Chickpea Sunflower Sandwich

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Chickpea Sunflower Sandwich for a simple and healthy vegan lunch

I’m kind of a big sandwich girl. As in, I like sandwiches and I like them big.

Ingredients for making our Chickpea Sunflower Salad recipe

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.
Bowl of vegan Chickpea Sunflower Salad for adding to sandwiches

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.

Slices of bread with lettuce, red onion, tomatoes, and Chickpea Sunflower Salad

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.

Simple vegan lunch of our Chickpea Sunflower Salad Sandwich recipe

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…

Close up shot of a vegan Chickpea Sunflower Salad Sandwich

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!

Vegan Chickpea Sunflower Sandwich for a simple lunch

Chickpea Sunflower Sandwich

30-minute Chickpea Sunflower Sandwich with smashed chickpeas and roasted sunflower seeds in a simple dressing. Sandwiched between two slices of bread and topped with my secret garlic sauce, this is healthy lunch perfection.
Author Minimalist Baker
Print
Chickpea Sunflower Sandwich on a cutting board
4.95 from 248 votes
Prep Time 30 minutes
Total Time 30 minutes
Servings 2 (sandwiches)
Course Entree, Lunch
Cuisine Gluten-Free, Vegan
Freezer Friendly No
Does it keep? 2-3 Days

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.
  • 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 (1 of 2 servings)

Serving: 1 sandwiches without bread Calories: 532 Carbohydrates: 52 g Protein: 17 g Fat: 30 g Saturated Fat: 4 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 1144 mg Potassium: 584 mg Fiber: 14 g Sugar: 8 g Vitamin A: 34 IU Vitamin C: 5 mg Calcium: 119 mg Iron: 4 mg

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  1. Kim says

    I made this today and loved it so much that I had it for lunch and dinner. I am certain I’ll make this frequently. The recipe provided some options which I appreciated. I used tahini in place of mayo, dried dill in place of fresh, and sweet onion in place of red onion just because these were the items I had. I also added in some celery and skipped the optional garlic sauce. I toasted my raw sunflower seeds in a dry skillet. Such a super delicious meal and perfect for a hot day like today. Thank you. I love your recipes!

  2. Veronica N says

    Fantastic sandwich!! I’m a huge fan of mashed chickpea sandwiches but I think this one might be my favorite so far. Such simple ingredients. I don’t like raw red onion so I subbed scallions from my garden. Used yellow mustard instead of Dijon and added extra. Didn’t bother with the maple or the sauce tho. Served it on my homemade French baguette with cucumbers, tomatoes, and microgreens from my garden and matchstick carrots. Absolutely delicious! This will be in regular rotation.

  3. Cici says

    Made this for lunch today–YUM! Left out the syrup but otherwise followed the recipe–goes together quickly. Served his on a whole wheat wrap and mine on romaine leaves–both with dill slices, red onion slivers and the herb sauce. I knew I would like it…..wasn’t sure about the spouse, but he enjoyed it, too. Delicious and filling–enough leftovers for another lunch! Thanks for a great recipe!

  4. Kathleen Ralf says

    Looking for a hot summer nights dinner, this was perfect. Was too lazy to make the special sauce so added a bit more mustard and juice of half a lemon to the mix. Rolled up in a lettuce wrap with chopped grape tomatoes. Husband stacked in on Finn Crips. Will definitely make this again and again.

  5. Sarah says

    Super good. I added some old bay seasoning to give it more of a seafood flavor. I tripled the recipe for my husband and I to eat throughout the week!

  6. Ellen Allard (Gluten Free Diva) says

    This is delicious! I am slowly transitioning my partner to a more plant-based lifestyle. He was quite willing to try this for his lunch sandwich as long as I used regular (non-vegan) mayo. I was quite happy to accommodate him in that department. Slowly but surely! Eventually I’ll make it with vegan mayo.

    I added diced dill pickle, a handful of capers, sprinkle of kelp flakes, and diced celery. I used dried dill cause it’s what I had. Next time I will also add black salt as it makes it taste like eggs and he’d appreciate the flavor. Like I said, slowly but surely.

