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

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
4.94 from 333 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-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)

GARLIC HERB SAUCE optional

  • 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)

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!

Video

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 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. 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.

  2. 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.

  3. 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!!

  4. 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!!

  5. 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.

  6. 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.

  7. 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!

  8. 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.

  9. 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

  10. 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 ;).

  11. 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.

  12. 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!

  13. 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.

  14. 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!

  15. 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!

  16. 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.

  17. 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!

  18. 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

  19. 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

  20. 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!

  21. 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?

  22. 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!

  23. 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!!

  24. 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.

  25. 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.

  26. 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.

  27. 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! ♥️

  28. 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!

  29. 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!!

  30. 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.

  31. 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!

  32. 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!!

  33. 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!

  34. 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!

  35. 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!

  36. 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!

  37. 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

  38. 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.

  39. 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.

  40. Libby Fife says

    Dana,

    I am late to the chickpea party but just made this recipe-twice! I did puree it more in the food processor and added lemon and used green onions instead of red. No nuts since I tend to choke. It came out sort of like a hummus which suited my needs. Very spreadable on bread and I added spinach leaves to the sandwich. Very good. I liked it so much that I made it in a black bean version. you haven’t done this already have you? You might give it a whirl.

    I am enjoying perusing past recipes. Thank you for your efforts.
    Libby Fife

  41. megan says

    this was amazing! I made it for lunch and it was super easy, I will definitely be making this again in the near future! thanks for sharing!

  42. Julia says

    Okay, I’ve made a variation of this before but it was just mayo and smashed chickpeas for a quick lunch. I decided to really make it this time, with everything, and oh boy. This is a darn good sandwich. What witchcraft did you perform to come up with this luxury??? It’s almost midnight and I’m daydreaming about eating it again.

  43. ConsciousLiving says

    I am hooked! Made this twice in the last week. Devoured 3 different ways: once with multigrain crackers, flour tortillas and on seedtastic bread. Relatives and coworkers sampled and are begging for more. Wanna know the funny part-I’m not even vegan but I’m totally sold and having second thoughts!:)

  44. Malene says

    I found your recipe on the forks over knives website and tested it. Man, it was good! I had so much fun making a video about testing it. I learned that your recipes are super easy to follow.

    Would it be okay if I test some of your other recipes on youtube? I’m completely in love with your recipe-creating-skills. You are wonderful.

  45. El says

    OOOH, just found this and have to say it looks and sounds fantastic! <3 I'll prob leave out the maple syrup as don't have any and I don't have a particularly sweet tooth but am looking forward to making this tomorrow asap!! This will be especially delish after mammoth doggy walks :D
    Btw, you must try crisps (potato chips) in your sandwiches. Esp. salt and vinegar – it's practically a staple in the UK hahha!
    El (UK)
    x

  46. Marie says

    Dana strikes once again. I made this yesterday and it’s so easy to make and so hearty and satisfying. I’ve made this with GF bread for me and with Lebanese flatbread for my boyfriend, with arugula tomato and avocado, it was absolutely decadent. Not even feeling guilty of having sandwiches for dinner haha, thanks Dana :)

  47. E says

    I made this and it was delicious, following the recipe exactly using tahini, dijon mustard, and agave nectar. Great for lunch in a sandwich with some spinach! Next time, I was wondering if I could use edamame beans instead of chickpeas?
    Thanks for sharing!

  48. Karen says

    Wow. I just scarfed one of these babies down for lunch. Fantastic! (In truth I also ate at least a cup of the yummy filling before I could even assemble the sandwich) Thanks so much for this recipe. No more boring lunches! I ordered your book yesterday and now I can’t wait to try more recipes. Come on Amazon!!

  49. Melanie says

    I just made this right now and it was so yummy! I only had half a can of chickpeas available so I halved everything. Ithe was a hefty amount for one person so I put it in a wrap (with lettuce and tomato) instead of a sandwich. I’ve gotta say, I was hesitant at first but this really impressed me. It’s reminiscent of chicken salad but it has its own special kind of yum. Next time I’ll try it with tahini instead of mayo. Thanks for a great, easy lunch recipe!

  50. Melissa says

    So amazing! I used all the ingredients above the bread and ate it with a fork and added:
    Pecans (small pieces)
    Apples (diced small)
    Grapes (cut in fours)
    1-1/2 tsp Tarragon
    Celery (2-3 stalks)

  51. Sarah says

    Yum! I didn’t have any sunflower seeds, so subbed some toasted pumpkin seeds, which worked really well – but I’ll definitely try the sunflower seeds soon! I’m not a fan of raw onion, so left that out, and used a wholegrain mustard with the tahini. This was great on a wrap, with loads of grated carrot and lettuce. The leftovers were great with warmed sweet potato, hummus and salad on a wrap, too. :-)

  52. Amber says

    Hi Dana!
    So I am munching on this right now…YUM!! I was surprised at how flavorful it is…not a knock against YOU (you’re a domestic goddess) but I never thought to make anything besides hummus with chickpeas. I like the crunch that the sunflower seeds add…and the red onions gave it an extra POW! too…I added a few more to the recipe!

