This is yummy on top of a salad, wrapped in a lettuce leaf, on top of raw veggies like cucumber slices, as a veggie dip, or if you are on the maintenance plan it is fantastic on Ezekiel products or Mary’s crackers (As always, be careful with these grains as they are technically flour-free but can still be binge foods for some people)
If you go in a tahini direction, this is like hummus on steroids. If you go in a mayo direction, it’s more like tuna salad. My version is adapted from Minimalist Baker’s recipe. (Heads up, this link contains photos of food we don’t eat)
I usually make double, triple, or quadruple the recipe so that I have quick grab-and-go lunches for the week.
Chickpea Sunflower Salad
Each Serving Contains:
- 1 Protein Serving
- 1 Fat Serving
- 3 oz chickpeas, (1/2 of a protein serving)
- 1 oz hummus, (1/4 protein serving)
- 1/2 oz roasted unsalted sunflower seeds, (1/4 protein serving)
- 0.5 oz (or 1 tbsp) vegan mayo (for store bought mayo, I use Hampton Creek) or tahini (for an earthier flavor)
Condiments & Spices
- 1/8 cup chopped red onion (or 1/2 tsp onion powder, flakes, or granules)
- healthy pinch each salt and pepper, (to taste)
- 1 tsp lemon juice
- 1/2 clove garlic, minced, (or 1/2 tsp garlic powder)
- 1/4 tsp spicy mustard
- Optional: crumbled nori or seaweed (if you want it to be reminiscent of tuna salad)
- Grain Additions: Ezekiel bread or tortilla wrap, or flourless crackers
- Protein Additions: Increase chickpeas or hummus
- Fat Additions: Increase mayo or tahini
- Mash chickpeas a little with a fork in a small bowl to the desired level of chunkiness.
- Stir all ingredients together.
- Serve with raw veggies, wrapped in a lettuce leaf, with Ezekiel or other BLE-friendly grain products, or on top of a salad.
Above: Maintenance version with 1 oz Ezekiel bread