    Thank you for a great recipe. So easy and delicious!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Ellen. We are so glad you both enjoyed a version of 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

  7. Kristen says

    I love this recipe and have made it for what seems like a couple of years (not sure when it was published). But I thought it might be helpful to mentioned that I used it a new way today. I was planning to make hummus, but didn’t have tahini. So I just dropped these ingredients in the food processor and turned it into a tuna-ish style dip. SO GOOD!

  8. Kristin says

    I LOVE this recipe! I prep it for sandwiches during the work week- it stores for a few days without issue. I typically make it with tahini, however, I was out so subbed plain greek yogurt (I’m not vegan). It was just as delicious. Thank you for another wonderful recipe.

  9. Sarah says

    So Good! Subbed shallot for red onion, and chopped basil and chives instead of dill. Also added a bit of old bay and some chopped celery.

  10. Allyssa says

    This was delightful! My non vegan friends loved! I used chopped almonds instead of sunflower seeds and added a little but of pickles, + juice home run girl!

  11. Emily says

    First time ever leaving a review on a food blog; of course it had to be MB! I’ve tried many chickpea salads before and this one with the Tahini was just the right amount healthy- nut flavor I’ve been searching for. Was wonderful as an open faced sandwich with heirloom tomatoes and micro greens. Will be making this all summer long!

  12. Lisa M says

    I love this recipe! I’ve been making it for a year now as my family has transitioned to be mostly veggie based. It’s simple, can be made ahead of time and is a good base for almost anything; salads, toast, bagels, etc.

    Thanks so much for sharing!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, we’re so glad you and your family enjoy it, Lisa! Thanks so much for sharing!

  13. Lenora says

    This was really good. I made the “mayo” version this time. Next time I’m definitely gonna try the tahini version. While this makes a great sandwich, I’d also just double this recipe and serve it as a salad all on it’s own without the herbed dressing, like a potato salad, only with chickpeas. Take it to a bbq or something.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Nichole! Thanks so much for the lovely review!

  14. Avery Mitchell says

    This is a must-have! I just made and tried this for the first time today, and y’all, IT’S SO GOOD. I even had seconds! I had this on whole wheat bread, but I think it’d taste golden in a white or wheat wrap. I opted for making my own tahini (1 cup sunflower seeds & 4 tablespoons of extra virgin olive oil) in place of vegan mayo. I also used ground mustard spice because my dijon mustard was a year past its expiration– oops. 😂 Tasted just as fine and dandy! It was very good; I’m definetely going to keep making this as my summer lunch. If you’re considering making this, give it a shot!

  15. Nina says

    OMG! This was surprisingly delicious. I just switched over to vegan (1 month) and so I’m constantly looking for quick, easy and full of flavor ideas for meals. I don’t have dill since I don’t like the taste but I may have to give it a try next time. Nonetheless, the only modification besides no dill and completely forgetting I had avocados, lol was to add chopped cherry tomatoes to the mixture. My daughter loved it and so did my husband. I had to admit I was questioning the maple syrup but added it anyway. I also used tahini. So yummy😋

  16. Xandi Barrett says

    Absolutely delicious! Will definitely make again. Subbed celery for the red onion and pine nuts (only because I needed to use them before they go off) for the sunflower seeds and cut the sweetener entirely.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy it, Liz! Celery sounds like a lovely addition! Thanks so much for sharing!

  17. Amanda says

    Love, love love this recipe! I double it sometimes just so I have enough – that’s just for me! It’s reminiscent of eating chicken salad or tuna salad! I sometimes add some seaweed granules and pulse it some in my food processor, adding relish to make it more tuna like. Either way it’s delicious and my non-vegan friends agree!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! We’re so glad you and your friends enjoy it, Amanda! Thanks so much for sharing!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy it, Sharin! It will last 2-3 days. For future reference, you can find this info above the “ingredients” header in our recipes.

  18. KT says

    After a quarter of a century of despising mayo I recently discovered Veganaise (I know I’m behind) and decided to give this recipe a try. I added two stalks of celery, halved the maple syrup, doubled the mustard, and added the juice of half a lime. It turned out so delicious! Thank you for sharing!

  19. Bunny Hatgis says

    I love this recipe! I live on a small island with limited food supply so I will usually have to substitute quite a few ingredients but it really works.

