Chickpea Sunflower Sandwich

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I’m kind of a big sandwich girl. As in, I like sandwiches and I like them big.

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.

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.

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.

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…

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!

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
4.94 from 321 votes
Prep Time 30minutes
Total Time 30minutes
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)
  • 1/4cuproasted unsalted sunflower seeds (if salted, scale back on added salt)
  • 3Tbspvegan mayo (sub tahini for a more earthy, nutty flavor)
  • 1/2tspdijon or spicy mustard (if using tahini instead of mayo, use half as much mustard)
  • 1Tbspmaple syrup (or sub agave or honey if not vegan)
  • 1/4cupchopped red onion
  • 2Tbspfresh dill*(finely chopped)
  • 1healthy pincheach salt and pepper (to taste)
  • 4piecesrustic bread(lightly toasted // gluten-free for GF eaters)
  • Sliced avocado, onion, tomato, and or lettuce (optional // for serving)

GARLIC HERB SAUCE optional

  • 1/4cuphummus
  • 1/2mediumlemon, juiced(1/2 lemon yields ~ 1 Tbsp or 15 ml)
  • 3/4 – 1tspdried dill*
  • 2clovesgarlic(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: 1sandwich without breadCalories: 566Carbohydrates: 61.8gProtein: 18.6gFat: 29.3gSaturated Fat: 2.8gPolyunsaturated Fat: 7.9gMonounsaturated Fat: 15.5gTrans Fat: 0gCholesterol: 0mgSodium: 576mgPotassium: 439mgFiber: 15.6gSugar: 16.4gVitamin A: 18IUVitamin C: 2.8mgCalcium: 127mgIron: 2.9mg

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Reader Interactions

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  1. Arianasays

    This recipe is so tasty and easy! My boyfriend actually asked if there was tuna in it, haha! I’ll eat fish but like to keep it down to 1-2x per week. This is a great veg alternative and delivers a good amount of fiber, which is hard sometimes even when eating a high veg diet. Thanks so much for all the great recipes!

    Reply
    • Support @ Minimalist Bakersays

      Whoop! We’re so glad you both are enjoying it Ariana. Thank you for sharing! xo

      Reply
  2. Catesays

    This was so very good. I made the tahini version but did not use the garlic sauce as I didn’t have all the ingredient. My only variation was to mash the chickpeas a bit. The sunflower seeds were such a surprisingly nice addition. The slight sweetness from the maple syrup reminded me of salad sandwiches my mom would make with sweet relish added.
    This would also be great as a side dish, especially as an alternative to a potato or pasta salad.

    Reply
  3. Donnasays

    Was busy painting inside our home yesterday, so needed something quick, easy and tasty. This recipe certainly fit the bill! Thank you so much!

    Reply
  4. Karen Coupesays

    Totally awesome sandwich! I added raisins to it to give it a taste of sweetness and the next time I make I will add celery for an added crunch. The sauce is especially good

    Reply
  5. Lin Kaatz Charysays

    This recipe looks delicious and I am definitely going to try it as I love chickpeas though I will probably sub out the red onion which is usually a little too sharp for me. But the one thing I have to comment on is the staggering amount of sodium in this recipe. I have to disagree that you can call anything with this much sodium per serving “healthy” regardless of how great the ingredients are. And that is without the added bread! I only use no salt added canned beans of any variety or make my own, especially with chick peas which need virtually no cooking if you soak them. I really hope you will take the amount of sodium into account in your recipes- this is way too high even for people on normal diets to be healthy considering the recommended amount of salt per day even for healthy adults is around 2300 milligrams per day. This sandwich with bread is almost 2/3 of that amount in one meal! I think in general your recipes are great but I can’t help but bristle at the lack of attention given to such an important aspect of our diets! I know that you craft your recipes to be as healthy and nutritious as possible or I wouldn’t even bother to bring it up.

    Reply
    • Support @ Minimalist Bakersays

      Thank you for the feedback, Lin! It looks like the sodium in this recipe is actually an error (it should be 576). We’ll get that updated! Also, keep in mind the nutrition is a rough estimate and the sodium will be less if you’re using no salt added chickpeas.

      Reply
  6. Natalie Jarnstedtsays

    WHERE’S THE RECIPE FOR THE “SECRET GARLIC SAUCE”????? I’ve been searching for it.
    BTW – when you click on the “get the recipe” for the sunflower seed sandwich, it’s NOT what you get. Clicking on the photo does.
    Thank you!

    Reply
    • Support @ Minimalist Bakersays

      Hi Natalie, sorry for any confusion! It’s the “Garlic Herb Sauce” (in the recipe box). Mind providing more info on where you’re seeing the “get the recipe” link that’s not working correctly? We’re having trouble finding it.

      Reply
  7. Holly Nickersonsays

    This sandwich is soooo good. Gotta gave the red onion. Oh I think I’m going to make for dinner! So healthy and delicious.

