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
Savory
Healthy
Seriously satisfying
Fast – 30 minutes or less!
& 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!
Chickpea Sunflower Sandwich
Ingredients
SANDWICH
- 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 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 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)
- 3/4 - 1 tsp dried dill*
- 2 cloves garlic (minced)
- Water or unsweetened almond milk (to thin)
- Sea salt to taste (optional // I didn’t need any)
Instructions
-
Prepare garlic herb sauce and set aside.
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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!
Notes
*1 Tbsp dried dill can be subbed per 2 Tbsp fresh.
*2-3 tsp fresh dill can be subbed per 3/4-1 tsp dried.
*Nutrition information is a rough estimate calculated without sauce, bread, or toppings.
Nutrition Per Serving (1 of 3 sandwiches without bread)
- Calories: 311
- Fat: 16g
- Saturated fat: 1.7g
- Sodium: 107mg
- Carbohydrates: 26g
- Fiber: 9g
- Sugar: 7.3g
- Protein: 11.5g
Just made this sandwich and ate it. It is every bit as fabulous as you and others have described! I can’t wait until my daughter gets home from college to make it for her. She will love it! Thank you so much for all of your wonderful recipes. I love your website!
So glad you enjoyed it, Jackie! Thank you so much for your kind words and lovely review! xo
I made this sandwich but I only had pepitas instead of sunflowers. I also mashed a few chickpeas to bind the mixture.
Thank you for the recipe. It was delicious!
Thanks so much for the lovely review, Leah. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo
Made this and the only thing I didn’t have on hand were some fresh dill and it still turned out delicious!!! Oh, yeah I ran out of vegan mayo, so I made the Minimalist Bakers own recipe and it was hands down yum!!! Thank you for sharing your wonderful recipes, Dana!
Thanks for sharing, Irish!
This was so delicious! I was blown away at how flavorful and textured it was with such simple ingredients. I used the nuts I had on hand (pepitas and cashews), added some chopped celery, and the last few remaining dried cherries. Ate it open-faced on some toasted rye bread for a simple dinner. Yum!!
Made this today for lunch and it was SO good. For the vegan mayo/tahini option I opted for 2 tbs of vegan mayo and 1 tbs tahini and the mix did not disappoint! Thank you for such a delicious and easy lunch recipe.
Thanks for sharing!!
This was delicious! I added more red onion and more sunflower seeds for greater crunch-factor and I sprinkled in ground flaxseed for greater health-factor! I upped the mustard to a full teaspoon because I like the additional zest. Tastes amazing with an avocado and all the sandwich fixings, but also works as a stand-alone salad. I mixed the Garlic Herb Sauce in with the chickpeas, too. I bet I could add diced celery for even more crunch. Thanks for the recipe!
SMART! Thanks for sharing, Jess!
I’m giving this a 5 star rating even though I had to adapt the recipe slightly to accommodate what I had on hand… Such an excellent idea for a healthy lunch, I’m sure it would be equally good on a rice cake, with flatbread, or with veggie dippers (and I intend to try all!). The changes I made were to use salted, roasted pepitas and an equal amount of dried cranberries for a sweet/salty punch of flavor. I also used half tahini-half mayo and the full amount of dijon as listed in the recipe. So good – this recipe will be made again and again! Thank you.
Sounds lovely! Thanks for sharing!
I was a little scared at first to try my first ever vegan recipe…needless to say, I nailed it! Thanks to your simple and quick recipe. It was so delicious! This sandwich was so savory and filling as well. I didn’t make the secret garlic sauce but I will next time. The texture made the sandwich so filling, I didn’t miss meat! (I have been pescatarian now for almost two years.)
I look forward to making more of your recipes in the near future! Thank you for sharing the joy of vegan food with us!
Thanks so much for the lovely review, Cindy! We are so glad you enjoyed it! xo
I don’t normally make comments but this is a great recipe! Even hubby like it! Dave’s Killer Bread, avocado and chickpea salad. So yummy.
Great! Thanks, Joanne!
Absolutely phenomenal!!! The roasted sunflower seeds take this recipe to another level. I added some diced celery for added crunch but otherwise followed the recipe. A definite repeat!
Hands down the BEST chickpea salad I’ve ever eaten. I was a bit nervous about using dill (never have been sure where to use it) but the flavors meshed sooooo well!!!! Thank you for another home run!
Dana, I just love you.
I have just made this, the dill garlic sauce, the microwave hummus and the smoky quinoa black bean falafels. Every single one of these things was DELICIOUS. I have probably made about 30 of your recipes in the past and I have yet to find one that I haven’t loved.
Every time I have a wave of inspiration to make something new, I wonder: is there something like this on minimalist baker already? Lo and behold I seem to always find the exact thing that I’m looking for! You will continue to be my go-to blog food inspiration!
The hummus was insane. New favourite recipe. The dill garlic sauce was SUPER garlicky and just how I like it. Dill is now my new favourite herb and it will be going in EVERYTHING. I haven’t tried the falafels yet as I’ve made a double batch for lunches this week but the bit I nibbled was great haha.
This sandwich: OMG. I’ve seen chickpea sandwich recipes described as a tuna sandwich replacement in the past and that’s always put me off a bit. I decided to give this one a go because I’m trying to include more legumes in my diet and this was such a winner. I am torn between wanting to feed this to all of my friends and not wanting to share it. I will probably be making this every day for the next month.
Thanks again for another banger. (Also please don’t stop making plant-based recipes because I honestly don’t know what I would do without you!)
Aww thanks so much for your support, Hana! We are so glad you enjoy our recipes!
I’m addicted to this and make it weekly – sometimes twice. I use salted roasted sunflower seeds – and green onion and dried dill. Tonight I added a squeeze of lemon juice. I also add extra mustard and subbed agave instead of maple syrup…served with Asian salad mix on top. It’s so good and easy to adjust ingredients if you need to. I’ve never made the sauce but I think it’s great without it. Thank you!
yay! Such a great sandwich! So glad you liked it. xo!
I just made this sandwich today it is amazing. Loved it so much. Especially the garlic herb sauce its delicious.
So glad you enjoyed it! Next time would you mind leaving a rating with your review? It’s so helpful to us and other readers. Thanks!
This is one of my absolute favorites for lunch or dinner! My omni husband loves it and requests it often and even my 3 year old will eat it! I like to add chopped up grapes in mine and it is so tasty. I highly recommend this for an fairly easy lunch! Making it again today for a picnic.
So glad to hear it, Charlotte! Thanks for sharing!
YUM – I loved this and used dill pickle (no mayo as I am WFPBNO eater) – I’m so making this again. 10 star rating on this great dish. I made double the batch and fresh chicpeas with a bit of marinated red onion in the mix diced really tiny. This is really a wonderful vegan dish. I love all your recipes, you are my “go to ” for new recipes.
Keep up the great work – it’s appreciated from the bottom of our hearts.
Lovely! Thanks for sharing!
This was so good and easy! I used green onion, soy free vegan mayo and agave. I also added some lemon juice and extra mustard. I didn’t add salt because I used salted sunflower seeds. Topped with a kale salad mix and tomatoes. I wanted to add avocado but it didn’t need it. And I used dried dill. Such an easy recipe to play around with if you don’t have everything or want to throw extra in. Would also be a good dip for veggies/apples/crackers.
I made this last night and then again today. Definitely double the recipe!