    Today, I used peanut butter instead of tahini, basil instead of dill and added a little bit of jalapeños and yogurt. Delicious!

  20. TJD says

    The base for the sandwich is DELICIOUS! I used raw, local honey instead of maple syrup, and I used Sir Kensington Avacado mayo instead of vegan mayo or tahini, and I loved it!

    I’m not sure if it’s my substitution choices or what, but I didn’t really like the sauce with the sandwich base. When I make it again, I’m going to tweak the sauce by adding more garlic, more dill, and going to use greek yogurt as the base rather than hummus. Sorta like a Tzatziki.

    Also going to throw in some cucumber to the sandwich.

    Also, sidenote, I made it into a wrap with spinach rather than a sandwich.

  21. Liva says

    Another steller recipe! Absolutely loved it. I made the vegan mayo for this from aquafaba and Made these sandwitches this morning for our picknick with family and friends. We enjoyed these so much! Total winner, cheezy non vegan pizza was left in the shadows, this trumps many non vegan recipes. So happy! If you want to make it just follow the recipe religeously and you will be very happy with the result, I promise! :)

  22. Rebecca E Boyd says

    Easy to make! Super recipe, I made it as closely to the recipe as possible. I didn’t have sunflower seeds so I substituted pumpkin seeds. I added some diced celery and a tablespoon of dill relish. Used fresh dill, tahini and organic mayonnaise. No salt was needed. WHile I was at it, I made the hummus and the garlic herb sauce. It is all yummy!!! Thanks so much.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Rebecca! Thanks so much for the lovely review!

  23. Susan says

    So delicious and easy to make! I did not make the garlic sauce and I added 2 stalks of celery to the sandwich spread for additional crunch. The whole family loved it. Thanks for a REALLY delicious recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you and your family enjoyed it, Susan! Thanks so much for sharing!

  24. Penny says

    I have printed many recipes from wonderful MB and others from the internet. One pet peeve I have is that almost every recipe requires 3 sheets of paper. Even a simple short recipe like this is 3 pages. I hate wasting paper (trees) and often just copy it by hand or print one page and then write the rest.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Penny, oh no! Thanks for letting us know! Are you using the “print” button in the recipe box?

    • Debbie says

      When you print from your computer shrink the recipe so if will fit on one page (if possible). You have to go to “more settings”. Then just print the pages you want. I do this all the time so I don’t get all the extra pages I don’t want (and it saves paper).

      • Penny says

        Thanks I will try that. The recipes are formatted to 3 pages a lot of the time and they would easily fit on 1 page.

  25. Madison Robbins says

    This recipe was delicious! Both my husband and I loved it! Used a pretzel bun with some grape tomatoes and spring mix on top! Will be making again probably often!!

  26. Stacia says

    Seriously delicious! My first time trying this recipe but it won’t be the last. My teen son and I split it using three variations (using up odds and ends): in a sweet potato wrap, in a pita, and as a topping on salad/romaine.

    Made the recipe as written (1 Tbsp tahini and 2 Tbsp vegan mayo) and also added a little cayenne, plus some fresh parsley and cilantro I had on hand. Topped sandwiches with your garlic hummus sauce (I used store-bought hummus as the base), tomatoes, romaine, cucumber, and pickles.

    Next time I am doubling it so we will have some leftovers.

    A flavorful and satisfying recipe! Thanks!

  27. Jeann says

    I made this but didn’t have all the ingredients and it was still delicious. No dill, no dill pickles, forgot the hummus, didn’t have tomatoes–and yet I loved it. If someone doesn’t like this sandwich, I don’t even know what to say. It’s good!

  28. Linsey says

    I’m currently eating this now – its really good and so simple and quick to make!

    I didn’t have sunflower seeds so I left them out. I used regular mustard and dried dill. I also added some spicy pickles to add a little crunch and spice.

    I mixed some arugula with the garlic herb sauce and served the chickpea salad on top of that in a Siete brand tortilla that I fried up because I don’t have any bread, either (because, quarantine ya know!).

    Really good. Will def make this again! Thanks Dana!