    Reply
    • Support @ Minimalist Bakersays

      Yay! We’re so glad you enjoyed it, Holly! Thank you for the lovely review! xo

      Reply
  8. Kim Lopezsays

    Absolutely Amazing!! I have made other chickpea sandwiches and this one is the best by far! Everything was so good… especially the roasted sunflower seeds!! I bought raw sunflowers and toasted themself so there wasn’t any oil on them :). I don’t like to use vegan mayo because of the usually yucky ingredients, but I tried Trader Joes vegan mayo/dressing because the ingredients are much better and it was delicious!! Thank you!

    Reply
    • Support @ Minimalist Bakersays

      Whoop! We’re so glad you enjoyed the recipe, Kim. Thank you for sharing! xo

      Reply
  9. Barbarasays

    This is the most delicious chickpea sandwich ever! Do yourself a favor and make some today. And do not forget the garlic sauce. I topped my sandwich with homemade pickled onions, a dill pickle and some micro greens. My body craves this!

    Reply
    • Support @ Minimalist Bakersays

      Aw, yay! We’re so glad you enjoy it, Barbara! Thank you for the lovely review! xo

      Reply
  10. Kimsays

    I love this recipe so much! Have come back to it multiple times over the years for a great snack to make for a hike. I just combine the sauce and mix in a Tupperware and pack bread to make them on the trail! :)

    Reply
  11. Sandrasays

    Delicious!! Made recipe last night (doubled as it looked good) exactly as written. Has a friend for lunch and we had these as open face sandwiches with romaine and avocado. Loved them. My husband ate extra. Definitely a keeper.

    Reply
    • Support @ Minimalist Bakersays

      Yay! Thanks for the lovely review, Sandra! So glad you all enjoyed!

      Reply
  12. Taniyasays

    Amazing flavours and so filling. Addition of toasted sunflower seeds is a game-changer. And a little bit of sweetness from maple syrup makes it droolworthy! I have used fresh cilantro instead of dill. I could have the chickpea filling by spoonful with the garlic sauce.

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoy it, Taniya! Thank you for sharing! xo

      Reply
  13. Maggiesays

    This has become my go-to quick lunch option. I’ve had it on bread, in a wrap, by the forkful directly bypassing the bread. I love it! I’ve added celery for crunch when I’m out of sunflower seeds, and have made it with both tahini and mayo. Highly recommend!

    Reply
    • Support @ Minimalist Bakersays

      Amazing! We’re so glad you enjoy it, Maggie. Thank you for sharing! xo

      Reply
  14. Elenasays

    can this be frozen?
    looking to prep some easy lunch options for an upcoming camping trip!

    Thank you & I love you
    Elena

    Reply
  15. SNLsays

    I am so annoyed I didn’t try this recipe sooner, it’s awesome! I served it over wholemeal/whole wheat seeded bread with radish, lettuce and tomato and can’t wait to make it again. I would add the brand of chickpeas makes a difference – in the UK at least, you have to pay double for the medium price brand (not supermarket own) to get larger chickpeas with actual chickpea flavour.

    Reasons why this recipe is the best: the sunflower seeds add crunch and a little flavour but don’t take away from the chickpeas (my Mum loves chickpeas and loved this sandwich), the use of mustard is unusual but again adds to the overall flavour and lastly I love a lot of filling to bread and this ticks the boxes easily. Thank you so much!

    My changes: I’m not vegan so used Aldi mayo for a lot of egg flavour, reduced maple to my tastes and omitted onion out of necessity. For the sauce, I reduced the lemon juice slightly because my Mum’s not a tang fan like me and replaced raw garlic with a little garlic infused olive oil for a milder flavour. Lastly I added dill to my serving and didn’t notice the flavour.

    Reply
  16. Jensays

    This is a great sandwich filling and I’ve made it multiple times, but wow the first ten sentences of this post are jarring and uncomfortable to read. I actually wrote the recipe out by hand at one point, just so I wouldn’t have to read them every time I came to this page. It makes me feel like I should feel ashamed for liking to eat food?

    Reply
    • Support @ Minimalist Bakersays

      Hi Jen, thank you for bringing this to our attention and we apologize for any insensitivity on our end. We’ll revisit the post and see if we can make improvements.

      Reply
  17. Amandasays

    giving it 100 stars. to die for. that’s all. i’m making this now for the 4th time. the sauce is absolutely divine. i make a double batch of it at a time so i don’t have to hold back. my husband gets very excited when i say i’m making the chickpea sandwiches! they’re a regular rotation!

    Reply
    • Support @ Minimalist Bakersays

      Whoop! We are SO glad you both enjoy them, Amanda! Thank you for the amazing review! xo

      Reply
  18. Anonymoussays

    Any suggestions for subbing dill? I don’t have fresh or dried dill, and the only fresh herbs I have currently is mint. Would a pinch of Italian seasoning work with the mustard instead? I like fennel seeds, so was thinking of grinding some to emulate dill’s aniseed like qualities. Or instead would the chickpeas work frozen and then defrosted for the sandwich? – I’m going shopping this week but by then the chickpeas will be past the 5 days time slot. Sorry and thank you for any advice!

