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“No-Tuna” Salad Sandwich (LKO adaptation)

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Ingredients
  

  • FOR THE SALAD:
  • 1 15-ounce can chickpeas, rinsed and drained
  • 3 tablespoons tahini
  • 1 teaspoon Dijon or spicy brown mustard
  • ¼ cup diced red onion
  • ¼ cup diced celery
  • ¼ cup diced pickle
  • 1 teaspoon capers drained and loosely chopped
  • Pinch of black pepper
  • 1 tablespoon roasted unsalted sunflower seeds optional
  • FOR SERVING:
  • 8 slices whole-wheat bread
  • Dijon or spicy brown mustard
  • Romaine lettuce
  • Tomato sliced
  • Red onion sliced

Instructions
 

  • 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 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.