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1 (15-oz.) can chickpeas ((rinsed and drained))

¼ cup roasted unsalted sunflower seeds ((if salted, scale back on added salt))

3 Tbsp vegan mayo ((sub tahini for a more earthy, nutty flavor)) (and/ore vegan yogurt -- use more than suggested)

½ tsp dijon or spicy mustard ((if using tahini instead of mayo, use half as much mustard))

1 Tbsp maple syrup ((or sub agave or honey if not vegan)) (I use a tsp)

¼ cup chopped red onion

2 Tbsp fresh dill* ((finely chopped))

1 healthy pinch each salt and pepper (to taste)

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For Sandwhich

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4 pieces rustic bread

Sliced avocado, onion, tomato, and or lettuce ((optional // for serving))

¼ cup hummus

½ medium lemon, juiced ((½ lemon yields ~ 1 Tbsp or 15 ml))

¾ - 1 tsp dried dill*

2 cloves garlic ((minced))

Water or unsweetened almond milk ((to thin))

Sea salt to taste ((optional // I didn’t need any))

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1. Prepare garlic herb sauce and set aside.

2. Add chickpeas to a mixing bowl and lightly mash with a fork for texture. Then add sunflower seeds, mayo, mustard, maple syrup, red onion, dill, salt, and pepper and mix with a spoon. Taste and adjust seasonings as needed.

3. Toast bread (if desired) and prepare any other sandwich toppings you desire (tomato, onion, lettuce).

4. Scoop a healthy amount of filling onto two of the pieces of bread, add desired toppings and sauce, and top with other two slices of bread.

5. Sunflower-chickpea mixture will keep covered in the fridge for up to a few days, making it great for quick weekday lunches!