    Reply
    • Support @ Minimalist Bakersays

      Hi there! The fresh herbs add a lot of great flavor, but you could omit them and it would still be yummy. We suspect the taste may be quite different with dried Italian seasoning. Let us know if you give any substitutions a try!

      Reply
      • SNLsays

        Finally made this recipe after plans changed. I posted my main review above. I agree the dill is optional, as written it didn’t add a ton of flavour or make it even better like expected (I love herb flavour, and don’t normally eat “simple” lol) so I wouldn’t bother next time (unless I had a packet for something else as I hate waste). Thank you for the troubleshooting!

        Reply
  19. Annasays

    I have cashews, almonds, walnuts, pecans, and sesame seeds but no sunflower seeds on hand. What would you recommend subbing? I made this before and it was great!

    Reply
    • Support @ Minimalist Bakersays

      Hi Anna! Sesame seeds or walnuts might be yummy, but you could also just omit. Thanks for the review!

      Reply
  20. Julijasays

    Holy moly! This is a delicious sandwich! I’ll definitely be adding it into my regular rotation, no additions or substitutions required.

    Reply
  21. The Vegan Goddesssays

    Yum! I love this combination of ingredients.

    I didn’t put it on bread this time but topped it on a sweet potato since I’ve seen similar arrangements on sweet potatoes. It worked well.

    It would be great as a sandwich, and I will try that as well another time when I have the right healthy bread.

    Reply
  22. Emmasays

    This is a lovely sandwich <3 I swapped out the dill for other herbs in my fridge and it still tasted delicious, adding this one into my weekly rotation

    Reply
    • Support @ Minimalist Bakersays

      Yay! Thank you so much for the lovely review, Emma! So glad you enjoy the sandwich!

      Reply
  23. Le’Annesays

    I usually don’t leave comments on recipes but I had to with this one. I’ve recently become plant based and honestly I was a little hesitant with this recipe as I’m just a plain eater. Boy am I glad I tried it because it was delicious. I loved all the flavors paired together. I had been looking for a cold lunch recipe and this one’s a keeper.

    Reply
      • Jamessays

        Made this recipe dozens of times, definitely my favorite recipe that’s under 30 minutes!

        Reply
        • Support @ Minimalist Bakersays

          We’re so glad you enjoy it, James! Thank you for sharing!

          Reply
  24. Sallysays

    Wonderful recipe! I made this as written except I omitted the dill from the sandwich spread thinking the dried dill I used in the sauce would probably be enough for me. It was delicious but I’m sure I’d love it just as much (if not more) if I added that dill back in next time. I have another chickpea salad recipe we really enjoy but this is our new favorite. Thank you!

    Reply
  25. Alyssasays

    This is a nice sandwich spread. I like it better than the other kind I have made before, and it is much easier too.

    Reply
  26. Bernadettesays

    That was really delicious!
    Thank you – I usually hate chickpeas, but that was really yummy.

    Reply
  27. Jodi Jinkssays

    I love this recipe. I used garlic powder and onion flakes since I didn’t have fresh and it was delicious! I have all kinds of ideas about how to use this basic recipe and spice it up in a number of different ways. Thanks for this idea!

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoy it, Jodi! Thank you for the lovely review and sharing your modifications! xo

      Reply
  28. Melissasays

    I too am a big sandwich fan, and also a plant-based eater. I have been searching for convenient, make ahead lunches and salads were just getting boring and also took up too much space in my dorm sized fridge. I made this, followed the recipe as written. It is very, very good and really hits the spot when a sandwich is needed and nothing else will do. I avoid a lot of processed meat replacements so this is ideal! I even had my daughter try some- she hasn’t been enthusiastic about vegan anything- but she genuinely liked it, so extra points for this recipe. I think I will add halved grapes on the day of, ans imagine it would be great with curry powder. Another option would be adding kala namak to make it more like an egg salad. 5 stars!

    Reply
    • Support @ Minimalist Bakersays

      Amazing! Thanks so much for the lovely review and for sharing your experience, Melissa! We are so glad you enjoy it!

      Reply
  29. D Huntsays

    This has been the best chickpea salad recipe that I have had to date! I dont always add the dill and typically use regular mustard because thats the only thing I have but it still taste good. I would pick this recipe over all chickpea salad sandwiches I’ve ordered at restaurants.

    Reply
  30. Nicole Milsapsays

    Yummy!! I used dried dill and didn’t use as much, also I used a combination of vegan mayo and tahini.

    Reply
  31. Jsays

    Delicious! I used dried dill and some onion powder since I was out of fresh onion and skipped the garlic sauce. I did add a diced stalk of celery to make up for the missing crunch of raw onion. It was enjoyed by all. Thanks for a great recipe.

