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Serves 4

Ingredients

• 1 (15 ounces) can low-sodium chickpeas, drained and rinsed
• 1 tbsp Dijon mustard
• ¼ cup hummus, or more depending on desired creaminess
• ¼ tsp old bay seasoning
• ¼ cup diced carrot
• ¼ cup diced celery
• ¼ cup diced red onion
• 3 tablespoons toasted sunflower seeds

For serving, per person

• 2 romaine lettuce leaves or 2 slices whole-grain bread, lightly toasted
• Sliced red onion, tomato, avocado and/or lettuce

Directions

1. In a medium bowl, mash drained and rinsed chickpeas with a fork. Add the remaining ingredients and stir to combine.
2. Prepare desired toppings, such as sliced red onion, tomato or avocado.
3. If serving as a sandwich, toast bread and serve between slices with toppings. If serving with romaine lettuce leaves, top leaves with chickpea mixture and toppings. Alternatively, serve as a dip with sliced vegetables.
4. To round out the meal, pair with baby carrots or a piece of fruit.