      • Halley says

        Long time follower, first time commenter :-) I’ve made this recipe probably 3 times in the past month. So easy to throw together. I’ve been adding chopped celery which adds a nice refreshing crunch. Thanks so much for the consistently amazing recipes!

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          We’re so glad you enjoy it, Halley! Thanks so much for your kind words! xo

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Mayt. 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

  29. Chris says

    The Chickpea Sunflower Sandwich has been our go to lunch since we started lock down 4 weeks ago, and we still not tired of it! The only thing I have changed is added some pickled dill gherkins to it, finely chopped, and some celery, ditto. gives it a bit of crunch and tastes even yummier. If we have crunchy lettuce leaves, like Little Gem or Iceberg, we like it wrapped in that instead of bread. A bit of variety that way. Thanks for the recipe.

  30. Amy says

    we really loved this recipe! Didn’t make the sauce and enjoyed it without it! Leftovers were fabulous with raw cucumbers and carrots! Halved the recipe and it made a perfect portion for two sandwiches and about half cup extra.

  31. Beka says

    These are so good. I’ve made a lot of chickpea salad sandwiches but the sunflower seeds and dill are a game changer. 10/10

  32. Hollie says

    Hands down my favourite recipe on this blog. Usually after cooking up a batch of chickpeas I’ll make hummus with it, not anymore. It’s always this recipe. I love serving it in lettuce cups instead on in a sandwich.

  33. Madi B says

    Alright, I don’t like to leave a comment unless I’ve tried the recipe EXACTLY as written. Only seems fair! Unfortunately I didn’t have everything on hand this time but WOW is this frackin delicious!! I subbed 1tbsp of dry parsley in for the dill, 1/4 c. Hemp hearts for the sunflower seeds, and added roughly 2 tbsp of dill relish. I’ve been speaking another language since. Insane! You never cease to impress ?

  34. CRYS says

    Turned out great! The second round I added celery and apples. So nice for either a sandwich or lettuce wraps. Thank you!!!

  35. Kelsey says

    Fantastic recipe! I subbed regular mayo since I’m not vegan and added finely diced celery for extra crunch. Love that this can be made with pantry staples.

  36. Jo says

    This was really good! I didn’t have any dill so I swapped in parsley, and it came out really nice. Also added in a bit of lemon juice.

  37. S says

    It’s so easy simple yet amazing!
    As I love bold flavor, I added Extra tbsp of seedy mustard.
    First time making chickpea salad and wouldn’t be the last for sure.
    Thank you for the great recipe x

  38. Karen says

    I have been vegan for a 2 months and one food that I was really missing was a good sandwich. This hit the spot and more! I followed the directions but didn’t really measure anything – just eyeballed it. I used about 2 T of vegan mayo and added about a tablespoon of tahini. So good. I’m making it again this week but I’ll be doubling the recipe so that it goes a little further.

  39. Brandie says

    This turned out sooo good. I added bread and butter pickles and some banana peppers and it was delicious. Even better the second day!

  40. Treanna says

    I didn’t have any sunflower seeds on hand so I made this with pumpkin seeds for my boyfriend and myself to try. We both loved it and I’ll be making it again very soon!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      xoxo! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo

  41. Zammer says

    Made this this afternoon and it was so nice. We found that the dill in it gives it a refreshing flavor. I used it on tortillas with cucumber, lettuce and grape tomatoes.

    Zammer

  42. Sarah says

    I usually just throw together a bit of this and that for chickpea “tuna” salad but i have never added any sweetener. I probably only added 2 tsps of maple syrup but it was still great. I also really love the addition of the garlic sauce here!

    This garlic sauce might become a staple in our house. I can already taste it over a fresh veggie buddah bowl or as a dip for fresh spring rolls!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Lovely! Thanks for sharing, Sarah! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for sharing, Dana. 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

  43. Susan says

    I love this recipe !! Absolutely delish! Very flavorful! I did half of the tahini and half vegan mayo as I am not a huge fan of tahini. Was still delicious. I make a double batch and have made it twice now. Whole family loves it…. even my skeptic hubby. ?

