|5 min||5 min||2|
|1 can (15oz)||Chickpeas, canned, drained|
|1 tsp||Dijon mustard, whole grain (or spicy)|
|1 tbsp||Maple syrup (or agave nectar)|
|1/4 cup||Red onion (diced)|
|1/4 cup diced||Celery (diced)|
|1/4 cup||Dill pickles (diced)|
|1 tbsp drained||Capers, canned ( drained and loosely chopped)|
|1 dash||Black pepper|
|1 tbsp hulled||Sunflower seeds|
|4 slice||Bread, sprouted, whole grain, Ezekiel 4:9|
|1 tsp||Dijon mustard, whole grain (or spicy brown)|
|1 leaf||Lettuce, romaine|
|1/2 medium||Tomato (sliced)|
|1/4 medium||Red onion (sliced)|
1. Place the chickpeas in a mixing bowl and mash with a fork, leaving only a few beans whole.
2. 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.
3. Toast bread if desired, and prepare any other desired sandwich toppings (such as lettuce, tomato, and onion).
4. Scoop a healthy amount of the chickpea mixture (about ½ cup) onto one slice of bread, add desired toppings and top with second slice of bread. Repeat for additional sandwiches.
Note: Mixture will keep covered in refrigerator for 4-5 days, making it great for quick, weekday lunches.
This is my basic go-to mock tuna salad. You can also add dulse (a type sea weed) to give it a more authentic flavor. Also works great as an addition to any salad!