2 Serving
Lunch
Sunflower Chickpea Sandwiches
with Dijon Mustard & Radishes
Tags:
High-Protein,
Soy-Free,
Nut-Free
SERVINGS
2
PREP & COOK TIME
5 min
CALORIES
660
FAT
25g
CARBOHYDRATES
77g
PROTEIN
26g
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INGREDIENTS
- 13.4 oz chickpeas, drained and rinsed
- 1 lemon, juiced
- 2 tbsp vegan mayo
- 4 tsp Dijon mustard
- ¼ cup sunflower seeds
- 4 slices sourdough bread
- 6 radishes, trimmed and thinly sliced
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition.
Allergens: wheat
SERVINGS
2
PREP & COOK TIME
5 min
CALORIES
660
FAT
25g
CARBOHYDRATES
77g
PROTEIN
26g
Get Recipes Delivered
INSTRUCTIONS
1
Prepare the salad
Add chickpeas to a large bowl and mash with a fork. Add lemon juice, mayo, Dijon mustard, sunflower seeds, and a pinch of salt and pepper to the mashed chickpeas, and stir.
2
Serve
Toast the sourdough bread. Add half the sunflower chickpea salad and some radish to one slice of toast. Top with another slice of toast to close the sandwich. Repeat to make the second sandwich.
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