  44. Lisa says

    So I loved the concept and all the ingredients went together fine, it just lacked flavor. I added more of the dijon mustard after the fact, and I also added a dash of Cumin, Garlic Powder and Onion Powder. This made it better for me.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks for sharing your experience, Lisa! We’re curious whether you used the mayo or tahini?

  45. Eli says

    I made this recipe a few weeks ago and absolutely loved it! Tonight I went to make it and realized that I didn’t have any chickpeas! So I subbed in black beans, and it is absolutely delicious! Thank you! Amazing as always!

  46. Robin M says

    Love love this sandwich! Easy to make ahead of time too! I cannot wait to make this again! My husband is a meat lover, and he absolutely loved this sandwich too! I used dijon and spicy mustard, and omitted the vegan mayo/tahini as I could not find either in the grocery. I also used the dried dill instead of fresh dill. I also made the herb sauce. This is the same herb sauce used for the sweet potato and chickpea recipe on this site…another staple in my household!

  47. Hailey says

    Wow — this is GOOD. So good that when I make it, I always double the recipe. ;) However, I have never found myself needing the garlic herb sauce…though I’m sure it’s delicious, I like it just how it is.

    It’s such a great base; you can add whatever you want to mix it up! I usually just add diced red onion, but I’ve come up with some excellent variants: toss in some banana peppers for a bit of tang, black olives for a mock “Roman tuna salad”, or fresh squeezed lemon juice & extra dill are a winning combo. I always look forward to making this recipe! I use 2/3 mayo and 1/3 tahini for my “binding agent”.

  48. Pauline says

    This recipe is so amazing! It is now a favorite which I will keep making weekly. I also made it exactly as indicated and it turned out perfectly. Thanks again!

  49. Holly T says

    Delicious. I didn’t have sunflower seeds so used roasted pumpkin seeds. I didn’t have time to make the sauce but looking forward to trying it next time.
    I can see this being in regular rotation :)

  50. Julia Burley says

    I am giving this AWESOME recipe 5 stars * * * * * because it is absolutely delicious!!
    I followed it exactly (minus the fresh dill, but I used dried) and my husband and I loved it!
    I used the tahini and Gulden’s spicy mustard.
    I had my serving on top of field greens, with sliced avocado, tomato and a squeeze of lemon.
    My husband had his on toasted sprouted grain bread!
    Thanks for a GREAT recipe! No kidding, I will be making this weekly!
    :) Julia

  51. Moi says

    It’s amazing! I subbed half the chickpeas with a mashed sweet potato. I prefer chickpeas in small doses. Also added some lemon juice, no garlic sauce. My parents loved it too, they usually have tuna. Thanks so much!

  52. Karen Cohen says

    This is such an incredible recipe! I’ve made this chickpea salad many times! I always use tahini because I don’t have vegan mayo and I’ve found that 2 tablespoons does the job! I haven’t made the garlic herb sauce with it because I’m lazy and it’s still incredible without it! I often add some sliced avocado to the sandwich and that’s a nice little addition!

    Thank you Dana for another incredible recipe!

  53. Janis Huegel says

    Amazing recipe – worth the effort – I’m not 100% vegan yet so I used mayo…hoping to make my own vegan mayo soon. Thanks for recipe! So satisfying!

  54. Melissa K. says

    This is an absolutely delicious and simple sandwich recipe. I subbed white onion (all I had on hand), and I added some fresh cilantro that I wanted to use up. The sunflower seeds add great texture and really set this apart from other chickpea salads. This lasted in the fridge for 3 days.

  55. Peggy says

    Sandwich sounds great, and I’m sure to try it. A little bummed, however, that the photos do not match the order of sandwich assembly as described in the text. I’ve come to understand that assembly order is important in affecting not only the cohesiveness of a sandwich, but also how tastes are received and appreciated by an eater.

  56. Audrey says

    Made this recipe for the first time today. Oh my – why did I wait so long? As others have said I used what I had on hand including organic hulled sunflower seeds, avocado oil mayo, and honey. I didn’t have dill or red onion. Next time (and there will be many next times) I’ll be adding some chopped celery and grated carrots. This recipe is awesome – try it – you won’t be sorry!

