1/4 c finely chopped red onion (placed in a bowl of cold water 5 minutes & drained)
1 can peeled chickpeas (mashed but slightly chunky)
1/4 c yogurt
1 Tbsp lemon juice
1 tsp honey
1 tsp dijon mustard
1/4 tsp kosher salt
1/8 tsp black pepper
2-4 dashes hot sauce
3 Tbsp sunflower seeds
1 1/2 Tbsp chopped fresh parsley
4 English muffins, split
shredded or sliced Swiss, provolone, or mozzarella
Mix all ingredients together from onion to hot sauce. Stir in the seeds and parsley.
Top each muffin half with about 1/4 c of filling. Bake for 5 minutes. Remove from oven, top with cheese, and bake another 3 minutes.
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