Extremely flavorful and nourishing. The mix of textures and flavors are delightful. My wife and I have permanent added this to our weekly menu. 5 Stars
After I made this I walked a spoon full over to my husband to try it and as I was explaining how it’ll be in the fridge to make a sandwich with, he looked at me and said, “I might just eat it all straight from the bowl” so I immediately went and doubled the portion! I’m so happy he liked it, but I’d kinda like some too 😋
Very tasty! And truly so fast and easy to make! I love a classic veggie sandwich and all, but Ive been in need of some variety and this is exactly what I’ve been waiting for in my sandwich life ❤️
Yay! So glad to hear it! Thanks for the lovely review! xo
I made this for the first time several months ago during a slump where nothing sounded good to eat and I needed something new. I was unprepared for how freakin’ delicious this is – months later and I’m still utterly obsessed. For a while, I was seriously eating this for almost every meal. I’m still eating it several times a week! I’ve been making it without the garlic sauce and it’s my new favorite thing.
So delicious! I’m making my second batch tonight. I didn’t have dill, so I used oregano (ehh!), and the dish isn’t complete without the garlic sauce and a dash of hot sauce :)
Totally delicious. My breath is fatally oniony and garlicy afterwards, but it’s so worth it. I also didn’t have roasted sunflower seeds, so I roasted some raw ones for a little in the oven.
Thank you for the delicious recipe!
Third time I am making this. I have made it with dry and fresh dill and both are great (though fresh might be a hair better). I also add garlic salt and use roasted salted sunflower seeds, overall adding a little less than a pinch of regular salt. I also add a squeeze of lemon and a tablespoon of Dijon because I love the flavor. It comes out great every time!!
Super easy to make! I added some diced celery. Will try it again with the sauce.
I made this and it was pretty tasty, despite me not using the maple syrup or mayo. Instead I used the tahini and added in old bay to give it a little bit of flavor.
OMG. So good!
I just found this recipe and made it (I had to make a few changes due to lack of supplies). I didn’t have roasted sunflower seeds ..just had a few raw seeds so I augmented the mixture with roasted sunflower seed butter. I didn’t have dill either so next time I will be prepared. I cannot tell you how delicious this came out. I cannot wait to make it for dinner tonight on toasted Dave’s multi-grain bread. Thank you Dana for another winner!
Like Catherine above, I’d give it 10 stars! It is so simple and just that good!!
OM Goodness! This recipe is the best! I added celery because that’s what we do in the South! Amazingly delicious and will keep a fix in the fridge for everyday. It’s great on bread, crackers, or just a spoon!
Thanks so much for the lovely review and for sharing your modification, Carmen. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo
Absolutely delicious! If I could give this 10 stars I would! I recently converted to WFPB and this site has been such a great resource. Thank you!!
Looks like a great recipe! I personally don’t feel fantastic after eating anything with raw onion (just doesn’t agree with me). Would you just make it without the red onion? Or put in a little bit of onion powder to get a hint of onion? Thanks for this!
Hi Ann, we haven’t tried this recipe without red onion, but would suggest subbing it with sliced green onion (if tolerated) or a bit of onion powder. Hope that helps!
That’s funny — that’s exactly what I did (before reading your reply). Was too hungry to wait ;-)
Great website!!
My husband was looking for vegetarian sandwiches to make to switch it up from his usual sandwiches with sliced meat, also so he could make one for both of us (I’m vegetarian, he’s not). He came across this recipe and made it for us last night to have for lunch the next day. It was perfectly flavourful, savoury and satisfying! The texture really does it for me with the roughly mashed chickpeas and the roasted sunflower seeds and I love the tangyness of dill. This is also a pantry staple sandwich and not too hard on the wallet if you aren’t using avocado and cherry tomatoes (which we didn’t but will try sometime. We used arugula instead of lettuce) Thank you!
I absolutely LOVE this recipe. I made enough this time to bring to work and share with my BFF at work. I’m a high school school nurse and she is the social worker. We have 1400 kiddos, so we pretty much bring our lunch everyday. We are going to eat it with Naan bread! I use dehydrated onions and it was still perfect! Even my “I don’t like chickpeas” girlfriend loved it! With Gratitude, Jakini Auset
The sweet/spicy/crunchy combo is to die for. Delish! x
Tried this tonight! Delicious! Thank you for another great recipe!
I absolutely LOVE your recipes! Thank you so much for all your hard work you put into these amazing recipes! As a paleo vegan it’s tough to find things I can not only eat but enjoy… as well as my non vegan family! Thank you!!
We’re so glad to hear that, Zach! xoxo
Always looking for a yummy, quick and easy way to enjoy chickpeas. This was awesome. Accidentally used 1 tablespoon of spicy brown mustard but it was still delicious. I put the filling over a bed of spring mix and garnished with baby tomatos and avocado slices. YUM YUM YUM
I was looking for something to whip up a quick lunch and lucked out by finding this recipe with all the ingredients on hand… winnning! I’ve made so many of your recipes, I knew I wouldn’t be disappointed… and I sure wasn’t! Dana, this is delicious!! Made my sandwiches with spinach leaves and halved grape tomatoes. FANTASTIC!
YUM!! This is was easy to make and super flavorful, even my nonvegan coworkers loved it! This sandwich will be in heavy rotation. Thank you so much!!
Yay! Thanks for sharing, Mayra!
I love this recipe and make it almost every week! I like to use yogurt instead of mayo and walnuts instead of sunflower seeds. Nice and tangy from the yogurt and I find the walnuts fill it out a bit more.
Smart! Thanks for sharing, Michael!
It’s recipes like this that make it easy to go plant based. This was so yummy! I followed the recipe as is and used it as a topper over a salad (and used the herb sauce as a dressing) and it was oh so delicious. Thank you for sharing this recipe. I will make this again and try it as a sandwich soon!
We are so glad to hear that, Talia!
I just made this with a few tweaks. I added a chopped dill pickle since I didn’t have fresh dill and also some chopped celery for crunch. Also added a nori roll broken in pieces to try to capture the seafood flavor. So quick and so easy and SOOOO yummy!
Yay! Thanks for sharing, Teresa!
I absolutely love this recipe. My husband says everything is “good” and never requests a specific meal EXCEPT for this! I made a double batch today to bring with us on a road trip and used sunflower seeds and roasted pumpkin seeds. Thank you so much for sharing this recipe!
Awesome! I used green onion rather than red and chose the tahini option. Delicious. Even my meat eaters liked it. Will definitely make this again–maybe tomorrow!
Hi Dana,
This is a great recipe, I just have one note; if you use tahini instead of mayo as I do, extra salt, sugar (I use honey instead of maple syrup), and a little bit of LEMON helps offset the bitterness. <3
Thanks for sharing, Jody!
I have tried so many chickpea-tuna recipes, and they’re always just okay, BUT this one is awesome. I didn’t even need the garlic sauce, but I added lemon and garlic & onion powder, and used more like a 1/2 tablespoon of deli mustard because I love mustard. I used agave and it was SO AMAZING. I never would have thought to add sweetness to this! Definitely the magic ingredient. I ate the entire thing in one sitting.
Yay! Thanks for sharing your recipe changes, Kristy!
Agreed! I use garlic salt as well as normal salt :)
This was AMAZING! I’ve been making chickpea salad for awhile but with common chicken or tuna salad ingredients like celery, red pepper, grapes, pickle, etc. This, however, is my new favorite variation. I think fresh bakery bread really makes a big difference too! I do have a question- I made the sauce and it was delicious and such a great addition, but do you think it would have the same effect if you just added garlic and lemon to the chickpea salad? And perhaps a little hummus and less tahini/mayo?
