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+ servings

Chickpea Sunflower Salad Sandwich

Course Lunch
Cuisine American
Servings 2 sandwiches


  • 1 15- ounce can garbanzo beans/chickpeas rinsed and drained
  • 1/4 cup roasted and salted sunflower seeds or unsalted, but you might want to add more salt
  • 3 Tbsp vegan mayo sub tahini for a more earthy, nutty flavor
  • 1/2 tsp spicy brown mustard or dijon if using tahini instead of mayo, use half as much mustard
  • 1 Tbsp maple syrup
  • 1/4 cup diced red onion
  • 2 Tbsp fresh parsley and/or fresh dill finely chopped
  • 1 pinch salt and a few grinds of fresh pepper to taste
  • 4 slices whole grain vegan bread (untoasted or toasted)
  • Sliced tomato avocado, and lettuce


  • Add chickpeas to a mixing bowl and mash with a fork. Add vegan mayo, mustard, maple syrup, red onion, dill, salt, and pepper and mix with a spoon. Stir in sunflower seeds. Taste and adjust seasonings as needed.
  • Toast bread (if desired) and prepare any sandwich toppings you prefer (tomato, avocado, and lettuce).
  • Scoop a generous amount of filling onto a bread slice, add desired toppings, and top with the other slice.
Keyword vegan
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