    Reply
    • Support @ Minimalist Bakersays

      Yay! Thanks for the great review and for sharing your modifications. We’re so glad everyone enjoyed! xo

      Reply
  32. Steffsays

    This is so so good, I make a batch weekly, no tweaks other than adding a bit extra vegan mayo or mustard the 3rd day. Perfect for no-cook meals during a heat wave. Thanks for putting the dried dill equivalent, I think it works really well with dried. Really wonderful on thin slices of King Arthur Baking’s recipe for Icelandic rye bread, or even just whatever hamburger buns are in the freezer.

    Reply
    • Support @ Minimalist Bakersays

      Amazing! We’re so glad you enjoy it, Steff! Thank you for sharing!

      Reply
  33. nicolesays

    sooo so tasty!! I mixed 2tbsp mayo + 1tbsp tahini, so i got a good balance of earthy + saucy.

    i think i might add more mustard, because i like that kind of zip!!

    Reply
  34. Stacysays

    I used a slightly different version of this shared by Forks Over Knives, and it was delicious! There was no herb-sauce in the FOK version, and I left out capers (because I hate them) and the sunflower seeds (because, sadly, they do not sit well for me). I also didn’t have any red onion and the celery was a on it’s last leg. Nonetheless, still delicious! I have some pumpkin seeds that I seasoned/roasted myself, and I will sprinkle those on sandwich #2. I also used the seeded bread recipe from this site (MB, not FOK), adding to my overall joy. I really struggle to find lunch recipes I like, so this is just such a treasure.

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoyed it, Stacy! Thank you for sharing!

      Reply
  35. Morgannsays

    Love this recipe! I’ve made other chickpea salad sandwiches but never thought to use tahini as a binder! I also had a bit of leftover hummus that needed to be used so I did a combo of tahini and hummus. It was delicious! I used dried dill because I didn’t have fresh and it worked well – thank you for the note about how much to use. I also added a small pinch or two of smoked paprika to give it a little “something”.

    Next time, I might add some “garden vegetables” – such as bell peppers, carrots, green onions , and celery to the mix to add some color!

    Reply
    • Support @ Minimalist Bakersays

      Love the idea of adding more veggies, Morgann. We’re so glad you enjoyed this recipe! Thank you for sharing!

      Reply
  36. Maddiesays

    This is so delicious – even without the garlic spread. I’m sure that would however take it to the next level!! We didn’t have any dill so I just added a stalk of celery and it is perfect. So good and satisfying and easy I will definitely be making this regularly!

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoyed it, Maddie! Thanks so much for sharing! xo

      Reply
  37. Amanda Jonessays

    made this today, but without the garlic sauce & used it to fill a baked potato instead of making a sandwich… Absolutely delicious !!!!! will be on menu regularly xx

    Reply
    • Support @ Minimalist Bakersays

      Woohoo! We’re so glad you enjoyed it, Amanda. Thank you for sharing!

      Reply
  38. Carriesays

    Delicious! I didn’t mash the chickpeas and I skipped the sauce and put the chickpea salad on a bed of lettuce, added tomatoes, olives, and horseradish mustard for a little extra kick. I’ll definitely make this again. And I’ll probably put some on a gluten free spinach tortilla for lunch tomorrow. Thanks!

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoyed it, Carrie! Thanks so much for sharing! xo

      Reply
  39. Kristellasays

    10/10 sandwich. I do not eat vegan/veg, so I used regular mayo; but this was an amazing recipe. The garlic sauce (I didn’t thin mine, the lemon juice was enough to make it spreadable) is definitely something I’ll make again just as a dip for crackers.

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoyed it! Thank you for sharing, Kristella! xo

      Reply
  40. Andreasays

    I was so happy to find this recipe! I’m vegetarian but I cook for the rest of my family, none of which are vegetarian. When I make tuna salad or egg salad for them I always wish for a filling meatless alternative for me because I love sandwiches. Love that this is healthy, quick and delicious!

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you found it and enjoyed it, Andrea! Thank you so much for sharing! xo

      Reply
      • Angelasays

        I’ve made this several times and it’s always great. I don’t make the extra sauce but I do add lemon juice to give it some tang. I always add extra dill as well – I use dried dill. So good and can easily be modified depending what you have and what you like.

        Reply
        • Hannahsays

          I really want to try this but don’t like dill at all. Do you have a suggestion what I (ideally dried) herb I could use as a substitute?

          Reply
          • Support @ Minimalist Bakersays

            Hi Hannah, we think parsley or basil would be nice! Dried is fine, just make sure to use less of it. Let us know how it goes!

  41. Skysays

    I liked this as a base recipe, but I found I had to add a chopped pickle, a lot more mustard, dill, salt pepper, seasoning, etc. to get the flavor where I wanted it to be. However, I didn’t make the “sauce” so I’m sure that would have helped.

    Reply
    • Support @ Minimalist Bakersays

      Thanks for sharing your experience, Sky! The sauce does add nice flavor – let us know if you give it a try next time!