Thanks for sharing this recipe! I’m “attempting” to convert to vegan and simple recipes like this are right up my alley. I was missing a few ingrediants such as dill, sunflower seeds and onions, so I added sweet relish and pumpkin seeds, and it came out pretty good. I will make again after picking up the missing items to get the full effect. My picky little eater also loved it!
You’ve come to the right place, Tasha! We are glad you and your picky eater both enjoyed it :)
I use the recipe in your cookbook for the UnTuna sandwich and this recipe is similar…it is a new favorite go to for lunches…I absolutely LOVE it. I usually don’t have capers, so I just add extra pickle…maybe some cucumber as well. I also omit the sugar…I don’t like the extra sweetness.
Thank you so much for your recipes…they have been helpful and inspiration as we have transitioned to our plant-based life-style!
Yay! Glad you loved it!
THIS IS SO DELICIOUS!
I used honey mustard instead (have to finish the bottle) and it was amazing!
This was super easy to make and was yummy. Loved the lemony dressing and the crunchy texture the sunflower seeds added. I spread some spicy brown mustard on the bread too.
Hi I have tried it as is and its great but I can’t find sunflower seeds at my locals anymore so wondering if I can use pumpkin seeds or pine nuts or anything else you can think of?Thanks!
Both would work well, Jo!
Made this for a quick but delicious lunch on the go for those hot DC summer days. It is amazing and now a family favorite! We’ve already made it twice, doubling the recipe each time! Thank you!!
Glad you enjoyed it, Adela!
How is this even possible?
*dribbles over phone *
Yoooooo this one is a GAME CHANGER! I bring this to cookouts, camping trips, office potlucks, you name it! So much bang for your buck here. Don’t just think about making this – make it!
I am not vegan, but I enjoy mixing vegan/vegetarian dishes into my weekly meal plans. Yesterday when I opened the cupboard for a can tuna I found a can of chickpeas in its place. I had an hour for lunch and needed food ASAP. I recalled seeing the “No Tuna Sandwich” recipe in your cookbook and thought I would give it a whirl. I eliminated the syrup, and the sunflower seeds because I didn’t have any in the pantry. I have eaten this two days in row now. The second day was better once the onion mellowed out. DELICIOUS! I don’t even miss the tuna. :)
Yay! We are so glad you enjoyed it, Julie! Thanks for sharing your recipe changes!
Thank you so much for the recipe! It’s in our regular rotation of favorite meals :) My alterations: I leave out the syrup, and when I’m feeling too lazy to make hummus or the garlic herb sauce, I add some lemon juice to the mix to give it some extra zip. My husband prefers to make the sandwich version; I love having it on top of some greens… like a tuna salad without the tuna!
Yay! Glad to hear it, Jenn!
I’ve made this recipe legit 2748974398 times and sometimes just crave it. It is THAT good.
I use 1/2 tbsp syrup and it is still delicious! I’ve gotten so many folks to make this.
And it is such a cheap, healthy meal! I like to eat it w/ multigrain crisps or mixed in arugula spring mix w/ micro greens, sun-dried tomatoes and avocado (and extra sunflower seeds cuz I can’t get enough) :)
We are so glad you enjoy this recipe, Sam! If you could leave a rating, that would help us immensely :D
I really enjoyed how easy this was to make, as well as how great it tasted. I put this in a pita pocket with some tomato slices, and layered the sandwich ingredients and the herb sauce. I’ll be making it again, but I want to experiment with it a bit. I’d like to use a yellow onion instead of red onion, I’d like to try it without any agave syrup, I’d like to add the sauce to the sandwich ingredients instead of putting the sauce on top or layering it, and I’d like to add fresh spinach to the sandwich.
OMG! This was amazing. It sounded good but tasted even better. I added a touch more dijon and subbed pickled jalapenos for the dill but otherwise followed the recipe to a T. Nom, thank you! xx
Great sub, Whitney! We’re glad you enjoyed :D
This is delightful!
Yay!
I’m trying to eat less meat and came across this recipe. This chickpea salad sandwich is way more filling than the chicken salad ones I’m used to and so delicious in its own way.
The next time I think I think I’ll put it in a pita or tortilla because it’s pretty messy. Thanks so much for the recipe.
This was so good!! My family loved it again! Will be making this more often!
Excellent, my husband and I are new to this vegan
eating and being in our 70’s it is hard. But this is definitely a keeper!!!!
This is delicious! I used greek yogurt instead of mayo and added some shredded carrots. I forgot the maple syrup-but tasty without!
Great substitution, Kim! We’re glad you enjoyed it!
This is a recipe I have made several times and always come back to when I need a packed lunch that won’t need reheating. The original recipe is fantastic but I’ve enjoyed it with sliced grapes or dried cranberries and just made it today with turmeric and curry added and it is so yummy! So nice to have a filling vegetarian sandwich that is adaptable!
This looks so delicious and simple!! I am trying out a plant based diet for a bit so am looking for all of the recipes! How long does your garlic herb sauce last? Would love to make a large batch to have around.
It should last in the fridge for a couple of days!
This chickpea mix turned out wonderfully. I put it on Dave’s Killer Bread with lettuce, tomato, & onion without sauce and loved it! You shouldn’t keep this more than a couple days though as both the beans and seeds lose structure as time goes by – I know it’s part of the instructions but I tried to stretch it out for week-long lunch prep with middling success.
I really enjoyed this recipe but made a few modifications to meet what I had in my pantry. To cut time I added the lemon juice and garlic (powder) from the optional dressing straight into the chickpea salad and had to sub yellow onion as I did not have any green onion. The flavors came together really well and the lemon juice plus garlic gave it an extra oomph. I am really looking forward to enjoying this on some 12 grain bread with butter lettuce and romaine tomatoes tomorrow for lunch! Thanks for this super simple but delicious recipe.
As a pregnant woman craving chicken salad dip, while not supposed to have any canned or deli meats, this was my savior!! As per my usual I added celery and carrots diced finely with the red onion for extra veggie crunch. Dipped a few with chips, then put it in a wrap with spinach mix and avo! YUM.
This was my first time making a chickpea sandwich and all I can say is WOW! The garlic sauce is so good! I made the chickpea filling without sunflower seeds and it was amazing. My new favourite sandwich filling, thank you for this recipe!!
Glad you enjoyed it, Natalley!
Made this and I definitely had my doubt cause I’ve made chickpea sandwiches before that weren’t all that great but this recipe was so good!! My husband even called me from work and asked what I made him! He never really raves about food and just eats whatever I make him. So that says a lot! We’ve been eating this all week. Thank you!!
Omg…..This was absolutely fool proof and tastes as good as it looks! Delish!! My 4yr old was kicking his fingers and thought he was eating a tuna sandwich….Lol. This recipe is a keeper and will join our lunchtime rotation. Thanks so much for sharing.
Delicious! I use on top of a bed of arugula or with crackers!! My husband who is major meat eater loves it too.
I just made this to take for my lunch at work, It is so good! I didn’t have any sunflower seeds so I used toasted pumpkin seeds- pepitas. It turned out very good, cant wait to eat it tomorrow! thanks!
So tasty! The onion and sunflower seeds make it, in my opinion ☺
Love this recipe!
Yay!
