Chickpea Sunflower Sandwich

Chickpea Sunflower Sandwich

Chickpea Sunflower Sandwich

Course: Mains
Servings: 2 sandwiches



  • 1 15-ounce can chickpeas  (rinsed and drained)
  • 1/4 cup roasted unsalted sunflower seeds (if salted, scale back on added salt)
  • 3 tbsp mayo (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)
  • 1/4 cup chopped red onion
  • 2 tbsp fresh dill (finely chopped)
  • 1 healthy pinch each salt and pepper (to taste)
  • 4 pieces rustic bread, lightly toasted
  • 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)
  • 3/4-1 tsp dried dill
  • 2 cloves garlic, minced
  • Water or unsweetened almond milk (to thin)
  • Salt to taste (optional)


  • 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!


  • *1 tbsp dried dill can be subbed per 2 tbsp fresh dill
  • *2-3 tsp fresh dill can be subbed per 3/4-1 tsp dried dill
Recipe adapted from Minimalist Baker
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