“No-Tuna” Salad Sandwich

Serves: 4

3/4 cup chickpeas

Overnight soak chickpeas in water. Cook chickpeas in instant pot with salt and water in manual mode for 15 minutes.

Yields: cups cooked chickpeas

2 cups cooked chickpeas
3 tbsp tahini
1 tsp dijon or spicy brown mustard
1 tbsp maple syrup
1/4 cup red onion, chopped
1/4 cup celery, chopped
1/4 cup diced pickle
1 tsp capers, drained
1/4 tsp salt
1/4 tsp black pepper
1 tbsp roasted unsalted sunflower seeds

Place chickpea in a mixing bowl and mash with a fork, leaving only a few beans whole.

Add tahini, mustard, maple syrup, red onion, celery, pickle, capers, salt, pepper, sun flower seeds to mixing bowl. Mix to incorporate.

For Serving

8 slices bread
lettuce / spinach
tomato, sliced
red onion, sliced
avocado (optional)

Toast bread.

Prepare any desired toppings.

Scoop a 1/2 cup of chickpea mixture onto 1 slice of bread, add desired toppings and top with 2nd slice of bread.

Taste Note: Tastes AWESOME
Source: forksoverknives