So Yum! We love this sandwich, thanks.
So this is tomorrows dinner. I tried some of the chickpea filling and it’s delish. I left out the sweetener because it does not need it. Great recipe.
Made this last night, and now I will be making this as a weekly staple!
My fiance and 5 year old daughter scarfed these down. This sandwich was a hit, it’s freaking tasty! Peace
Hi Dana! I’ve made this numerous times and need you to know this ;) hahaha! I made it again for lunch, only takes a few minutes and lasts for a few days. Major yums!!
The only changes I make are to add a couple of stalks of chopped celery *because this is the only way I can stomach the stuff* and mix in a heaping tablespoon of whatever flavor of hummus I have in the fridge in lieu of the garlic herb sauce to save time. I take the tahini route by the way and it works wonderfully with the celery if anyone is curious ;).
How long would the garlic herb sauce last in the fridge?
Absolutely terrific! I am so hooked on this chickpea recipe. I can’t wait to serve it to non vegetarians/vegans in my family. I didn’t make the garlic sauce, so tasty on its own. Great as a sandwich or with good grainy crackers.
Honestly this was SO good. I’m always looking for simple, meat-free meals for work and this one did the trick. I ate it with some toasty bread and arugula. Awesome, thanks for the recipe!
I just found your site. I know, I know, I’m a little late to the party! I just made the chickpea sunflower sandwich and it’s delicious! Thank you for sharing.
My husband and I love this recipe! He makes it a couple of times a month. SO good. :)
Glad its a household hit, Mickey!
Absolutely delicious recipe as always! I substituted sunflower seeds with pumpkin & relish instead of dill, to just use what I had on hand & added a little seasoning salt. My husband enjoyed it too! WTG!
This sandwich is super delicious. I have one every day for lunch. It’s tasty, it’s easy,it’s s fast, it’s cheap, and it’s filling. I couldn’t ask for more!
This is so good it makes me want to eat it all day. Omg the flavor is delightful. I made it with the garlic sauce and all.. you have outdone yourself. This is perfect for lunch with grape tomatoes and baby kale on my favorite bread. Wow just wow.
Just adding to the chorus–this is wonderful. The chickpea salad is DELISH but it also has that je-ne-sais-quoi from childhood–reminiscent of Mom’s tuna salad, I guess. But this is so much healthier and cruelty-free. It’s definitely going into the rotation!
I got your cookbook and have been cooking the hell out of it. We’re having your cool brown rice sushi tonight as temps are out of control here in PDX!
Hi!
I just started a new mostly plant-based diet, and I bought your book- everything I’ve made so far is AMAZING. So yummy. I do have a question about this recipe. Do you peel the chickpeas? What about for other chickpea recipes? I did, and it came out great, but it was more work…
Thanks!
Colleen
Hi Colleen! You don’t have to peel the chickpeas in any recipe, unless stated! It’s usually done to get them more crispy when baking, but not necessary for this one!
Great, thank you!!
Amazingly delicious got my five year old daughter to eat it and she’s a super picky eater I’ve been on a whole food plant-based diet for about a month now and thanks to you and you’re amazing simple and absolutely delicious meals I have been able to turn my whole family around thank you so much once again and I can’t wait to try something else from your amazing blog thank you thank you thank you
Oh. My. Holy. Cow. My mom just made this and WOW! It’s my new favorite thing (aside from her oatmeal patties and potato soup that she makes during the holidays)!!! SO good!! And she didn’t even make the sauce lol
I keep sneaking in the kitchen for another bite ? SO so so so good!
I’m a looong time fan of this recipe…can’t get enough of it! Thank you for creating and sharing it. With a new school year quickly approaching, I’m planning to do some batch cooking. Have you tried freezing this recipe? Or is it best in the fridge?
We haven’t tried freezing! I’d recommend the fridge.
Yummm a big hummus sandwich.
Looks great. I love chickpeas, esp curried lol, heck I curry everything.
I’ll leave out the vegan mayo though
Thank you for sharing.
Hooking this up for sure!
Can I substitute regular mayo for this? I dont have the vegan kind, and not sure I want to go out and buy a bottle in case no one in the house will touch it lol
i LOVE chickpeas and can’t wait to try this!!
Hi! Yes you can!
Wow. I used to love egg salad sandwichs before my dairy-free days so I was skeptical about this. But it was absolutely delicious. I went a little overboard with the mustard and added pickle juice instead of fresh dill. Didn’t taste like egg salad I used to make but it was darn good. I will definitely make again.
So yummy! Thanks for posting this. It was the best part of my day.
My husband & I just tried this, and it’s fantastic. Thanks for sharing!!
I have made this recipe twice (both times using tahini) and it is fantastic. The first time I did not make the garlic sauce and it was still great, but that is a mistake I’ll never make again-the addition of the garlic sauce made it just terrific. I made it for a vegetarian friend today and it was a hit.
Thanks so much for a wonderful recipe. I’ll be making this recipe a lot.
Made this today. I didn’t end up making the sauce because I loved it without! The crunch from the sunflower seeds is perfect.
I JUST made this….and dear Heavenly Father! MY LORD THAT WAS THE MOST DELICIOUS THING I EVER HAD!!!! Even better than a real chicken sandwich cuz that’s what it tasted like! I’ve been vegan for a little of 2 weeks now and I’m still adjusting to not eating my former fav foods and it’s been hard to find stuff that gives me the similar taste I use to have as a carnivore. Ur site and ohshe glows have been god sends for me! THANK U DANA! ♥️
I didn’t have tahini, so I substituted for tzatziki and it turned out delicious. Instead of your garlic sauce (didn’t have humus either), I made one with tzatziki, garlic, dill, and a little bit of canned chipotle to make it spicy. ;)
Thanks!
thank you yet again!!! what a perfect blend of flavors and textures!! this is hands down the best one I have made/eaten so far in the smashed chickpea salad world!! I didn’t go all the way and make the garlic sauce. perhaps I will next time, but just wanted to let everyone know, MAKE THIS!!! EAT THIS!!
You should! The sauce set it off!!!
I absolutely love all your recipes. Going vegan was easy once I found your cookbook and site, thank you for being an amazing chef. My four kids and husband think I am amazing chef because of your delicious recipes. keep up the amazing work! we appreciate it.
Okay, I’ve got news for ya – this is fantastic. Though, I’m sure that isn’t really news, lol.
I’m a sandwich-lover, too, and have had a bad relationship with chickpea salad for a while. Namely, I couldn’t find a recipe that I liked. Ever since I had to give up my beloved egg salad sandwiches due to health issues (gallbladder irritation), there’s been a sandwich-shaped hole in my stomach. This recipe has saved me. It’s incredibly tasty, and, more importantly, I can eat it without feeling sick. Thanks so much for posting!
I made this for a picnic and they were a huge it! I made them ( hours beforehand and they were so good! Thank you!!
I LOVE sandwiches too and, as a vegetarian, am always on the lookout for new, creative ones. Saw this. Tried it. And LOVE it! It is fantastic. Thank you!
I just made this, for the third time in two weeks! This recipe is the perfect umami flavor blend! Salty, sweet, crunchy, but just enough soft texture, and the perfect flavor blend without being OVERCOMPLICATED! I love how I can customize the toppings each time I make it to whatever I have on hand, mostly I MUST have avocado with this sandwich, and the seeded bread is mandatory!