      Reply
  42. Jennifersays

    I have been eyeing this recipe up for over a year! Ha! Glad I finally made it because it is absolutely delicious! I used tahini instead of mayo, swapped the onion for diced celery and added some finely chopped purple cabbage and carrot. I cut the maple syrup down to 1 tsp and skipped the garlic sauce and wow so good! The roasted sunflower seeds really add fantastic flavor and fresh dill is essential. I served it over fresh spinach and topped it with cherry tomatoes and avocado with a side of roasted veggies. I will be making this again – thank you!

    Reply
    • Support @ Minimalist Bakersays

      Woohoo! We’re so glad you enjoyed it, Jennifer. Thank you for sharing! xo

      Reply
  43. Melsays

    oh my gosh! sooo tasty, so hearty, so comforting! my husband said it tastes exactly like a tuna pie we used to eat in Brazil. I’ve also added a bit of celery, olives and parsley (didn’t have dill). I made a garlic aioli to replace the garlicky hummus. A million times thank you, MB!

    Reply
    • Support @ Minimalist Bakersays

      Aw, we’re so glad you enjoy it! Thanks for sharing, Mel! xo

      Reply
  44. Kyrasays

    I first found this post in September of 2019 I think when looking for a vegan sandwich for after my friend and I had been at that gym. Her & I both fell in love with this. Ive made some variation of this ( I never remember the recipe exactly) at least once a month since, often more. Half the time the filling doesn’t even make it to bread, I just eat it straight out the mixing bowl. I love this so much I want everyone to know how good it is.

    Reply
    • Support @ Minimalist Bakersays

      Aw, that’s amazing, Kyra! We’re so glad you enjoy it. Thanks for the lovely review! xo

      Reply
    • Miasays

      Great simple recipe! I have no dill so I added a little pickle juice lol. Did the trick!

      Reply
  45. Tamara Neilsays

    I don’t always read the remarks leading up to a recipe and today I did. I wish I had not. Your take on your childhood habit of eating ‘large’ sandwiches needs a second consideration. Having shared that you ate a whole foot long sandwich, your story’s conclusion was, “No wonder dinner invites were sparse?” Hearing how your dad looked at you “horrified” because you ate an entire sandwich isn’t exactly the type of family vignette that should be present in a healthy recipe. That is not a healthy parent/child memory. I hope you develop healthier ways of looking at eating and portion control so that you introduce recipes in a more healthy way.

    Reply
    • Allisonsays

      This is so rude… and for what reason? Did you try the recipe? Or did you just take the extra time to comment for the sake of being mean?

      Reply
    • Lynnsays

      I agree, what a rude comment. Really tired of so many people that think they have to criticize other people. Just scroll on, Tamara. Thankfully, you are the only criticizer, it seems that everyone else has rave reviews for the recipe and that is what it is about a simple recipe.

      Reply
    • Beverlysays

      I hope you develop kinder and healthier ways of providing feedback and communicating with people online so you don’t come across as a miserable individual offering irrelevant drivel. Perhaps you thought you were on Twitter, Tamara? Just enjoy the damn recipe. It’s fantastic!

      Have made this recipe several times and am finally getting around to rating. My husband & I love it. Thank you!

      Reply
    • Dorothy Ssays

      I have reread this article several times trying to understand what made you so angry and was unable to figure it out. Such vitriolic nonsense in a kind, delightful dialogue is so inappropriate. There is much to be said in praise of being kind and nonjudgmental.

      Reply
  46. Stephaniesays

    Since going dairy free and mostly plant based I have been craving a good sandwich. This was amazing and can not wait to make it again! It was like having a chicken salad sandwich but better.

    Reply
  47. Laurensays

    I made this with pine nuts and tahini and it was outstanding. Wasn’t a huge fan of the garlic sauce so went without that. Amazing!

    Reply
  48. Veronicasays

    Just made this… it’s fantastic with some key alterations. I was saddened by absence of celery, so I added celery. I also topped the salad with some delicious roasted red peppers. Next time I’ll add some lemon juice and see how that goes :) And maybe a little less sweet. Overall, super delicious recipe.

    Reply
  49. Dianasays

    I love this sandwich filling!! At first when I found this recipe and read all the reviews, since it’s so quick and easy to make I thought “it can’t be that good” lol but it is!! I have made it many times now. I have always followed the original recipe, Its so delicious that don’t think it needs any changes. But at the same time I think it’s very customizable if you don’t like or don’t have some of the ingredients :)

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoy it, Diana! Thanks so much for the lovely review! xo

      Reply
  50. Kaceysays

    Ohmygosh, can I marry this? I just made it and I’m trying not to eat the leftover I have. It’s so delicious and filling. Modifications I made: I used raw, unsalted sunflower seeds (all I had and too lazy to roast) and celery for crunch. Also added avocado and spinach. I made an open faced sandwich because I didn’t want to miss any flavor. SO YUMMY. This is definitely becoming a staple.

    Thank you so much!

