Drain and rinse your chickpeas and add them to a large bowl. Mash with a potato masher until texture appears flaked, almost like tuna salad. I use both a potato masher and follow up with a fork to make sure every chickpea is deliciously smashed. Preheat oven to 350°F to toast your pecans. Lightly spritz a baking sheet with cooking spray. Add pecans in a single layer and toast until they're aromatic, approx. 4-5 minutes. Chop your green onion, celery, grapes, and pecans. Add to the bowl with your chickpeas, then add mayo, dijon, yellow mustard, dill, salt, and pepper. Stir well to coat. Fold in sunflower seeds.
Serving Suggestions: Pile high on fluffy bread with kale, red onion, and sandwich spread of your choice, OR serve a scoop or two atop a bed of tasty massaged kale with a side of balsamic dressing.
Recipe courtesy of Peas and Crayons, read the full blog post here: https://peasandcrayons.com/2018/04/cranberry-pecan-chickpea-salad-sandwich.html