Chickpea Sunflower Sandwich
Prep time
Total time
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.
Recipe type: Lunch, Entrée
Cuisine: Vegan, Gluten-Free
Serves: 2-3
  • 1 15-ounce can chickpeas, rinsed and drained
  • 1/4 cup roasted unsalted sunflower seeds (if salted, scale back on added salt)
  • 3 Tbsp vegan mayo (sub tahini for a more earthy, nutty flavor)
  • 1/2 tsp dijon or spicy mustard (if using tahini instead of mayo, use 1/4 tsp)
  • 1 Tbsp maple syrup (or sub agave or honey if not vegan)
  • 1/4 cup chopped red onion
  • 2 Tbsp fresh (or 1 Tbsp dried) dill, finely chopped
  • healthy pinch each salt and pepper (to taste)
  • 4 pieces rustic bread, lightly toasted (gluten-free for GF eaters)
  • optional: Sliced avocado, onion, tomato, and or lettuce for serving
  • 1/4 cup hummus
  • juice of 1/2 lemon (~1 Tbsp)
  • 3/4 - 1 tsp dried dill (or sub 2-3 tsp fresh)
  • 2 cloves garlic, minced
  • Water or unsweetened almond milk to thin
  • optional: sea salt to taste (I didn’t need any)
  1. Prepare garlic herb sauce and set aside.
  2. 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.
  3. Toast bread (if desired) and prepare any other sandwich toppings you desire (tomato, onion, lettuce).
  4. 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.
  5. Sunflower-chickpea mixture will keep covered in the fridge for up to a few days, making it great for quick weekday lunches!
*Nutrition information is a rough estimate for 1 of 3 servings without sauce, bread, or toppings.
Nutrition Information
Serving size: 1/3 of recipe Calories: 311 Fat: 16g Saturated fat: 1.7g Carbohydrates: 26g Sugar: 7.3g Sodium: 107mg Fiber: 9g Protein: 11.5g
Recipe by Minimalist Baker at