  57. Carol Vaghar says

    What could I substitute for the tahini? The recipe is fantastic but I have a relative who is fat free for heart disease.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Carol, we aren’t sure of a fat-free substitute as something creamy helps bring everything together. But a lower fat option like hummus might work?

  58. Melané Fahner-Botha says

    This recipe started off weird because our Dutch canned chickpeas are seriously undercooked. HOWEVER! What a delicious surprise! The taste was absolutely divine. And a couple of hours later (I skipped dinner and did lunch again and boy, was it luuuuvly! I had some onions I had pickled and added those: great! Today I used seed bread for the sandwich: even better. My newest obsession. Thank you for the luvliness of it:-) I might play around with the mayo cos I don’t like too much store-bought stuff but, oy, this is good!

  59. Megan R. says

    This was exactly what I was craving! The only modification I did was half onion and half green onions. The sunflower seeds give it a nutty, flavorful soft crunch. I think that’s what did it for me in this recipe, it really shines through all of the combined flavors. It reminds me of tuna fish sandwiches or a potato or egg salad sandwich, but this is on a whole ‘nother level! I will be making this often, along with a ton of your other recipes. Thank you for always coming through, Minimalist Baker!

  60. Kelly says

    This recipe is delicious. However, this exact same recipe and exact same photo is featured in forks over knives. Is this your post or theirs? If yours, you may want to question them. Thanks. Best wishes.

  61. Milena Velez says

    Absolutely delicious! I didn’t know what to expect as this is my first ever Chickpea Sandwich. Wow! I need look no further. Will be printing and remaking often. Thank you!

  62. Rika says

    This is super easy to make yet so satisfactory and delicious.
    I used parsely instead of dill (didn’t find it at the store) and added chopped celery as an extra texture, which worked very well with this recipe.
    Thanks for the amazing recipe, I’ll definitely make this again soon :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Rika. 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

  63. Cheryl Hanna-Truscott says

    Delish! I am moving towards a plant-based menu and this looked good. I used tahini, substituted roasted pepitas for sunflower seeds (did not have sunflower seeds on hand), and did make the garlic sauce. I’m pretty sure I can get 3-4 servings out of this. I printed out the recipe which I rarely do because I want to keep this one around. Thank you!

  64. Nefertete says

    I love how versatile this is! I skipped out on the dill and used some savory tumeric mix and curry powder. Definitely going to play around with other flavors next time!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review. We are so glad you enjoy this recipe! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  65. Christie says

    This. Is. Amazing.

    Hands down, amazing. This dish in one word: Amazing! Not only is it the best vegan “tuna” salad, it’s literally better than my standard tuna. How did you do it!? The egg taste is there with no egg. The tuna taste is there with no tuna. It’s incredible.

    I make a LOT of your recipes, and at first I wanted to omit the honey and dijon. I trust you. So I made it verbatim, and it was so, so, so delicious. After that I added some Old Bay and sweet relish and- guess what!- the modifications weren’t as good as the original! Next time I’ll leave well enough alone. Thank you SO much for this recipe. My husband loved it, and our roommate was legitimately surprised when I told him it wasn’t tuna.

  66. Tricia says

    I’ve made this twice already, subbing in and out things I have or don’t have on hand. I love coming home from work and having a small sandwich with this chickpea salad and a slice of vegan cheddar, it’s perfect to hold me over until dinner or give me some energy before the gym. I also freakin love the garlic herb sauce!! As a new vegan this is definitely a staple for me going forward!

  67. Josh says

    I was skeptical at first as I thought “there is no way this will fill me up” but boy was I wrong! This is an absolute gem of a recipe, I personally love the subtle hint of mustard and sweetness from the maple syrup. I swapped out the mayo for a lot of hummus which was super yum. Will be making these a ton more in future, thank you for sharing this with the world!

  68. Chelsea says

    Made this today for probably the 6th time and realised I never commented on how much I love this dang thing. I make a few modifications because this recipe has become my “pantry staple” recipe and I just straight up eat it out of the bowl I mix it in, no need for the bread. I use dried dill instead of fresh (I’ll use fresh if I have it on hand but I rarely do), hummus instead of tahini or mayo (I hate mayo [I know!] and I never use enough tahini in my diet to justify buying a whole jar which is something I need to personally work on because tahini is delicious). I also chop up a couple pickles and toss them right in. The little sour crunch of the pickle against the earthy sweetness of the salad is perfection. Anyway, highly highly recommend!

