Sun Seed Sandwich Food

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HEALTHY CREAM CHEESE AND SUNFLOWER SEED SANDWICHES



Healthy Cream Cheese and Sunflower Seed Sandwiches image

Make and share this Healthy Cream Cheese and Sunflower Seed Sandwiches recipe from Food.com.

Provided by The Happy Cook

Categories     Lunch/Snacks

Time 8m

Yield 1 serving(s)

Number Of Ingredients 6

2 tablespoons light cream cheese
2 slices soft sourdough bread (or white)
1 tablespoon shelled sunflower seeds
2 sliced cucumbers, peeled
4 cherry tomatoes
salt and pepper

Steps:

  • Cut the crusts of both slices of bread,set.
  • one slice aside.
  • On the 1 slice spread the cream cheese evenly.
  • Sprinkle the sunflower seeds on the bread with cream cheese. Make sure all of the seeds stick on the bread.Set aside.
  • On a cutting board cut each of the cherry tomatoes in half, so you will end up having 8 halves of tomatoes.
  • On the slice of bread with cream cheese and seeds,place the tomatoes and cucumbers on top so they are laid out evenly.
  • Sprinkle with salt and pepper and top with other slice of bread and serve.

Nutrition Facts : Calories 578.3, Fat 15.7, SaturatedFat 5.7, Cholesterol 21.6, Sodium 908.4, Carbohydrate 93.5, Fiber 8.6, Sugar 12.4, Protein 20.6

CHICKPEA AND SEEDS SANDWICH



Chickpea and Seeds Sandwich image

Turn soaked sunflower seeds into a creamy dressing for smashed chickpeas with onions, celery, capers, and dill, then stuff into pita pockets for an easy, delicious vegan sandwich.

Provided by Dean Sherzai, MD, PhD

Yield 4 servings

Number Of Ingredients 13

½ cup raw sunflower seeds, soaked in boiling water for 30 minutes or in room temperature water overnight, drained and rinsed
3 tablespoons tahini
1 tablespoon liquid aminos
1 teaspoon Dijon mustard
2 tablespoons nutritional yeast
3 tablespoons lemon juice
1 cup canned no salt added chickpeas, rinsed and drained
¼ cup of each of chopped red onion and celery (half a small red onion and 1 large stalk of celery)
1 tablespoon capers, drained and chopped (optional)
2 tablespoons chopped fresh dill or fennel fronds
Sea salt and freshly ground black pepper, to taste
4 medium 100% whole-wheat pita breads
Optional garnishes: sliced red onion, cucumber, tomato, avocado, and lettuce

Steps:

  • Pulse sunflower seeds, tahini, liquid aminos, mustard, nutritional yeast, and lemon juice in a food processor to a coarse paste.
  • Mash chickpeas with a potato masher or fork in a mixing bowl, then mix with the red onion, celery, capers, if using, and dill; add the sunflower seed mixture and stir lightly to combine. Season to taste with salt and pepper.
  • Cut pita breads in half and fill each with 3 tablespoons of the salad mixture, adding some greens, onion slices, tomatoes, and any other desired garnishes. Serve immediately or wrap with parchment paper for later.

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