Sunflower Chickpea Sandwiches

with Dijon Mustard & Radishes

lunch

Vegan Mayo Root Vegetables Lemon Fruit Chickpeas Beans/Legumes Lunch Soy-Free Nut-Free Winter Recipes Summer Recipes Spring Recipes Seasonal Menu Quick and Easy 10 minutes or less
SERVINGS
2
PREP & COOK TIME
5 min
CALORIES
670
FAT
23g
CARBOHYDRATES
78g
PROTEIN
25g

MAIN INGREDIENTS

  1. 13.4 oz chickpeas
  2. 1 lemon
  3. 6 radishes
  4. 2 tbsp Follow Your Heart® Soy-Free Vegenaise®
  5. 4 tsp Dijon mustard
  6. ¼ cup sunflower seeds
  7. 4 slices sourdough bread
  8. Salt and pepper*
  9. *Not included
  10. For full ingredient list, see Nutrition
Allergens: wheat
Nutrition

INSTRUCTIONS

1
Prepare the salad

Drain and rinse the chickpeas. Halve and juice the lemon. Trim and thinly slice the radishes. Add chickpeas to a large bowl and mash with a fork. Add lemon juice, Vegenaise, Dijon mustard, sunflower seeds, and a pinch of salt and pepper to the mashed chickpeas, and stir.

2
Serve

Toast the sourdough bread. To assemble the sandwiches, add half the sunflower chickpea salad and sliced radish to one slice of sourdough toast. Top with another slice of sourdough toast to close the sandwich. Repeat to make the second sandwich.