    Reply
  51. Lesliesays

    I just made this and it was SO good!!! I used what I had on hand, so I subbed the sunflower seeds and red onion for chopped walnuts and dried cranberries. Also used dried dill & celery seed. Unreal!

    I’ve been missing chicken salad sandwiches since going vegan and this really hit the spot – thanks for the recipe!!

    Reply
  52. AJsays

    Currently eating this out of the bowl. Again. I keep making it and accidentally eating several servings without intending to. God it’s good.

    Reply
    • Support @ Minimalist Bakersays

      Thanks so much for the lovely review, AJ. We are so glad you enjoy it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

      Reply
  53. Filippasays

    I’ve been making a version of this recipe for five years and it just never ever disappoints. The chickpeas are such a great substitute for tuna. In my version there aren’t any sunflower seeds (though I’ll definitely try that!) but capers and green peas! And sometimes some sweet corn, because I love that stuff. I like to make the sauce with 50/50 vegan Mayo and soyghurt, makes for a fresh and slightly tangy salad. Yuuuummmm!! And if you ever grow tired of dill + capers you can swap them out for some tandoori spice and tadaaa! Whole new set of flavours!

    Reply
    • Support @ Minimalist Bakersays

      Amazing! Thanks so much for the lovely review and for sharing your modifications, Filippa! They sound delicious!

      Reply
  54. Megsays

    Man, I’ve already made this twice since recently finding it. Once with chickpeas cooked to a softer consistency and once with canned, firmer ones. Both were great. I didn’t do the maple syrup but did add some grapes (my favorite part of chicken salad sandwiches, which this so reminded me of!). Almost didn’t bother buying sunflower seeds since I have so many other nuts on hand, but was glad I did as it somehow tasted more like chicken salad to me. Highly recommend with some toasted sourdough bread!

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoy it, Meg! Thanks so much for the lovely review and for sharing your modifications! xo

      Reply
  55. Kathleensays

    I have seen this recipe a bunch of times and finally decided to make it. I don’t really like tuna but it was SO GOOD. I used tahini instead of Mayo. It was perfection. I feel like it’s pretty versatile and you could dress it up if you wanted or make easy subs for whatever you had on hand. It’s cheap, delicious and fast.

    Reply
    • Support @ Minimalist Bakersays

      Whoop! We’re so glad you enjoyed it, Kathleen. Thanks so much for sharing! xo

      Reply
  56. Lanasays

    I’ve made this a number of times and had it again today for lunch. I loooove this dish. I omit the maple syrup and sub the onion for celery and it is delicious. I’ve also had it as lettuce wraps if I feel like eating lighter and still amazing.

    Reply
  57. Jackie D.says

    This was delicious. If you have time to make a day ahead, do so as it just increases in flavor and oh so good.
    I used tahini and the 1/2 tsp of spicy mustard. I didn’t have fresh dill so used the dried. We sliced some crusty sourdough bread and put under the broiler to crisp up the crust. Topped with the chickpea mixture and drizzled with the sauce. I will make this many times in the future as my husband loved it too ! Thanks for this great recipe!

    Reply
  58. Terrysays

    I loved this. What’s not to love it’s easy, healthy and very economical. I did find that the maple syrup made it too sweet for me. I will omit next time. Also I tried it with the garlic sauce and without it was delicious both ways. Thanks for sharing.

    Reply
    • Support @ Minimalist Bakersays

      Sorry to hear that, Bob! Were any of your ingredients old or spoiled? Or perhaps you used tahini and don’t prefer the taste of that ingredient?

      Reply
  59. Brittany T.says

    I have made this recipe 1,000 times over and realized I’ve never left a comment! I’m like you, very much a sandwich girl to my heart. When I found this recipe about a year or so ago I RAN to the nearest store to grab all of the necessary ingredients (YES, the fresh dill is the way to go). I was so, so pleased with how it turned out. One could say obsessed. In the times when I went into the office, I would make this on a Sunday and eat from it for lunch through the week. If you’re not a fan of bread, or just trying to not eat it, this works great on top of greens or a salad or with a side of roasted potatoes or chips. You can’t go wrong with this recipe. THANK YOU for sharing!

    Reply
  60. Joanna Hsays

    Made the sandwich mix today – so fast, easy and delicious! I added a stalk of fine chopped celery for extra crunch. Will definitely be making this again.

    Reply
  61. Robin G.says

    I’ve been wanting to make this for a long time and now I’m sorry it took me so long! It was soooo delicious!

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoyed it, Robin! Thanks so much for the lovely review!

      Reply
  62. Celiasays

    This recipe was easy and satisfying! I had cornichons on hand that added a nice tart crunch. I’ll try capers next time for an added pop.

    Reply
  63. karensays

    I absolutely love this sandwich filling (haven’t tried the sauce yet). I am WFPB so I made my own tahini in my coffee grinder. It came out a little drier than when I made it with store bought tahini but the avocado on the sandwich made up for it.

    I love putting a pile of this on a greed salad too!

