Suggested Serving Size

HEC / CEK

Ingredients

• 1 can (15 oz) chickpeas, rinsed, drained and mashed
• 3 scallions, chopped
• 2 celery stalks, chopped
• 1/4 cup shredded carrots
• 1/2 red bell pepper, chopped
• 1 small dill pickle, chopped
• 1/2 avocado, peeled, pitted and mashed
• 1 tsp Dijon mustard
• 1 tsp chopped fresh dill
• 1/8 tsp salt
• Black pepper to taste
• 2 Tbsp unsalted roasted sunflower seeds
• 2 Tbsp chopped fresh basil, plus additional for garnish
• 12 slices multigrain sandwich bread
• Arugula leaves
• 1 large beefsteak tomato, sliced

Preparation

1. In a large bowl, combine the mashed chickpeas, scallions, celery, carrots, bell pepper and pickle. Add the avocado, mustard, dill, salt and black pepper to taste. Stir to combine well.
2. Add the sunflower seeds and chopped basil and stir gently to combine.
3. Divide the chickpea salad evenly among 6 slices of bread. Top with arugula leaves, basil, and tomato slices, if desired. Top the mixture with the remaining 6 slices of bread.