Chickpea Sandwich with Sunflower Seeds

$1.10 per serving

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 secret garlic sauce, this is healthy lunch perfection.

Author: Minimalist Baker


15-ounce can chickpeas, rinsed and drained

1/4 cup roasted unsalted sunflower seeds

3 Tbsp vegan mayo 

1/2 tsp dijon or spicy mustard

1 Tnsp maple syrup

1/4 cup chopped red onion

2 Tbsp fresh dill, finely chopped

Salt and pepper to taste

4 pieces rustic bread, lightly toasted


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 and prepare any other sandwich toppings you desire.

Scoop a healthy amount of filling onto two of the pieces of bread, add desired toppings and sauce, and top with bread.

Sunflower-chickpea mixture will keep covered in the fridge for up to a few days, making it great for quick, weekday lunches.

Optional Garlic Herb Sauce


1/4 cup hummus

juice of 1/2 lemon

3/4 - 1 tsp dried dill

2 cloves garlic minced

Water or unsweetened almond milk to thin

Optional: Sea salt to taste 


311 Calories
9g Fiber
16g Fat
11.5g Protein