“No-Tuna” Salad Sandwich

Time: 10 minutes

Serves: 4 sandwiches

INGREDIENTS

Chickpea Salad:

1 can (15 oz / about 1½ cups) chickpeas, rinsed and drained

3 tablespoons tahini

1 teaspoon Dijon or spicy brown mustard

1 tablespoon maple syrup or agave nectar

¼ cup finely chopped red onion

¼ cup diced celery

¼ cup chopped pickles

1 teaspoon capers, rinsed and roughly chopped

Sea salt and black pepper, to taste

1 tablespoon roasted, unsalted sunflower seeds (optional)

For Serving:

8 slices whole-grain bread

Dijon or spicy brown mustard (for spreading)

Romaine lettuce leaves

Tomato slices

Red onion rings

INSTRUCTIONS

In a medium bowl, lightly mash the chickpeas with a fork or potato masher, keeping a few chunks for texture.

Add tahini, mustard, maple syrup, red onion, celery, pickles, capers, salt, pepper, and sunflower seeds (if using). Stir until everything is evenly combined. Taste and adjust seasoning if needed.

Toast the bread slices, if preferred, and prepare your toppings (lettuce, tomato, onion).

Spread a generous scoop (around ½ cup) of the chickpea salad onto one slice of bread. Layer with desired toppings and close with another slice.

Repeat for the remaining sandwiches. Serve immediately and enjoy!

NUTRITION INFORMATION

Per serving (about ½ cup):

Calories: 214

Protein: 9.8 g

Carbohydrates: 24 g

Fiber: 5.8 g

Total sugar: 4 g

Total fat: 9.3 g

Saturated fat: 1.2 g

Sodium: 279 mg