  69. Diane K says

    Oh my, the toasted sunflower seeds absolutely make this. I did get a little crazy and add some extra veggies, diced cucumber, carrot and green pepper. This is a keeper.

  70. Curldiva says

    This recipe was fabulous! Thank you for sharing. The only sub I made was roasted almonds for sunflower seeds. I had everything else on hand. This recipe reminds me of an elevated egg salad. I personally liked it cold on dry toast. However, my eleven year old son put the whole bowl in the microwave to warm it up and proceeded to eat all of it with a fork as his after-school snack. The dill and 100% maple syrup really makes this recipe shine. It turned out not too sweet, and layered flavors and texture in a balanced way which many other vegan recipes fall short.

  71. James says

    Thank you for the recipe. Is it possible to add avocado into the chickpea mixture, or will that effect how long the mixture lasts in the fridge? I’m also wondering why it says 4 breads for 3 servings (1.33 for 1, 2.67 for 2, etc); I’m assuming with the picture that the suggestion is 2 breads per serving but I don’t want to end up with half/double what I need!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Good question! We will adjust the serving size to “2” instead of “3” sandwiches for better accuracy. And you can add avocado but as you may have noticed it browns easily once cut so it won’t look fresh after 24 hours. I’d suggest reserving it to slice fresh for the day of eating the sandwich. Hope that helps, James!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Andrea. 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

  72. Megan says

    I’ve made this recipe a few times and love love LOVE it. It reminds me of a healthier version of potato salad. I don’t always eat it in a sandwich, I sometimes just have it on it’s own. The second and third times I made it I was out of mayo and subbed for hummus. It worked really well! This is perfect for lunches.

  73. Helena says

    I just made it for dinner and I loved it! ? My family also enjoyed it.

    The only things I changed was I didn’t put any maple syrup or honey and I used regular mayo. Will try it next time, definitely.

    For me, it’s perfect for dinner and breakfast. It’s really easy to make and the ingredients aren’t hard to find here in my city in the country of Serbia. So your amazing recipe reached us all the way here in Europe! ??

  74. Fi Diddy says

    This was so damn good! We ended up adding a few extra seasonings, and I went heavy on the garlic and lemon juice, then mixed the sauce into the chickpea/sunflower mixture. Absolutely delicious!

  75. Bernadette says

    Just made this, eating as I type. So delicious! Will definitely make again.
    Thanks for a healthy, filling and wonderful recipe!

  76. Naomi says

    These spread is amazing!!! I like that it’s tasty, plant-based, quick to make, modifiable, and can be made ahead of time. I did the following modifications. I added 2 TBSP of tahini and 1 of vegenaise. I subbed red onion for green onions. I used stone ground mustard instead of Dijon since it’s what I had. I also added diced red bell pepper. But the key to this recipe is the dill. Everyone that has tasted (9 people so far) it has loved it!! I enjoy spreading this unto some toasted sourdough with a dab of mayo, topped with pickles, spring mix, and sliced tomatoes.

  77. Jo says

    This was excellent! Yum yum! I used cauliflower hummus, fetta and didn’t use red onion or dill. Absolutely divine. Not sure I can pack this one for work lunch though because it will get soggy. Have to be a weekend favourite.

  78. Kris says

    My family and I love this! It is in our regular rotation. We omit the maple syrup and add half a grated carrot for sweetness. We also leave out the dill and add 1 T nutritional yeast and some seaweed sprinkles. Thanks for a great recipe!

  79. Nina says

    THANK YOU for a wonderful and magical recipe, I’ve been looking for a vegan version of tuna salad for ages and this one is just perfect ?

  80. Jackie says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      So glad you enjoyed it, Jackie! Thank you so much for your kind words and lovely review! xo

  81. Leah says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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

  82. Irish says

    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!

  83. Amy says

    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!!

  84. Esther Rowan says

    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.

  85. Jess says

    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!

  86. G says

    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.