The best part is, my carnivorous family all adore this recipe, and ASK FOR MORE! I can’t tell you how much that makes my heart smile! So, thank you!
Dana, this was so delicious that it didn’t even make it to my bread–I just ate it straight from the bowl! Next time I might even try it as a sandwich. Thanks so much for all your excellent recipes!
Good sandwich recipe. Next time might add a bit of smoked paprika.
I have had a lot of convincing to do with the hubby after going vegan. He ate a turkey and Swiss on sourdough EVERY day for lunch. I made this with vegan mayo and dill relish and he started taking THIS every day. And he said he never feels hungry after, so..good job!
this tastes incredible. i’ve eaten it for lunch now two days in a row and already know it will become a staple. thank you so much for sharing this
Just made the chickpea salad part of it. I didn’t add maple syrup or honey as I don’t want my tuna salad to taste sweet. I used vegan mayo and it’s really good and I’m sure a few hours after it sits, it will even be better. I’ll enjoy it for lunch and I’ll take a photo and tag you on IG. Thank you for your quick and easy recipes.
if you’re wondering what to do now that you opened that can of lima beans thinking it was chickpeas – well it’s still good.
lol! I was wondering about other beans… Sounds like it can still win!
Dana,
I am late to the chickpea party but just made this recipe-twice! I did puree it more in the food processor and added lemon and used green onions instead of red. No nuts since I tend to choke. It came out sort of like a hummus which suited my needs. Very spreadable on bread and I added spinach leaves to the sandwich. Very good. I liked it so much that I made it in a black bean version. you haven’t done this already have you? You might give it a whirl.
I am enjoying perusing past recipes. Thank you for your efforts.
Libby Fife
this was amazing! I made it for lunch and it was super easy, I will definitely be making this again in the near future! thanks for sharing!
Oh hi! I would love to make this, but hummus and I have emotional issues. What would you sub in the sauce?
Hi! How about tahini?
Okay, I’ve made a variation of this before but it was just mayo and smashed chickpeas for a quick lunch. I decided to really make it this time, with everything, and oh boy. This is a darn good sandwich. What witchcraft did you perform to come up with this luxury??? It’s almost midnight and I’m daydreaming about eating it again.
I am hooked! Made this twice in the last week. Devoured 3 different ways: once with multigrain crackers, flour tortillas and on seedtastic bread. Relatives and coworkers sampled and are begging for more. Wanna know the funny part-I’m not even vegan but I’m totally sold and having second thoughts!:)
I found your recipe on the forks over knives website and tested it. Man, it was good! I had so much fun making a video about testing it. I learned that your recipes are super easy to follow.
Would it be okay if I test some of your other recipes on youtube? I’m completely in love with your recipe-creating-skills. You are wonderful.
This is a keeper!! My husband and I absolutely loved this … so flavorful! Thanks for sharing.
OOOH, just found this and have to say it looks and sounds fantastic! <3 I'll prob leave out the maple syrup as don't have any and I don't have a particularly sweet tooth but am looking forward to making this tomorrow asap!! This will be especially delish after mammoth doggy walks :D
Btw, you must try crisps (potato chips) in your sandwiches. Esp. salt and vinegar – it's practically a staple in the UK hahha!
El (UK)
x
Dana strikes once again. I made this yesterday and it’s so easy to make and so hearty and satisfying. I’ve made this with GF bread for me and with Lebanese flatbread for my boyfriend, with arugula tomato and avocado, it was absolutely decadent. Not even feeling guilty of having sandwiches for dinner haha, thanks Dana :)
I also added a little celery, green apple and smoked paprika! It was fantastic!!!
This recipe is excellent. I made it for a party and everyone loved it. Many asked for the recipe. Thanks!
I made this and it was delicious, following the recipe exactly using tahini, dijon mustard, and agave nectar. Great for lunch in a sandwich with some spinach! Next time, I was wondering if I could use edamame beans instead of chickpeas?
Thanks for sharing!
Wow. I just scarfed one of these babies down for lunch. Fantastic! (In truth I also ate at least a cup of the yummy filling before I could even assemble the sandwich) Thanks so much for this recipe. No more boring lunches! I ordered your book yesterday and now I can’t wait to try more recipes. Come on Amazon!!
Wow! Now, that’s a sandwich!!!
I just made this right now and it was so yummy! I only had half a can of chickpeas available so I halved everything. Ithe was a hefty amount for one person so I put it in a wrap (with lettuce and tomato) instead of a sandwich. I’ve gotta say, I was hesitant at first but this really impressed me. It’s reminiscent of chicken salad but it has its own special kind of yum. Next time I’ll try it with tahini instead of mayo. Thanks for a great, easy lunch recipe!
These were so good and husband approved! Put lettuce, tomatoes and avocado on them and they were amazing!!!
And two green onions
So amazing! I used all the ingredients above the bread and ate it with a fork and added:
Pecans (small pieces)
Apples (diced small)
Grapes (cut in fours)
1-1/2 tsp Tarragon
Celery (2-3 stalks)
Yum! I didn’t have any sunflower seeds, so subbed some toasted pumpkin seeds, which worked really well – but I’ll definitely try the sunflower seeds soon! I’m not a fan of raw onion, so left that out, and used a wholegrain mustard with the tahini. This was great on a wrap, with loads of grated carrot and lettuce. The leftovers were great with warmed sweet potato, hummus and salad on a wrap, too. :-)
Hi Dana!
So I am munching on this right now…YUM!! I was surprised at how flavorful it is…not a knock against YOU (you’re a domestic goddess) but I never thought to make anything besides hummus with chickpeas. I like the crunch that the sunflower seeds add…and the red onions gave it an extra POW! too…I added a few more to the recipe!
Yaaaay :) for my tastebuds!
Im in love ! I just wonder if you can freeze it down ?
I made this for a sandwich luncheon, as a vegetarian alternative. It was a winner!! The vegetarian in the group told me it was the best thing she had put in her mouth. I was blown away!!! It is full of flavor and texture. I’m not vegetarian, but I really enjoyed it myself. Thanks for sharing.
This cracked me up -> “I’m kind of a big sandwich girl. As in, I like sandwiches and I like them big.”
I also appreciate you calling them “texturally profound”- I love it!
THIS IS THE BEST SANDWICH I HAVE EVER HAD. Literally. Let’s just say I am NOT a big or little sandwich person. I don’t like them with veggies or meats or spreads or just straight up PB&J. I never like them as a kid and I can’t stand to walk into a subway.
I LOVE THIS SANDWICH.
My husband has been asking me for a delicious, big, and flavorful sandwich for weeks. I just couldn’t bring myself to put meat, mustard, and cheese on bread and call it a day. So I searched your blog (like I always do when I’m a woman on a kitchen mission) and there it was. Bright and colorful. Big, but no sign of a triple-stacker of meat. And best of all, healthy.
We sail, hike, camp, and adventure a lot. Most days you can find us rushing from work to the sailboat to catch some wind and sun. I don’t love cooking, it feels like a chore. This recipe is so easy and packable. We throw it all together the night before and during our mid-afternoon snack this sandwich’s crunchy-deliciousness REALLY hits the spot.
Thank you for creating such wonderful and easy recipes.
Lovely! Thanks for sharing!
I know it’s been said before, but I’ll say it too — this is AMAZING. It’s a good twist on the classic chickpea salad sandwich I’ve seen — usually, it just calls for mayo and some spices maybe. But this is a perfect recipe that far exceeds any other I’ve tried! I don’t always make the dressing, but it’s great, too! Thank you for this!
