epicurious5.0
Chickpea and Seeds Sandwich
Turn soaked sunflower seeds into a creamy dressing for smashed chickpeas with onions, celery, capers, and dill, then stuff into pita pockets for an easy, delicious vegan sandwich.
👥 4 Servings⏱️ Prep & Cook: 20 min⏳ Prep: 20 min👤 Dean Sherzai, MD, PhD📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●food processor
- ●bowl
- ●mixing bowl
📝 Preparation Steps
1
Pulse sunflower seeds, tahini, liquid aminos, mustard, nutritional yeast, and lemon juice in a food processor to a coarse paste.
tahini3 tablespoonsliquid aminos1 tablespoonnutritional yeast2 tablespoonslemon juice3 tablespoons
2
Mash chickpeas with a potato masher or fork in a mixing bowl, then mix with the red onion, celery, capers, if using, and dill; add the sunflower seed mixture and stir lightly to combine. Season to taste with salt and pepper.
capers, drained and chopped (optional)1 tablespoon
3
Cut pita breads in half and fill each with 3 tablespoons of the salad mixture, adding some greens, onion slices, tomatoes, and any other desired garnishes. Serve immediately or wrap with parchment paper for later.
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