2 Serving
Lunch
Sunflower Chickpea Sandwiches
with Dijon Mustard & Radishes
Creamy chickpeas get a peppy, spicy kick form Dijon mustard and peppery radishes in this high protein, high fiber sandwich.
Cook Time
2 Servings | 5 min
Nutrition (per serving)
CALORIES
630
FAT
31g
CARBOHYDRATES
71g
PROTEIN
19g
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INGREDIENTS
- 6 oz organic chickpeas
- 1 lemon, juiced
- 1/4 cup vegan mayo
- 1 tbsp Dijon mustard
- 1/4 cup sunflower seeds
- 4 slices sourdough bread
- 6 radishes, trimmed and thinly sliced
- Salt
- Pepper
Allergens: wheat
Cook Time
2 Servings | 5 min
Nutrition (per serving)
CALORIES
630
FAT
31g
CARBOHYDRATES
71g
PROTEIN
19g
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INSTRUCTIONS
1
Prepare the salad
In large bowl, mash chickpeas with back of fork until few whole beans remain. Stir in just half the lemon juice, mayo, Dijon mustard, sunflower seeds, and a pinch of salt and pepper. Season to taste with remaining lemon juice.
2
Serve
Toast sourdough. Divide chickpea salad between 2 pieces of toasted sourdough. Top with radish and close sandwiches.
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