If you need a lunch box option for work or school, this is a good one. If your kids are super healthy and like green stuff, you can make it for them too!
Note: this recipe uses an Instant Pot pressure cooker. If one is not available for your use, the recipe can be created by slow cooking the beans on the stove, cooking in a crock pot, or using canned beans instead. Your choice!
Ingredients
- 2 cups chickpeas, soaked
- 2 cups whole grain (I used wild rice), cooked (optional)
- ¼ cup sunflower butter
- 2 tsp. maple syrup
- 2 tsp. Dijon mustard
- 1 Tbsp. relish
- Salt and pepper to taste
- 2+ nori sheets
- 2 stalks celery, sliced lengthwise
- ¼ onion, sliced
- ¼ bell pepper, sliced
- 1 avocado, sliced
Method
- Add chickpeas and enough water to cover 1 inch into the Instant Pot
- Seal the Instant Pot and set to “Manual” for 15 minutes
- Once the timer goes off, allow the pot to depressurize for 15 minutes
- Vent the Instant Pot until the pot is completely depressurized
- Drain water from pot
- Use fork or potato masher to mash chickpeas (keep about a quarter of the beans intact)
- Combine sunflower butter, syrup, mustard,
relish, salt, and pepper in a separate bowl
- Add water to reach saucy consistency (not runny but not sticky)
- Add sunflower butter sauce and optional grain to chickpeas
- Mix until you reach a homogeneous consistency
- Place nori wrap on flat surface with long sides vertical in front of you
- Spread chickpea mixture over nori leaving 1 inch strip along top
- Place sliced vegetables and avocado horizontally in middle of mixture
- Roll nori into cylinder shape
- Cut in half on a diagonal
- Serve with apples, crackers, or whatever you like
- Enjoy!
Bread & Grapes 