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.

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.

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

Texturally profound – crunchy, soft, creamy – a trifecta of goodness
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
Chickpea Sunflower Sandwich on a cutting board
4.93 from 327 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



  • 1 (15-oz.) 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)


  • 1/4 cup hummus
  • 1/2 medium lemon, juiced (1/2 lemon yields ~ 1 Tbsp or 15 ml)
  • 3/4 – 1 tsp dried dill*
  • 2 cloves garlic (minced)
  • Water or unsweetened almond milk (to thin)
  • Sea salt to taste (optional // I didn’t need any)


  • Prepare garlic herb sauce and set aside.
  • Add chickpeas to a mixing bowl and lightly mash with a fork for texture. Then add sunflower seeds, mayo, mustard, maple syrup, red onion, dill, salt, and pepper and mix with a spoon. Taste and adjust seasonings as needed.
  • Toast bread (if desired) and prepare any other sandwich toppings you desire (tomato, onion, lettuce).
  • Scoop a healthy amount of filling onto two of the pieces of bread, add desired toppings and sauce, and top with other two slices of bread.
  • Sunflower-chickpea mixture will keep covered in the fridge for up to a few days, making it great for quick weekday lunches!



*1 Tbsp dried dill can be subbed per 2 Tbsp fresh.
*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 sandwich without bread Calories: 566 Carbohydrates: 61.8 g Protein: 18.6 g Fat: 29.3 g Saturated Fat: 2.8 g Polyunsaturated Fat: 7.9 g Monounsaturated Fat: 15.5 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 576 mg Potassium: 439 mg Fiber: 15.6 g Sugar: 16.4 g Vitamin A: 18 IU Vitamin C: 2.8 mg Calcium: 127 mg Iron: 2.9 mg

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My Rating:

  1. Laura says

    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. :)

  2. meg says

    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!

  3. Lisa says

    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)

  4. Carolien says

    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!

  5. Diana says

    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!

  6. Toni says

    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!

  7. Meredith Tibbo says

    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!

  8. Stephanie says

    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!

  9. Liza says

    I have literally been eating this sandwich for about 2 months straight now! I love this recipe. :D Thank you!

  10. erin says

    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.

  11. Julia P says

    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!!

  12. Kara Badger says

    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!!

  13. Jess says

    Made this today with some GF bread and sliced avo. Superb! Although I might use a touch less maple syrup next time. YUM!

  14. Helda says

    Just made this. Great recipe omitted maple syrup and added some organic sweet relish. Turned out scrumptious. Loved the texture. Thanks for sharing .

  15. Kathy R. says

    I’m a big sandwich girl, too. Have made this recipe twice now. LOVE it!! Thank you so much, Dana. Awesome photos, as usual!

  16. Sumner says

    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!

  17. Nayeli says

    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. ♥

  18. melody says

    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!

  19. Kelly says

    This recipe is delicious! I omitted the sunflower seeds and onion and added chopped carrots and celery. SO GOOD. Thank you!

  20. Anna says

    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!

  21. Stephanie says

    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!!

  22. Lisa says

    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!!

  23. Bill ward says

    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.

  24. Kristin says

    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*

  25. Ada says

    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.

  26. Rachida Dukes says

    I just love your photos, they’re so clean. Can you share with us which surfaces and backgrounds you’re using for your photos.

  27. Marilyn says

    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!

  28. Cindy says

    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.

  29. Serena says

    I will be making this. Immediately. Question: As you mash the chickpeas, do you remove the translucent skins or leave them in there?

  30. Stan says

    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

  31. Mary says

    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 :)

  32. Katherine B says

    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!!

  33. Katherine B says

    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!

  34. Mary Lou says

    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.

  35. Moira says

    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!

  36. Cheryl Thomas says

    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!

  37. Kirstyn says

    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.

  38. Asma says

    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.

  39. Cailee says

    YUM! WOW!! This seriously looks amazing!! I love it! And it’s vegan! For the win :) Way to!!! Healthy and delicious!!!

  40. Taylor says

    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 :)

  41. annalea says

    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!

  42. Sherrita says

    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!

  43. Dana says

    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!

  44. Alex says

    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.

  45. Leslie says

    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!

  46. Alex says

    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!

    • Lynne Huntley says

      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! ❤️

    • katy says

      Ah, avocado sounds delicious! I was trying to think of something I could sub for the mayo… Thanks for the idea :D

  47. Jessica says

    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!

  48. Barbara Vilain says

    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!

    • katy says

      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. :)

      • barbara says

        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.

  49. Lauren says

    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.

  50. Kate says

    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!

  51. Debra says

    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!

  52. Hannah R. says

    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!

  53. Brigid says

    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?

  54. Beth @ Eat Within Your Means says

    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?

  55. Katherine Baker says

    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.

  56. Lena says

    I just made your sandwich, and it was so yummy, I loved the mustard and the crunch from the sunflower seeds. Thank you!

  57. Rebecca says

    Oh my! I never would have thought of putting whole chickpeas in a sandwich (unless in the form of hummus), but this somehow seems so…right! Especially with garlic sauce. Yum!

  58. Leigha @ The Yooper Girl says

    Oh my gosh, YES! You always seem to post just the recipe I’m looking for at the PERFECT time. I also have some old sunflower seeds I need to use up, and I’ve been looking for a good recipe to take for lunches! Also – I LOVE how you lightened up the second to last picture. I’ve been trying to figure that out (I have Photoshop) but I can’t seem to get the right effect!

  59. Natalie says

    Any recommended substitute for the sunflower seeds? I’m allergic (to tree nuts too) and was planning to just omit them.