    Reply
  64. CJsays

    Wonderful recipe! Have made it twice now and ate every little morsel. Both times, I adjusted the seasons based on what I had or just throwing it together kinda haphazardly and *walah* it was excellent both times. I didn’t even use toppings- just schmeared it on some bread- still delish. Thanks for a much needed quick, cheap and easy go-to dish for me!

    Reply
    • Support @ Minimalist Bakersays

      Whoop! We’re so glad you enjoy this recipe, CJ! Thanks so much for the lovely review!

      Reply
  65. Jodisays

    This recipe is delicious and I will make again and again. I used regular mayo (all I had) and dry roasted seasoned sunflower seeds (all I could find in grocery store). Definitely a keeper!

    Reply
  66. KJCsays

    This salad was absolutely delicious…so good, I looked forward to every leftover! The only modifications I made were adding fresh cilantro (only because I had some to use up) and a splash of lemon juice. I did not make the spread just because I’m scaling back on calories. The salad is delightful on a bed of mixed greens, as well as toasted bread or even by itself!

    Reply
  67. Alicia Pereschuksays

    YUMMMM! This recipe is a winner. I had everything on hand except dill and I subbed parsley for it. Turned out great! Quick, easy, and delicious straight from the bowl with a spoon, on a bed of fresh greens, or as a sandwich. This recipe will be in heavy rotation for sure.

    Reply
  68. Tricia C.says

    This is one of my all time favorite sandwich fillers, although it’s delicious on its own too! I have made this recipe multiple times and have left out the red onion, accidentally added way too much dill or mustard, etc, but it always comes out great no matter how I decide to interpret the recipe :) I looove the crunch and taste the sunflower seeds provide and I always end up adding more. And the garlic herb sauce is SO amazing, it can be used as a spread for other sandwiches or even a dipping sauce for veggies.

    Reply
  69. Nikkisays

    This recipe is soooo good and it gets even better after it’s been in the fridge for a little bit! The best part is it’s so easy to make and my toddler loves it as well. Thank you for the delicious meal!

    Reply
  70. Betty M Wheelersays

    I The Minimalist cookbook there is a recipe very similar to this called the Vegan No Tuna Salad Sandwich. I have wanted to try a chickpea “tuna” recipe for awhile but was hesitant thinking it might not be good. So I decided if any one I would try would be this one. And Wowee was I not disappointed. It is soooooo goooddd and hubby cant stop talking about it. Seasonings just right and on point. And yes, it is reminiscent of a tuna sandwich, but much better IMO. Love it. Do wait. Just do it!

    Reply
  71. Amysays

    I substituted the chick peas for a boiled egg. I thought I had a can of chick peas but I didn’t! Not a single can of any type of beans. I so desperately wanted to make it I used a boiled egg. It’s delicious! Will definitely make it again, this time with chick peas. I used half mayo and half tahini too. Yum!

    Reply
  72. Katherinesays

    This is so delicious! I made it without the honey/agave because I forgot, but I ended up not missing it! I used 4:9 Ezekiel bread, spring mix, grape tomatoes and thinly sliced red onion, and it was divine. It had BLT/chicken salad sandwich vibes for me, which sounds crazy, but it’s true. I toasted the sunflower seeds myself and I think that’s what gave it a toasted/bacon (?!) flavor. So, so, so good. Thank you!!

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoyed it, Katherine! Thanks so much for sharing!

      Reply
  73. Kimsays

    I made this today and loved it so much that I had it for lunch and dinner. I am certain I’ll make this frequently. The recipe provided some options which I appreciated. I used tahini in place of mayo, dried dill in place of fresh, and sweet onion in place of red onion just because these were the items I had. I also added in some celery and skipped the optional garlic sauce. I toasted my raw sunflower seeds in a dry skillet. Such a super delicious meal and perfect for a hot day like today. Thank you. I love your recipes!

    Reply
    • Support @ Minimalist Bakersays

      Aw, thanks Kim! We’re so glad you enjoyed it! Thanks so much for sharing! xo

      Reply
  74. Veronica Nsays

    Fantastic sandwich!! I’m a huge fan of mashed chickpea sandwiches but I think this one might be my favorite so far. Such simple ingredients. I don’t like raw red onion so I subbed scallions from my garden. Used yellow mustard instead of Dijon and added extra. Didn’t bother with the maple or the sauce tho. Served it on my homemade French baguette with cucumbers, tomatoes, and microgreens from my garden and matchstick carrots. Absolutely delicious! This will be in regular rotation.

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoy it, Veronica! Thanks so much for sharing! xo

      Reply
  75. Cicisays

    Made this for lunch today–YUM! Left out the syrup but otherwise followed the recipe–goes together quickly. Served his on a whole wheat wrap and mine on romaine leaves–both with dill slices, red onion slivers and the herb sauce. I knew I would like it…..wasn’t sure about the spouse, but he enjoyed it, too. Delicious and filling–enough leftovers for another lunch! Thanks for a great recipe!