    Yaaaay :) for my tastebuds!

  53. Dawn says

    I made this for a sandwich luncheon, as a vegetarian alternative. It was a winner!! The vegetarian in the group told me it was the best thing she had put in her mouth. I was blown away!!! It is full of flavor and texture. I’m not vegetarian, but I really enjoyed it myself. Thanks for sharing.

  54. Megan @ A Continual Feast says

    This cracked me up -> “I’m kind of a big sandwich girl. As in, I like sandwiches and I like them big.”

    I also appreciate you calling them “texturally profound”- I love it!

  55. Kelsey says

    THIS IS THE BEST SANDWICH I HAVE EVER HAD. Literally. Let’s just say I am NOT a big or little sandwich person. I don’t like them with veggies or meats or spreads or just straight up PB&J. I never like them as a kid and I can’t stand to walk into a subway.

    I LOVE THIS SANDWICH.

    My husband has been asking me for a delicious, big, and flavorful sandwich for weeks. I just couldn’t bring myself to put meat, mustard, and cheese on bread and call it a day. So I searched your blog (like I always do when I’m a woman on a kitchen mission) and there it was. Bright and colorful. Big, but no sign of a triple-stacker of meat. And best of all, healthy.

    We sail, hike, camp, and adventure a lot. Most days you can find us rushing from work to the sailboat to catch some wind and sun. I don’t love cooking, it feels like a chore. This recipe is so easy and packable. We throw it all together the night before and during our mid-afternoon snack this sandwich’s crunchy-deliciousness REALLY hits the spot.

    Thank you for creating such wonderful and easy recipes.

  56. Shayna says

    I know it’s been said before, but I’ll say it too — this is AMAZING. It’s a good twist on the classic chickpea salad sandwich I’ve seen — usually, it just calls for mayo and some spices maybe. But this is a perfect recipe that far exceeds any other I’ve tried! I don’t always make the dressing, but it’s great, too! Thank you for this!

  57. Tom says

    This was really good! It tasted uncannily like tuna salad. I’m not sure if this was the intention, but it was certainly delicious!!

  58. Lee Ann says

    I just sent my first Instagram of all that’s left on my plate of this super delish sandwich. This is a new regular in my recipe rotation. Thank you!

  59. danielle eliska says

    this sandwich is the bomb-dot-com.
    it is very simple to make & incredibly tasty!
    i did enjoy the light crunch with each bite.
    i must say, every minimalistbaker recipe i whip up in the kitchen has NOT failed me yet.
    i love being began & discovering this website has only provided many more options to the overflow i already had. thanks for a summertime picnic basket filler. this sandwich is so great for the concerts in the park!
    xo.

  60. Stef says

    I have to agree with all the other rave reviews and add to the happy chorus: thank you for this recipe! It was the perfect amount of sweet, creamy, and hearty. I can’t wait to have this again for dinner tonight. I’m going to have to restrain myself from making this too often!

  61. dianne says

    I made this two days ago and had it in romaine lettuce wraps for lunch. Delicious! I’m having it for breakfast this morning on a slice of toasted homemade wheat bread, and it’s even more delicious after hanging out in the fridge a while!!! I used half tahini/half vegan mayo, but followed the rest of the recipe to a T. It has just the right balance of soft and crunchy, and savory and sweet. It also has just the right amount of fresh dill. This is going to be my new warm weather comfort food! Thank you!!!!

  62. Stephanie says

    I used white beans instead of chickpeas and it was sooooo good! I was surprised at how savory and yummy it was to my taste buds. My only disappointment is that it took a little longer to make than I expected, maybe cuz I have never made it before, ? but I am definitely making this again!

  63. Haley says

    This was really yummy. Think I would half the maple syrup next time as it was a bit too sweet. I had to balance it with about three times the dijon mustard and a lot more salt. Perhaps it would be fine with spicy mustard! The dill was an amazing addition. Served it on Dave’s Killer Seed bread.

  64. Kennedi M. says

    This. Sandwich. Is. BEYOND. AMAZING!!! I just finished eating it for lunch, and I had to find it on here to review it…It was bursting with flavor and texture and perfection. I can’t wait to eat another sandwich again!

