPEA SUNFLOWER SANDWICH RECIPE - (4.2/5)



Chickpea Sunflower Sandwich Recipe - (4.2/5) image

Provided by DeBruynC1

Number Of Ingredients 18

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)

Steps:

  • 1. Prepare garlic herb sauce and set aside. 2. 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. Tate and adjust seasonings as needed. 3. Toast bread (if desired) and prepare any other sandwich toppings you desire (tomato, onion, lettuce). 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. Sunflower-chickpea mixture will keep covered in the fridge for up to a few days, making it great for quick, weekday lunches! Notes: *Nutrition information is a rough estimate for 1 of 3 servings without sauce, bread or toppings.

CHICKPEA SALAD SANDWICH RECIPE BY TASTY



Chickpea Salad Sandwich Recipe by Tasty image

Here's what you need: chickpeas, red onion, red bell pepper, vegan mayonnaise, dijon mustard, garlic powder, onion powder, salt, pepper, fresh dill, leafy green, bread

Provided by Rachel Gaewski

Categories     Lunch

Time 30m

Yield 3 servings

Number Of Ingredients 12

15 oz chickpeas, 1 can, drained and rinsed
¼ cup red onion, diced
½ red bell pepper, diced
3 tablespoons vegan mayonnaise
½ teaspoon dijon mustard
½ teaspoon garlic powder
½ teaspoon onion powder
salt, to taste
pepper, to taste
1 tablespoon fresh dill, chopped
leafy green, to serve
bread, sliced, to serve

Steps:

  • In a medium mixing bowl, add chickpeas and mash with potato masher until a chunky texture is reached.
  • Add the red onion, red pepper, vegan mayo, Dijon mustard, garlic powder, onion powder, salt, pepper, and dill, and stir until well combined.
  • Store chickpea salad in refrigerator for up to five days. To assemble sandwich, spread mixture onto bread and top with leafy greens of choice.
  • Wrap in parchment paper and secure with rubber band.
  • Enjoy!

Nutrition Facts : Calories 340 calories, Carbohydrate 42 grams, Fat 12 grams, Fiber 11 grams, Protein 13 grams, Sugar 9 grams

CHICKPEA AND SEEDS SANDWICH



Chickpea and Seeds Sandwich image

Turn soaked sunflower seeds into a creamy dressing for smashed chickpeas with onions, celery, capers, and dill, then stuff into pita pockets for an easy, delicious vegan sandwich.

Provided by Dean Sherzai, MD, PhD

Yield 4 servings

Number Of Ingredients 13

½ cup raw sunflower seeds, soaked in boiling water for 30 minutes or in room temperature water overnight, drained and rinsed
3 tablespoons tahini
1 tablespoon liquid aminos
1 teaspoon Dijon mustard
2 tablespoons nutritional yeast
3 tablespoons lemon juice
1 cup canned no salt added chickpeas, rinsed and drained
¼ cup of each of chopped red onion and celery (half a small red onion and 1 large stalk of celery)
1 tablespoon capers, drained and chopped (optional)
2 tablespoons chopped fresh dill or fennel fronds
Sea salt and freshly ground black pepper, to taste
4 medium 100% whole-wheat pita breads
Optional garnishes: sliced red onion, cucumber, tomato, avocado, and lettuce

Steps:

  • Pulse sunflower seeds, tahini, liquid aminos, mustard, nutritional yeast, and lemon juice in a food processor to a coarse paste.
  • Mash chickpeas with a potato masher or fork in a mixing bowl, then mix with the red onion, celery, capers, if using, and dill; add the sunflower seed mixture and stir lightly to combine. Season to taste with salt and pepper.
  • Cut pita breads in half and fill each with 3 tablespoons of the salad mixture, adding some greens, onion slices, tomatoes, and any other desired garnishes. Serve immediately or wrap with parchment paper for later.

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