Chickpea Tuna Sandwich (Vegan ) 550 cal
(Make 4 servings)
15 oz. can chickpeas rinsed and drained (120 cal)
2 tbsp vegan mayo 118 cal
2 tablespoons red onion, roughly chopped (8 cal)
2 tablespoons fresh parsley or dill (2.7)
¼ cup finely chopped pickles or relish (80 cal)
¼ cup diced celery
Squeeze of a lime
½ teaspoon favorite no salt seasoning (5 cal)
½ teaspoon dijon or brown spicy mustard (2 cal)
1 tablespoon maple syrup or agave nectar
Add Pepper to desired taste
1 teaspoon capers (1 cal)

INSTRUCTIONS

1. Place the chickpeas in a mixing bowl and mash with a fork, leaving only a few beans whole.
2. Add 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.
3. Toast bread if desired, and prepare any other desired sandwich toppings (such as lettuce, tomato, and onion).
4. 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. Serve in a lettuce wrap or on , If you're making a sandwich, I like to serve it on toasted  Ezekiel Bread, lettuce, onions and tomatoes. Enjoy!

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