Chickpea Salad Sandwich

Ready in: 10 minutes

1 (15-ounce) can chickpeas, rinsed and drained

3 tablespoons tahini

1 teaspoon Dijon or spicy brown mustard

1 tablespoon maple syrup or agave nectar

¼ cup diced red onion

¼ cup diced celery

¼ cup diced pickle

1 teaspoon capers, drained and loosely chopped

Healthy pinch each sea salt and black pepper

1 tablespoon roasted unsalted sunflower seeds (optional)

Up to 8 slices whole-wheat bread

Romaine lettuce

Tomato, sliced

Red onion, sliced for garnish

Variations: Use only one slice of bread to create an open faced sandwich.

Place the chickpeas in a mixing bowl and mash with a fork, leaving only a few beans whole.
Add tahini, mustard, maple syrup, red onion, celery, pickle, capers, salt and pepper, and sunflower seeds (if using) to mixing bowl. Mix to incorporate. Taste and adjust seasonings as needed.
Toast bread if desired, and prepare any other desired sandwich toppings (such as lettuce, tomato, and onion).
Scoop about ½ cup of the chickpea mixture onto one slice of bread, add desired toppings and top with second slice of bread. Repeat for additional sandwiches.

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