If you are not vegan this Chickpea Sunflower Sandwich will convince you that meat is not where it’s at – chickpeas are!  This sandwich is creamy, crunchy, delicious goodness.


1 (15-oz.) can of chickpeas (rinsed and drained)

1/4 cup roasted unsalted sunflower seeds (if salted, scale back on added salt)

3 Tbsp vegan mayo or sub tahini for a more earthy, nutty, flavor

1/2 tsp Dijon or spicy mustard (if using tahini instead of mayo, use half as much mustard)

1 Tbsp maple syrup (or sub agave or honey if not vegan)

1/4 cup chopped red onion

2 Tbsp fresh dill* (finely chopped)

1 healthy pinch each salt and pepper (to taste)

4 pieces of rustic bread (lightly toasted gluten-free for GF eaters)

Sliced avocado, onion, tomato, and or lettuce (optional // for serving)

Garlic Herb Sauce optional

1/4 cup hummus

1/2 medium lemon, juiced (1/2 lemon yields ~ 1 Tbsp or 15 ml)

3/4 – 1 tsp dried dill*

2 cloves garlic (minced)

Water or unsweetened almond milk (to thin)

Sea salt to taste


Prepare garlic herb sauce and set aside. Add chickpeas to a mixing bowl and lightly mash with a fork for texture. Then add sunflower seeds, mayo, mustard, maple syrup, red onion, dill, salt, and pepper and mix with a spoon. Taste and adjust seasonings as needed.

Toast bread (if desired) and prepare any other sandwich toppings you desire (tomato, onion, lettuce).

Scoop a healthy amount of filling onto two of the pieces of bread, add desired toppings and sauce, and top with other two slices of bread.

Sunflower-chickpea mixture will keep covered in the fridge for up to a few days, making it great for quick weekday lunches!



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