This was really good! It tasted uncannily like tuna salad. I’m not sure if this was the intention, but it was certainly delicious!!
I just sent my first Instagram of all that’s left on my plate of this super delish sandwich. This is a new regular in my recipe rotation. Thank you!
this sandwich is the bomb-dot-com.
it is very simple to make & incredibly tasty!
i did enjoy the light crunch with each bite.
i must say, every minimalistbaker recipe i whip up in the kitchen has NOT failed me yet.
i love being began & discovering this website has only provided many more options to the overflow i already had. thanks for a summertime picnic basket filler. this sandwich is so great for the concerts in the park!
xo.
vegan*
So kind! Thanks Danielle!
I have to agree with all the other rave reviews and add to the happy chorus: thank you for this recipe! It was the perfect amount of sweet, creamy, and hearty. I can’t wait to have this again for dinner tonight. I’m going to have to restrain myself from making this too often!
Lovely! thanks Stef!
I made this two days ago and had it in romaine lettuce wraps for lunch. Delicious! I’m having it for breakfast this morning on a slice of toasted homemade wheat bread, and it’s even more delicious after hanging out in the fridge a while!!! I used half tahini/half vegan mayo, but followed the rest of the recipe to a T. It has just the right balance of soft and crunchy, and savory and sweet. It also has just the right amount of fresh dill. This is going to be my new warm weather comfort food! Thank you!!!!
I used white beans instead of chickpeas and it was sooooo good! I was surprised at how savory and yummy it was to my taste buds. My only disappointment is that it took a little longer to make than I expected, maybe cuz I have never made it before, ? but I am definitely making this again!
Use a spicy chipolte mustard and chipolte veganaise… rock on!
So good! Thank you.
This was really yummy. Think I would half the maple syrup next time as it was a bit too sweet. I had to balance it with about three times the dijon mustard and a lot more salt. Perhaps it would be fine with spicy mustard! The dill was an amazing addition. Served it on Dave’s Killer Seed bread.
This. Sandwich. Is. BEYOND. AMAZING!!! I just finished eating it for lunch, and I had to find it on here to review it…It was bursting with flavor and texture and perfection. I can’t wait to eat another sandwich again!
This is a new favorite. It literally took around 5 minutes to get ready and it easily made 3 portions. I added a little lemon juice. I am obsessed. This is so cheap and so easy and sooo sooo tasty. THANK YOU, DANA!!!!!
Made this for lunch today ( just felt like I needed a change of pace.)
Could not believe how amazingly delicious this recipe is!!!
Yay…no more bologna sandwiches for me…:)).
Pinned!!!
Thank you for sharing!!!
I had a chickpea salad recipe similar to this one that I was loving the concept of, but not the taste. Yours has quickly and swiftly replaced it. Delicious. So good. Roasted sunflower seeds. Genius. Am so glad I found your treasure trove of goodness on the internet.
Just made this for dinner tonight and it’s delicious. I think next time I’ll cut the syrup in half, but I see this becoming a staple recipe in my house!
Welp…this sure beats eating my chickpeas right out of the can lol. Student life amirite? Can’t wait to give this a try and see what else is on the site
This recipe is fantastic. I added a crumbled up roasted nori sheet for that “seafood taste” that I have been missing since going vegan. Thank you for this great recipe!
I stumbled upon this recipe a few days ago while searching for a vegan sandwich spread and I am OBSESSED. I used tahini instead of mayo and have been topping it off with sprouts for some extra crunch. Love that this recipe is quick, delicious, and uses ingredients that I already have around the house! Will definitely be checking out more of your recipes! <3
This is best chickpea salad sandwich! My man also approved. He commented, “You whipped it up so fast,” and that it was the best chickpea salad he had ever had! I used what I had on hand, adding in grape tomatoes, grapes, and almonds in lieu of sunflower seeds. Next time I’m making a double batch. :)
I’m a long time reader & recipe maker, first time commenter – thank you all of the great recipes! Xo
OMG! This sandwich is fabulous! I am not a vegan, I LOVE my beef but I also like chickpeas so I decided to try this recipe to get rid of chickpeas in my pantry. I will never buy deli meat again, this is so delicious. I have to admit I didn’t make the garlic sauce, I think it would have over power the other flavors.
OMG. This was so simple yet delicious and satisfying. Amazing! I used tahini (my favorite), added minced jalapeño, and swapped the dill for fresh parsley. I’m a college athlete and am always on the go from class to practice, so this was the perfect healthy lunch that I could bring with me. I’m not vegan, but I do eat a mostly plant based diet–this was so inventive and I’m so happy I discovered your recipes! Thank you! xo
The filling is equally fantastic spooned over a fresh-baked sweet potato with a lug of olive oil, or stuffed into freshly toasted pittas!
I have just made this…as in I’m literally sitting here filling my face! Haha
It is AMAZING, I have wowed my Mum and sister with my cooking skills thanks to your recipe.
Can’t wait to try out some more
Thankyou!
YUM. I’ve been looking for easy lunch recipes, and this is perfect. I put this on homemade caraway rye, and while my sandwich ended up looking like a messy mountain of stuff, what it lacked in beauty, it made up for in taste!
It’s messy but delicious! Glad you liked it, Cynthia.
I tried it with hummus, as someone below suggested. I couldn’t find vegan mayo anywhere.
Anyway, it still tastes pretty good but I would definitely prefer tahini/mayo.
It’s nice on an English muffin too!
This sandwich damn near brought a tear to my eye it came together so well. I was a little leery about how the chickpeas and mayo would taste together, but they were fine. And the sunflower seeds brought a lovely slight crunch and toasty flavor to it. I can’t wait until I get back home and I can make another sandwich.
I’m glad I’m not the only one crying tears of joy over this deliciousness?
I made this sandwich and served it with tomato soup. My fast food, microwave meals only friend loved it. Thank you for sharing the recipe, I will be using it again.
Hey so I was making this. And I was using tahini instead of mayo, and I put 3 tbsp and then looked at the next ingredient for the mustard. And irt says if using tahini only add 1\4 tsp. After I already added it. I’m a little upset it was stated after the fact. Please fix it so some poor soul ismt as screwed as me with 3 tbsp instead of 1\4 tsp . trying to fish it out. Lol. Thanks!
It means only use 1/4 tsp of mustard instead of 1/2 tsp, not only 1/4 tsp of tahini.
Oh my gosh. I first made this two days ago with some sub-par homemade vegan mayo and still had the sandwiches for lunch, dinner, and then breakfast! I made it again this morning with a new mayo recipe and I am in heaven! We love your website. My husband asks for your sweet potato black bean burger recipe at least once a week. (seriously!)
Thanks so much for all the great recipes!
Laura
This is the first recipe of yours I’ve actually gotten to try, and although I had to simplify and change it a bit according to what I had around, it was still scrumptious! I sent it in sack lunch to work with my husband, and when we were later talking on the phone, he asked what it was because it was good. Definitely husband approved. :)
These are so darn good! They give you a great lunch option and are just as satisfying as chicken salad sandwiches. One of my new favorites!
Yay! So glad you liked them, Meg!
This recipe is now a staple in my house!
I make frequently as my husband is now dipping into my vegan dishes…much to his carnivourous surprise :)
A few alternatives… to satisfy my spicy side I typically add chopped jalapeño olives.
