Chickpea salad with mint and tahini

3 cans chickpeas, drained and rinsed

1/3-1/2 cup fresh mint, finely chopped

1-2 tsp dried parsley

1 bunch green onions, whites and tender greens, finely chopped

1/4 cup tahini

Juice of one lemon

1/4 cup apple cider vinegar

2 tbsp liquid aminos

1/4 cup sunflower seeds, hulled

black pepper to taste

Combine all ingredients and stir. Serve chilled as a salad, in a wrap, or as pictured, with spinach and roasted bell peppers on BFree gluten free sugar free bread.