  60. Barbie says

    Delicious! I had other plans for dinner, but when I saw this recipe I just had to try it! I didn’t have any dill or time to make hummus so I just added garlic to the mixture!

  61. Jess says

    Ha – my husband is a sandwich-addict and he will definitely love this one. I had a smashed chickpea sandwich at Wichcraft in New York years ago and it was amazing – can’t wait to try this!

  62. tammy says

    So trying this…and soon! As a sub sandwich lover this looks like an amazing option for cleaner, healthier eating…and it sounds incredibly delicious! Can’t wait to try it!

  63. Sam ~ it doesn't taste like chicken says

    Yum! I love a good chickpea salad sandwich! It’s one of my -I’m starving and lazy and have nothing in the fridge- go to’s. Can you ever go wrong with chickpeas? I’m gonna go ahead and say no. Chickpeas I love you. Oh, and I love the Minimalist Baker too! Hi!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Exactly! SO easy, convenient and satisfying. Thanks for saying hi, Sam!! And thanks for following along!

  64. Liporidex Works says

    I am a big fan of sandwiches too, but often what seems like a “healthy” sandwich is often jam packed with calories. This sandwich looks both delicious and nutritious and will be the perfect solution to a great lunch the whole family will enjoy! Thanks for the recipe!

  65. Jen and Emily @ Layers of Happiness says

    You are too funny. What would you do if the doctor ever told you that you couldn’t eat bread?! ;) I;m definitely a sandwich girl at heart,too. If you ever see a great harvest… try their bread, specifically “Dakota” bread. A foodie’s dream bread. No joke. So much texture, flavor, and wholesomeness packed into one delicious loaf of bread!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I added the option of tahini, which I think would be preferable. But if you try hummus, let me know how it goes!

      • Holli says

        Made for lunch and WOW! So good! I used Roots oil-free original hummus to replace the mayo (I thinned it to mayo consistency with almond milk) and it worked perfectly. : D

  66. Millie | Add A Little says

    This looks so good – I love making chickpea salad sandwiches – they’re so hearty and delicious! Also, this looks 10000x better than any old sub!

  67. Hannah says

    Man, all I want right now is a scoop of this on a mountain of field greens with extra garlic sauce. *stomach gurgle*

  68. Meredith @ Unexpectedly Magnificent says

    YESSSSSSS! My mouth just filled with saliva. This seriously looks like the best sandwich of all time. Pinning now to make it later! :)

  69. Kathryn says

    Sitting at work, now more hungry than ever. I feel like I’ve been missing some good sandwiches in my life – but here you go again, solving all my problems. ;) Thank you! I can’t wait to try this out.

    xx Kathryn

  70. Nora says

    if only you could imagine how painful it is reading about this lovely sandwich not being able to try straight away. (at work)

    I will definitely try this one tomorrow! Thanks for keeping me inspired.
    Best wishes,
    Nora (Germany)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      ha! Sorry for the torture. Hope you’re able to give it a try, Nora! Love your country! So beautiful :D

  71. Jessica DeMarra says

    My dad use to put chips in my sibling and my ham+ cheese sandwiches as children so I thought chips were a totally normal sandwich topping. Needless to say some embarrassing moment ensued because of this. I might not eat the ham + cheese anymore, I still LOOOVE a giant sandwich. My boyfriend is a weirdo and likes the absolutely plainest sandwiches known to man so I might have to make this one just for myself. Have you ever tried peperoncini piccanti on a sandwich? Spicy, salty heaven.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      ha! Great story. I’ve known of people putting chips in their sandwich but have never tried it myself. Also, that pepperoncini thing sounds AMAZING. Will investigate!

  72. molly yeh says

    three cheers for subway footlongs!!!!! yesyesyesyes.

    can we talk about how yesterday i watched as my man ate a bowl of chickpeas straight out of the carton with nothing on them? next time, i’m making him this.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      ha! The poor newlywed, eating beans straight from a can. Fix him up! Also, CONGRATS on becoming a Mrs.! Hope you love married life, friend!

  73. Maryea {happy healthy mama} says

    Totally drooling over here. I love chickpea salad and the addition of crunchy sunflower seeds is perfect!! Already pinned. :)

  74. Danielle {Styelleish } says

    You’re killing me. Why does your food always look so amazing? As a sandwich girl myself, I can relate to your story. Let the judgers judge and the eaters eat.

      • Crystal says

        The picture came from a “Forks Over Knives” recipe found on their website . The recipe you are promoting is basically “their” recipe with one minor change in the Chickpea part of the recipe and then you added “your Garlic Herb” sauce.
        Did you get permission to use this “Forks Over Knives” recipe?

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Crystal, the “Forks Over Knives” recipe is ours :) They credited both Dana and Minimalist Baker!

          • Crystal says

            Thank you for your quick response Dana. I do apologize and looked back at the FOK email I received today and found it did recognize Dana Shultz/Minimalist Baker as creator. I will definitely try it using tahini vs vegan mayo as I’m not a fan of the latter.
            Again, thank you for your time and what looks to be a very delicious recipe.

          • D-Lee says

            Funny how instead of being grateful, some people just want to fund fault in everything. Just say in!
            Thank you so much for this awesome recipe my son just got a full-time job and I want to make him healthy vegan meals that he can take on the go. This is a lifesaver for me I can’t wait to try it

          • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

            Thanks for the kind words, D-Lee! We’re glad you enjoyed this recipe! :D

    • Mary Knapp says

      Are the carbs in the bread or in the salad too I just lost 87 lbs and don’t want to eat too many carbs or sugars what is the daily anount of carbs we can eat on a 1200 Cal diet? Thanks add cranberry and ground walnuts