Also as I always have a supply of pepitas mixed in with my sunflower seeds I just add both and finally I use cashew milk in place of almond milk.
So glad I found your site :0)
Delicious!
Wonderful! thanks for sharing, Lisa! xoxo
Hi Dana! Another wonderful recipe, thanks! I made it with smoked almonds instead of sunflower seeds though, and it was delicious nonetheless :) Thanks for your inspiration, we are now making at least three of your recipes a week here, haha! Love and light to you!
Made this today, minus the sunflower seeds… just outstanding, and SO filling! Even the main squeeze (who couldn’t possibly hide his disdain for my vegan diet) was satisfied. Even better – we went on a hike afterwards, and neither was hungry until bedtime. Thank you!
So great! Glad you enjoyed it! xo
Commented on the other page, this is a really good salad. We are not sandwich eaters so I put this on top of our salad. So good! Will take a picture next time when I’m not so intent to eat! Thanks for the excellent recipe!
Please do! So glad you enjoyed it. Thanks for sharing, Toni!
I discovered your recipe for this incredible chickpea sunflower sandwich about a month ago, and having just made my fifth double-batch thought a thank you for sharing was long overdue! So, thank you for making my and my family’s (actually they have no idea what I am doing) transition to more thoughtful eating choices easier by sharing this and your other recipes with the rest of us!
The chickpea sunflower sandwich is amazing! I’m new to cooking vegan/vegetarian and I’m trying so many new recipes! This one is just fabulous! Thank you so much!
I have literally been eating this sandwich for about 2 months straight now! I love this recipe. :D Thank you!
SO GOOD! I used regular organic mayo because I prefer it over vegan, and it still tasted delicious. This is the first vegetarian lunch I’ve found that feels hearty and filling that’s not a veggie burger or salad. LOVE this recipe.
Just made this sandwich and it was seriously SO good!!! I chopped up some fuji apples and mixed it in there, my mom used to always make me chicken apple salad sandwhiches when I was younger, it tasted great!!
Thanks for all the awesome recipes, you’ve been my main resource for vegan cooking since day one and I still love it!!
Wonderful! Glad you liked it, Julia. Thanks for sharing!
Third time making this delicious sandwich. Even the picky meat eating teenager loves it. I have pinned it, and so many of my friends have too. Thank you!!
Made this today with some GF bread and sliced avo. Superb! Although I might use a touch less maple syrup next time. YUM!
I made this today and it was fantastic! Thank you so much for posting this!
Just made this. Great recipe omitted maple syrup and added some organic sweet relish. Turned out scrumptious. Loved the texture. Thanks for sharing .
I’m a big sandwich girl, too. Have made this recipe twice now. LOVE it!! Thank you so much, Dana. Awesome photos, as usual!
So simple and tasty!! I tested and reviewed this recipe at sweetgreens-blog.com.
SO. TASTY.
I was missing a few ingredients, so I subbed in plain greek yogurt for the mayo and added a splash of apple cider vinegar to add the tang from the missing mustard. Man oh man. With some of my favorite flavors mixed in, this was SUCH a hit. I can’t wait to show this off in the office!
This looks great! I will be making this for lunch today!
Made this last night and…OMG! it was delicious! Husband AND kid approved! Thank you for sharing this recipe, it will be a new staple in our home. ♥
I’m so happy you are doing this, Your so good at it..Clearly meant to be.. I get so happy when people do what they are so good at!
Loved this recipe! I made mine into a wrap and it was so good. Thanks for sharing it.
made this today! came out great!! thanks, can’t wait to make it regularly!!
This recipe is delicious! I omitted the sunflower seeds and onion and added chopped carrots and celery. SO GOOD. Thank you!
Whoop! Thanks for sharing, Kelly!
I made this last night and it was so delicious! I’m an extremely picky eater. I have been a veterinarian for almost 12 years now trying to go vegan and I keep forcing myself to try new things. Every recipe that I made from you has been amazing! I’m so happy!
vegetarian* darn auto correct
Makes my heart glad!
This was everything I had hoped it would be and more! I *may* have actually decided I needed a second sandwich immediately upon finishing the first! So darn good! I’m also planning to use the garlic sauce on a zillion other things because it’s so amazingly flavorful! Thank you for this awesome recipe!!
This is theee best sandwich I’ve had in such a long time! I’m not one to post on recipes, but this one completely blew me away. I love chicken/tuna salad sandwiches but really don’t care for chicken which makes me sick of tuna fast. This is absolutely delicious and plan on making it a lot .. Thank you for the recipe!!
This one of the best recipes on the web. My favorite sandwich ever. You can even use a form mold to serve this with a drizzle of good olive oil and a nice side salad that will impress anyone that wants a light, protein packed meal. Goes great with a crisp white wine and some crusty bread when not making this as a sandwich.
Making this today for a few lunches this week, topped w avocado. Another awesome recipe, thanks Dana (Also curious what this would be like with some turmeric/curry added hmm…) *P.S. Stan’s comment lmao*
This will be a new regular in our house. So easy to make and so good! Thx!
Thanks for sharing. This is now my fav “no cook” sandwich. I had this on a vegan pretzel roll w sliced avocado. Sorry too hungry to make the garlic sauce, still awesome as is. Can’t wait for lunch tomorrow.
I just love your photos, they’re so clean. Can you share with us which surfaces and backgrounds you’re using for your photos.
Thanks,
Rachida
Delicious!!, I just tried this recipe. I added some raisins and chopped Apple. This will be one of my go-to recipes, as I always have chickpeas and sunflower seeds on hand. It will be speedy to add whatever else is in the fridge at the time. No more tuna salad! Thanks!
Loved it!! Husband approved! :) thank you!!!
drool!
My roommate said it reminded her of tuna salad, so I put in a couple of sheets of seaweed for more of a “fishy” flavor and added some sundried tomato hummus directly to the mix, instead of making the garlic sauce. Didn’t have any red onions so I added dried onion and dried garlic powder. Already tastes great, but I’m sure it will taste even better tomorrow after all the favors have melded together. Thanks for the easy recipe! I was just too lazy to go shopping for things I didn’t have on hand.
I will be making this. Immediately. Question: As you mash the chickpeas, do you remove the translucent skins or leave them in there?
Leave em!
I am never leaving this blog!
Dude I smoked some weed and ate this sandwich and your apple crisp recipe and Jesus Christ, it was healthiest, most delicious munchies food I’ve ever had in my life
haha, I don’t even know what to say. Glad you liked it, Stan!
YUM!! I will be making this a lot from now on! I added a little dried seaweed to make it taste more tuna-y. Happiness :)
Back with results! This recipe makes an amazing wrap. I used tahini instead of mayo (did end up using a little more than suggested, but that’s personal preference.) The hummus I used was home-made and has turmeric and red pepper flakes, and for the mustard I used a hot and sweet mustard from Trader Joe’s. So there is a slight kick to it. And it’s perfect!!
Love it! Thanks for sharing, Katherine!
This was sincerely the best chickpeas I had!!!! I mumbled at every bite ahhhh ahhh ahha oh my god!!
OMG. This is my lunch next week. I’m going to put it in wraps (probably whole wheat, or I might try the Ezekiel wraps) so I can assemble them before I go to class and wrap them up. And I’m going to add kale in the wrap because yeah whatever, health. Youza sandwich genius, girl!
