Looking for a lunch that will brighten up your day?  This Chickpea Sunflower Salad Sandwich will do just that.  We welcome fearless warrior for the animals, Dani Rukin on this episode of #LunchBreakLIVE.

 

PART ONE

 

PART TWO

 

Well, it looks like Dani was a success at making her first Chickpea Sunflower Salad Sandwich.

Dani Rukin (aka The Daring Vegan), is a #JaneUnChained citizen journalist and fearless, outspoken warrior for animals, tirelessly traveling the globe spreading the message of compassion, truth, equality, and justice for all.  She is an incredible activist for the animals and the planet.  Dani is also a pretty damn good cook too and she has many vegan recipes up her sleeve.  In fact, she has been on #LunchBreakLIVE several times, either cooking up amazing meals or traveling the globe showing us all the vegan options that exist around the world.  One of my favorites was a great episode where she showed us how to make vegan breakfast cookies.  I mean who doesn’t want a cookie for breakfast?  Check out that episode HERE.

Dani is also one of the contributing writers in powerful activist Brittany Michelson’s newly-released book, “Voices for Animal Liberation: Inspirational Accounts by Animal Rights Activists”. Her piece, “How I Made the Connection: Gay Rights, Feminism, and Animal Liberation”, speaks truth to power and calls readers forth to make the connection between the exploitation of animals and all other forms of injustice.

 

All the ingredients for the Chickpea Sunflower Sandwich.

 

Dani and her love pup Rocco.

 

More of Dani and Rocco.

 

The delicious finished sandwich.

 

Another shot of the sandwich.

 

Dani posing with her delicious sandwich.

 

Chickpea Sunflower Salad Sandwich

Course: Lunch
Cuisine: American
Keyword: vegan
Servings: 2 sandwiches

Ingredients

  • 1 15- ounce can garbanzo beans/chickpeas rinsed and drained
  • 1/4 cup roasted and salted sunflower seeds or unsalted, but you might want to add more salt
  • 3 Tbsp vegan mayo sub tahini for a more earthy, nutty flavor
  • 1/2 tsp spicy brown mustard or dijon if using tahini instead of mayo, use half as much mustard
  • 1 Tbsp maple syrup
  • 1/4 cup diced red onion
  • 2 Tbsp fresh parsley and/or fresh dill finely chopped
  • 1 pinch salt and a few grinds of fresh pepper to taste
  • 4 slices whole grain vegan bread (untoasted or toasted)
  • Sliced tomato avocado, and lettuce

Instructions

  • Add chickpeas to a mixing bowl and mash with a fork. Add vegan mayo, mustard, maple syrup, red onion, dill, salt, and pepper and mix with a spoon. Stir in sunflower seeds. Taste and adjust seasonings as needed.
  • Toast bread (if desired) and prepare any sandwich toppings you prefer (tomato, avocado, and lettuce).
  • Scoop a generous amount of filling onto a bread slice, add desired toppings, and top with the other slice.