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1 can chickpeas
1 small red onion
1 celery stick
5 cherry tomatoes
2 tbsp tahini
1 tbsp mustard
1 tsp agave syrup or maple syrup
1 tbsp roasted sunflower seeds
8 slices toasted whole wheat bread
Roast sunflower seeds. Chop red onion finely. Cut celery in small cubes. Quarter cherry tomatoes. Rinse and drain chickpeas.
Add chickpeas to a bowl and mash with a fork. Then add the rest of the ingredients and combine well. Serve between 2 slices of toasted bread and serve immediately.