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A simple 30-minute meatless sandwich made with tender chickpeas, crunchy roasted sunflower seeds, and a dairy-free dressing. Top with a garlic-dill sauce for healthy lunch bliss.

Chickpea Sunflower Sandwich | Minimalist Baker Recipes

15- ounce can chickpeas (rinsed and drained)

roasted unsalted sunflower seeds  (if salted, scale back on added salt)

vegan mayo  (sub tahini for a more earthy, nutty flavor)

dijon or spicy mustard  (if using tahini instead of mayo, use half as much mustard)

maple syrup  (or sub agave or honey if not vegan)

chopped red onion

fresh dill* (finely chopped)

healthy pinch each salt and pepper  (to taste)

pieces rustic bread (lightly toasted // gluten-free for GF eaters)

Sliced avocado, onion, tomato, and or lettuce  (optional // for serving)

hummus

medium lemon, juiced (1/2 lemon yields ~ 1 Tbsp)

- 1 tsp dried dill*

cloves garlic (minced)

Water or unsweetened almond milk  (to thin)

Sea salt to taste (optional // I didn’t need any)

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!