  65. Kayla says

    This is a new favorite. It literally took around 5 minutes to get ready and it easily made 3 portions. I added a little lemon juice. I am obsessed. This is so cheap and so easy and sooo sooo tasty. THANK YOU, DANA!!!!!

  66. Terry says

    Made this for lunch today ( just felt like I needed a change of pace.)
    Could not believe how amazingly delicious this recipe is!!!
    Yay…no more bologna sandwiches for me…:)).
    Pinned!!!
    Thank you for sharing!!!

  67. Amy says

    I had a chickpea salad recipe similar to this one that I was loving the concept of, but not the taste. Yours has quickly and swiftly replaced it. Delicious. So good. Roasted sunflower seeds. Genius. Am so glad I found your treasure trove of goodness on the internet.

  68. Krystal says

    Just made this for dinner tonight and it’s delicious. I think next time I’ll cut the syrup in half, but I see this becoming a staple recipe in my house!

  69. Colin says

    Welp…this sure beats eating my chickpeas right out of the can lol. Student life amirite? Can’t wait to give this a try and see what else is on the site

  70. josh says

    This recipe is fantastic. I added a crumbled up roasted nori sheet for that “seafood taste” that I have been missing since going vegan. Thank you for this great recipe!

  71. Eliza says

    I stumbled upon this recipe a few days ago while searching for a vegan sandwich spread and I am OBSESSED. I used tahini instead of mayo and have been topping it off with sprouts for some extra crunch. Love that this recipe is quick, delicious, and uses ingredients that I already have around the house! Will definitely be checking out more of your recipes! <3

  72. Ashley says

    This is best chickpea salad sandwich! My man also approved. He commented, “You whipped it up so fast,” and that it was the best chickpea salad he had ever had! I used what I had on hand, adding in grape tomatoes, grapes, and almonds in lieu of sunflower seeds. Next time I’m making a double batch. :)

    I’m a long time reader & recipe maker, first time commenter – thank you all of the great recipes! Xo

  73. Lora says

    OMG! This sandwich is fabulous! I am not a vegan, I LOVE my beef but I also like chickpeas so I decided to try this recipe to get rid of chickpeas in my pantry. I will never buy deli meat again, this is so delicious. I have to admit I didn’t make the garlic sauce, I think it would have over power the other flavors.

  74. Sam says

    OMG. This was so simple yet delicious and satisfying. Amazing! I used tahini (my favorite), added minced jalapeño, and swapped the dill for fresh parsley. I’m a college athlete and am always on the go from class to practice, so this was the perfect healthy lunch that I could bring with me. I’m not vegan, but I do eat a mostly plant based diet–this was so inventive and I’m so happy I discovered your recipes! Thank you! xo

  75. Emily says

    The filling is equally fantastic spooned over a fresh-baked sweet potato with a lug of olive oil, or stuffed into freshly toasted pittas!

  76. Kristyn says

    I have just made this…as in I’m literally sitting here filling my face! Haha
    It is AMAZING, I have wowed my Mum and sister with my cooking skills thanks to your recipe.
    Can’t wait to try out some more
    Thankyou!

  77. Cynthia says

    YUM. I’ve been looking for easy lunch recipes, and this is perfect. I put this on homemade caraway rye, and while my sandwich ended up looking like a messy mountain of stuff, what it lacked in beauty, it made up for in taste!

  78. Bea says

    I tried it with hummus, as someone below suggested. I couldn’t find vegan mayo anywhere.
    Anyway, it still tastes pretty good but I would definitely prefer tahini/mayo.
    It’s nice on an English muffin too!

  79. Hannah says

    This sandwich damn near brought a tear to my eye it came together so well. I was a little leery about how the chickpeas and mayo would taste together, but they were fine. And the sunflower seeds brought a lovely slight crunch and toasty flavor to it. I can’t wait until I get back home and I can make another sandwich.

  80. Karyl says

    I made this sandwich and served it with tomato soup. My fast food, microwave meals only friend loved it. Thank you for sharing the recipe, I will be using it again.

  81. Collett says

    Hey so I was making this. And I was using tahini instead of mayo, and I put 3 tbsp and then looked at the next ingredient for the mustard. And irt says if using tahini only add 1\4 tsp. After I already added it. I’m a little upset it was stated after the fact. Please fix it so some poor soul ismt as screwed as me with 3 tbsp instead of 1\4 tsp . trying to fish it out. Lol. Thanks!

  82. Laura E. says

    Oh my gosh. I first made this two days ago with some sub-par homemade vegan mayo and still had the sandwiches for lunch, dinner, and then breakfast! I made it again this morning with a new mayo recipe and I am in heaven! We love your website. My husband asks for your sweet potato black bean burger recipe at least once a week. (seriously!)

    Thanks so much for all the great recipes!

    Laura