I’m kind of a big sandwich girl. As in, I like sandwiches and I like them big.
I distinctly remember a time where I was dining with my 6’4″ father at Subway. He stopped at a 6-inch sandwich, I went for the foot-long. I scarfed both halves down and he looked on horrified.
In high school I remember having a friend run out to grab me a sandwich for lunch. I handed him a $10 and asked for: 1 foot long, 1 bag of chips, and 1 cookie. No 2 cookies. Yes, 2.
No wonder dinner invites were sparse.
This is not your average sandwich. For starters, it’s meatless! Second, it’s extremely flavorful, filling and healthy – basically the three things I’m going for with any good sandwich. And lastly, it is simple: just 30 minutes and simple ingredients required.
The base starts with tender, smashed chickpeas and nutrient-rich sunflower seeds that add a nutty, crunchy touch. Then comes the simple dressing of dairy-free mayo, mustard, dill, maple syrup for added sweetness, and a handful of simple spices.
Come to mama.
All of that goodness is mashed up and piled on top of hearty, toasted wheat bread with tomato, onion, lettuce and a healthy drizzle of my secret garlic sauce. Never forget the sauce.
Does lunch get any better? I think not.
You guys are going to LOVE this sandwich. I know it. It’s
First of all, HUSBAND APPROVED
Texturally profound – crunchy, soft, creamy – a trifecta of goodness
Fast – 30 minutes or less!
And kind of perfect
This is the perfect kind of thing to whip up to have on hand for effortless, healthy weekday lunches as it keeps for several days in the fridge. I’d imagine it would also work wonderfully on salads and wraps. My mind is spinning with possibilities…
If you make this sandwich, do let us know! We’re rather smitten with it and we think you will be, too. Leave a comment or take a picture and tag it #minimalistbaker on Instragram so we can see what you came up with.
Or, do both! We’d love you forever for it. (But who are we kidding though? We already do. Seriously.) Cheers!
- 1 15-ounce can chickpeas, rinsed and drained
- 1/4 cup roasted unsalted sunflower seeds (if salted, scale back on added salt)
- 3 Tbsp vegan mayo (sub tahini for a more earthy, nutty flavor)
- 1/2 tsp dijon or spicy mustard (if using tahini instead of mayo, use 1/4 tsp)
- 1 Tbsp maple syrup (or sub agave or honey if not vegan)
- 1/4 cup chopped red onion
- 2 Tbsp fresh (or 1 Tbsp dried) dill, finely chopped
- healthy pinch each salt and pepper (to taste)
- 4 pieces rustic bread, lightly toasted (gluten free for GF eaters)
- Sliced avocado, onion, tomato, and or lettuce for serving (optional)
- 1/4 cup hummus
- juice of 1/2 lemon (~1 Tbsp)
- 3/4 - 1 tsp dried dill (or sub 2-3 tsp fresh)
- 2 cloves garlic, minced
- Water or unsweetened almond milk to thin
- Optional: Sea salt to taste (I didn’t need any)
- 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. Tate 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!