UnTuna Salad

From Dana Shultz and Forks over Knives 

FOR THE SALAD: 
1 (15-ounce) can chickpeas, rinsed and drained 
3 tablespoons tahini 
1 teaspoon Dijon or spicy brown mustard 
1 tablespoon maple syrup or agave nectar 
¼ cup diced red onion 
¼ cup diced celery 
¼ cup diced pickle 
1 teaspoon capers, drained and loosely chopped 
Healthy pinch each sea salt and black pepper 
1 tablespoon roasted unsalted sunflower seeds (optional) 


FOR SERVING: 
8 slices whole-wheat bread 
Dijon or spicy brown mustard 
Romaine lettuce 
Tomato, sliced 
Red onion, sliced


INSTRUCTIONS
Place the chickpeas 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 and pepper, and sunflower seeds (if using) to mixing bowl. Mix to incorporate. Taste and adjust seasonings as needed. 

Toast bread if desired, and prepare any other desired sandwich toppings (such as lettuce, tomato, and onion). 

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.