  87. Cindy Graham says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Cindy! We are so glad you enjoyed it! xo

  88. Joanne says

    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.

  89. Ida Moser says

    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!

  90. Marin says

    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!

  91. Hana says

    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!)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aww thanks so much for your support, Hana! We are so glad you enjoy our recipes!

  92. Angel says

    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!

  93. Almaz says

    I just made this sandwich today it is amazing. Loved it so much. Especially the garlic herb sauce its delicious.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      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!

  94. Charlotte says

    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.

  95. Audrey Beck says

    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.

  96. Angel says

    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!

  97. Clinton Baker says

    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

  98. Capri says

    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 ❤️

  99. Ana says

    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.

  100. Alex says

    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!

  101. Liliana says

    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!!

  102. Shay says

    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.

  103. Mary says

    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!

  104. Carmen G says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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

  105. Catherine says

    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!!

  106. Ann says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

      • Ann says

        That’s funny — that’s exactly what I did (before reading your reply). Was too hungry to wait ;-)
        Great website!!

  107. Ainsley says

    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!

  108. Jakini Auset MenAb says

    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

  109. Zach Martin says

    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!!

  110. Tiara says

    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

  111. Miranda B. says

    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!

  112. mayra says

    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!!

  113. Michael says

    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.

  114. Talia says

    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!

  115. Teresa says

    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!

  116. Catherine Klus says

    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!

  117. Sarah says

    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!

  118. Jody says

    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

  119. Kristy says

    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.

  120. Jasmine Dvorak says

    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?

  121. Tasha says

    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!

  122. Kely says

    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!

  123. minnie do says

    THIS IS SO DELICIOUS!
    I used honey mustard instead (have to finish the bottle) and it was amazing!

  124. Kimmy says

    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.

  125. Jo says

    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!

  126. Adela says

    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!!

  127. Zoe says

    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!

  128. Julie Reiter says

    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. :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! We are so glad you enjoyed it, Julie! Thanks for sharing your recipe changes!

  129. Jenn says

    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!

  130. Sam says

    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) :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We are so glad you enjoy this recipe, Sam! If you could leave a rating, that would help us immensely :D

  131. Zia Catalina says

    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.

  132. Whitney says

    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

  133. Stacy Jardine says

    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.

  134. Cheryl Stafford says

    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!!!!

  135. Kim M Oldenburgh says

    This is delicious! I used greek yogurt instead of mayo and added some shredded carrots. I forgot the maple syrup-but tasty without!

  136. Addy says

    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!

  137. Valerie says

    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.

  138. Luke says

    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.

  139. Taylor says

    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.

  140. Brittany says

    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.

  141. Natalley says

    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!!

  142. Brittany says

    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!!

  143. Jasmine says

    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.

  144. Kristen says

    Delicious! I use on top of a bed of arugula or with crackers!! My husband who is major meat eater loves it too.

  145. Jennifer says

    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!

  146. Chrissy says

    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.

  147. Becky A says

    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

  148. Miranda B says

    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 ;).

  149. Christy says

    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.

  150. Madison says

    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!

  151. Kelly Burton says

    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.

  152. Aremanda says

    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!

  153. DDH says

    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!

  154. Poohlaah says

    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.

  155. Carrie Kyser says

    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!

  156. Colleen says

    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

  157. Teprena Jewell says

    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

  158. Katie says

    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!

  159. Deanne says

    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?

  160. Von says

    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!

  161. Jessica says

    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!!

  162. Rach says

    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.

  163. Shane says

    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.

  164. Melissa says

    Made this today. I didn’t end up making the sauce because I loved it without! The crunch from the sunflower seeds is perfect.

  165. Irina Viscardi says

    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! ♥️

  166. Alejandra says

    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!

  167. suzi says

    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!!

  168. Terri Rose says

    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.

  169. Michelle says

    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!

  170. Jennifer says

    I made this for a picnic and they were a huge it! I made them ( hours beforehand and they were so good! Thank you!!

  171. Lisa P says

    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!

  172. Kristy Bastine says

    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!

  173. Karen Tremoulis says

    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!

  174. Patty says

    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!

  175. thekid says

    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

  176. Maryan says

    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.

  177. Rebekah says

    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.