¼cupmayonnaise substitute vegan mayo to make vegan
2tablespoonsstone ground mustard
1tablespoonapple cider vinegarsee note 2
¼teaspoonsaltmore to taste
½cupdiced red onion
¼cup diced celery
¼cuproasted sunflower seeds
fresh ground black pepper, to taste
10slicesbread of choice
lettuce, tomato, avocado, etc. for serving
Add the chickpeas, mayonnaise, tahini and mustard a medium bowl. Mash with a fork or potato masher until most of the chickpeas are broken down. I like to leave a few whole pieces. You can also use a food processor to break down the chickpeas.
Add apple cider vinegar, dry dill and salt. Stir to combine. Add in the remaining ingredients: red onion, carrot, celery, sunflower seeds, raisins. Add freshly ground black pepper to taste and taste for salt.
Portion out ⅕ of the recipe onto a slice of whole wheat bread. Top with lettuce, tomato, and all of your favorite sandwich fillings.
Chickpeas: If using canned chickpeas, drain off liquid and pat chickpeas dry with a paper towel or cloth to remove excess moisture. Two cans chickpeas = ~3 cups.
Apple cider vinegar can be replaced with regular vinegar or lemon juice as needed.
Leftovers: This recipe makes 5 sandwich servings that last 4-5 days refrigerated in a closed container. To keep bread from becoming soggy, the sandwiches are best if made the day you plan to eat them. I pack my sandwich in these glass containers and bring this freezable lunch box to work to keep my sandwiches cool until lunch-time.