I have been looking for a good substitute for my favorite tuna salad sandwich since going vegan two years ago. This is positively it! I added tarragon, a must with tuna, dried cranberries and a few chopped walnuts. Perfecto. Thank you for this wonderful invention.
Love it! Thanks for sharing, Mary Lou! xoxo
Just made it ahead of time for lunch. Can’t wait! Love the roast-y flavor. Not a real word, I realize. ;)
I made this a couple of nights ago and “shared” : ) it with my son. Finishing it today for lunch and it is even tastier now. It is like the best chicken salad that you’ve ever had, minus the animal. This is a standard item for the fridge. Great on toasted bread, rice cakes or Wasa crackers. I know it will be in my fridge all summer for the hungries that come from yard work days. This is a sandwhich spread that no vegan should be without. Make the Garlic Herb Sauce even if you don’t want it for the sandwhich and introduce your favorite raw vegtables to their new best friend! Thank you for your craft – You’re the best!
Ah yay! Thanks for sharing, Moira!
We made this for dinner tonight. So delicious! I’m having to physically restrain myself from devouring the leftovers tonight so I’ll have enough for lunch tomorrow!
Made this Monday for lunch, served on an onion poppyseed cibatta that I toasted. Yum, yum! My husband and I loved them! Will add to my lunch rotation! Keep it coming Dana, well done.
We made the sammiches and ate them. By the time I thought to take a picture I was too deep into eating to stop. Yummy.
Yay! Thanks for sharing, Asma!
YUM! WOW!! This seriously looks amazing!! I love it! And it’s vegan! For the win :) Way to!!! Healthy and delicious!!!
You’re recipes always blow me away. I love chickpea salad sandwiches and have made quite a few versions from various recipes. I gave yours a try today and it was the BEST one I’ve ever had. And probably the most simple. I will probably make this at least once a week now for lunches! Thanks Dana :)
Yay! Thanks for sharing, Taylor! So glad you enjoyed it!
this has to be one of the yummiest things i’ve ever eaten! had it for breakfast today. absolutely love it! want to marry it :) i’m not a dill fan so i subbed cilantro instead and halved the maple syrup and used your garlic sauce (made with tahini) on my bread. put some avocado and last night’s roasted cauliflower on that bad girl. yowzers! you know i doubled this recipe! i did make it a couple of days ago using white beans and parsley. it was good but this was better – the chickpeas seem “meatier”. thanks for loving our bellies! and, btw, your 1 bowl vegan chocolate cake? divine!!! i’ve made it twice so far to rave reviews from all and…shhhhh….nobody knows it’s vegan! hee! hee!
Great substitutions! so glad you enjoyed it. Thanks for sharing!!
I just ate this for lunch. It was insanely delicious. I wasn’t sure about the sauce, but all the flavors came together perfectly. I had mine on Ezekial Bread. Yummy, easy and inexpensive!
This is amazing! I rarely eat sandwiches, actually. But when I do, this is what I look for! Healthy, filling, meatless, but meat is fine…i dig meatless meals more, though! and the red onion!! I adore red onion. I have all of these ingredients currently. This will most likely be my lunch tomorrow! So thank you.
PS. Love your blog!
This will be going with me to work regularly. Keep the sandwich ideas coming. I didn’t have maple syrup so I used 3/4 tablespoon of honey instead. And I didn’t have any sunflower seeds so I used pumpkin seeds. Still came out tasty.
This mixture is absolutely delicious. I could eat it every day, the dill is the perfect addition. I used a mixture of plain greek yogurt+ground flax instead of mayo. Thanks for the great recipe!
Thank you, Thank you, Thank you. My family is going vegan and with five little ones who need school lunches, this sandwich recipe is very appreciated. Keep them coming – and if you have any good casserole would love to hear them. I have made several recipes on the website and have not had one thing I didn’t like. This is now my go-to-website for meals. Thank you again!
Kudos to you for raising your children on compassion, AND a healthy vegan diet! I would like to recommend a vegan casserole recipe I love . It’s called Turkish Eggplant casserole. In the comments, I added some notes that you may also find helpful. No one missed not having cheese! ❤️
Mmm, I think I’ll try mine with mashed/creamed avocado instead of mayo! Noms…. Thanks for the great recipe!
Ah, avocado sounds delicious! I was trying to think of something I could sub for the mayo… Thanks for the idea :D
I just made this and ate it with crackers instead of making a sandwich–it was great! Fantastic recipe. I don’t know how you do it, but all of your recipes are dynamite…keep them coming!
Love it! Thanks for sharing, Jessica!
Hello,
I’ve been reading your blog as a growing addict for the past week, and wanted to try this recipe, but small problem: quite new with American measurement ( I’m from Belgium). I’ve got the cups and the spoons equivalent, but can’t figures the ounce for the chicpeas. One ounce is 28 grams, One ounce 15 is therefore 32 grams, which is obviously wrong for this recipe. Should I read 11 ounces and a half, which looks a bit better?
Thanks in advance! Dying to try this one for my lunch tomorrow!
Hey, I’m not the author, but maybe I can help! The recipe calls for one can of chickpeas. One whole can is 15 ounces, so that would make it 420 grams. :)
Hello Katy,
I indeed looked a bit better, and I should read 1 Can of 15 ounces :-) Thanks for looking it up for me anyway.
B
I’m a small girl, but I can eat. I don’t even consider a 6″ from Subway, footlongs all the way! I like my sandwiches and I like them big and filled with stuff. This sandwich sounds delicious! It would make a fantastic lunch option, reminiscent of a tuna sandwich without the offensive smell.
I just made a big bowl of this to put in wraps for lunches next week. It tastes and smells incredible – I’m already excited for my lunch tomorrow!
Whoop! Hope you love it, Kate!!
I have just made this amazing chickpea mix (all the way over in Sydney Australia) and made a sandwich. Truly delicious, filling and wholesome. The toasted sunflower seeds add beautiful crunch and the dill is so fresh. I used tahini too.
This is my new go-to sandwich filling. Can’t wait to share it with friends. I also think the man in your life will love it.
You. Are a genius Dana, thank you!
Debra
Ah, thanks Debra! So glad you enjoyed it. Thanks for sharing!
Made this tonight! Used the tahini sauce and honey mustard. It was soooooo good!
Love it! Thanks for sharing, Mindy!
Wow :)
I’m totally a big sandwich girl too. It’s the only way, really. Made this for lunch and it was excellent! I was out of hummus so I had to do without but I’m totally making some more hummus tonight so yeah, tomorrow’s lunch is looking good. Thanks for the recipe!
Glad to hear it! Thanks for sharing, Hannah!
Good lord that’s an amazing looking sandwich. I’m also a big sandwich girl (a ‘doorstep’ sandwich we say in the UK). The problem is I don’t like dill. Any ideas on what could make a good substitute?
Hmm, I would simply leave it out! That, or sub a little fresh parsley. Good luck!
This gorgeous sandwich is missing one thing to be perfect for this pregnant lady – a pile of pickles on top. :) Also, footlong. Always a footlong. How is this even a question?
YOU GET ME ;D
YES YES YES at this. I’m going to make a batch tomorrow and use it for quick lunches! I can even see myself dipping tortilla chips into it.
Hope you love it, katherine!
Dana I love love this sandwich filling idea!! Thinking of making it this weekend!
Ooh, please do! Let me know how it goes!! xoxo
This was the most amazing sandwich ever. Yummy.
Wow. SO delicious. I made lettuce wraps and sandwiches, both were amazing. Thank you so much!