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you both enjoyed it, Cici! Thanks so much for sharing! xo

      Reply
  76. Kathleen Ralfsays

    Looking for a hot summer nights dinner, this was perfect. Was too lazy to make the special sauce so added a bit more mustard and juice of half a lemon to the mix. Rolled up in a lettuce wrap with chopped grape tomatoes. Husband stacked in on Finn Crips. Will definitely make this again and again.

    Reply
  77. Sarahsays

    Super good. I added some old bay seasoning to give it more of a seafood flavor. I tripled the recipe for my husband and I to eat throughout the week!

    Reply
    • Karlijnsays

      Really delicious and really feels like you’re eating tuna salad! I added some celery I still had left and some capers for some tanginess. Great recipe and will definitely be making this again!

      Reply
      • Dana @ Minimalist Bakersays

        Lovely! Thanks for sharing, Karlijn. Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo

        Reply
  78. Ellen Allard (Gluten Free Diva)says

    This is delicious! I am slowly transitioning my partner to a more plant-based lifestyle. He was quite willing to try this for his lunch sandwich as long as I used regular (non-vegan) mayo. I was quite happy to accommodate him in that department. Slowly but surely! Eventually I’ll make it with vegan mayo.

    I added diced dill pickle, a handful of capers, sprinkle of kelp flakes, and diced celery. I used dried dill cause it’s what I had. Next time I will also add black salt as it makes it taste like eggs and he’d appreciate the flavor. Like I said, slowly but surely.

    Thank you for a great recipe. So easy and delicious!

    Reply
    • Support @ Minimalist Bakersays

      Thanks so much for the lovely review, Ellen. We are so glad you both enjoyed a version of it =) Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

      Reply
  79. Kristensays

    I love this recipe and have made it for what seems like a couple of years (not sure when it was published). But I thought it might be helpful to mentioned that I used it a new way today. I was planning to make hummus, but didn’t have tahini. So I just dropped these ingredients in the food processor and turned it into a tuna-ish style dip. SO GOOD!

    Reply
  80. Kristinsays

    I LOVE this recipe! I prep it for sandwiches during the work week- it stores for a few days without issue. I typically make it with tahini, however, I was out so subbed plain greek yogurt (I’m not vegan). It was just as delicious. Thank you for another wonderful recipe.

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoy it, Kristin! Thanks so much for the lovely review!

      Reply
  81. Sarahsays

    So Good! Subbed shallot for red onion, and chopped basil and chives instead of dill. Also added a bit of old bay and some chopped celery.

    Reply
  82. Allyssasays

    This was delightful! My non vegan friends loved! I used chopped almonds instead of sunflower seeds and added a little but of pickles, + juice home run girl!

    Reply
  83. Emilysays

    First time ever leaving a review on a food blog; of course it had to be MB! I’ve tried many chickpea salads before and this one with the Tahini was just the right amount healthy- nut flavor I’ve been searching for. Was wonderful as an open faced sandwich with heirloom tomatoes and micro greens. Will be making this all summer long!

    Reply
  84. Lisa Msays

    I love this recipe! I’ve been making it for a year now as my family has transitioned to be mostly veggie based. It’s simple, can be made ahead of time and is a good base for almost anything; salads, toast, bagels, etc.

    Thanks so much for sharing!

    Reply
    • Support @ Minimalist Bakersays

      Aw, we’re so glad you and your family enjoy it, Lisa! Thanks so much for sharing!

      Reply
  85. Lenorasays

    This was really good. I made the “mayo” version this time. Next time I’m definitely gonna try the tahini version. While this makes a great sandwich, I’d also just double this recipe and serve it as a salad all on it’s own without the herbed dressing, like a potato salad, only with chickpeas. Take it to a bbq or something.

    Reply
  86. Nicholesays

    This is awesome! I made the recipe as directed and it is perfection. Wish I had made more. ;)

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoyed it, Nichole! Thanks so much for the lovely review!

      Reply
  87. Avery Mitchellsays

    This is a must-have! I just made and tried this for the first time today, and y’all, IT’S SO GOOD. I even had seconds! I had this on whole wheat bread, but I think it’d taste golden in a white or wheat wrap. I opted for making my own tahini (1 cup sunflower seeds & 4 tablespoons of extra virgin olive oil) in place of vegan mayo. I also used ground mustard spice because my dijon mustard was a year past its expiration– oops. 😂 Tasted just as fine and dandy! It was very good; I’m definetely going to keep making this as my summer lunch. If you’re considering making this, give it a shot!

    Reply
  88. Carmsays

    This is a great recipe. For use it needed some acidity so we added pickels!
    Yum!!

    Reply
  89. Ninasays

    OMG! This was surprisingly delicious. I just switched over to vegan (1 month) and so I’m constantly looking for quick, easy and full of flavor ideas for meals. I don’t have dill since I don’t like the taste but I may have to give it a try next time. Nonetheless, the only modification besides no dill and completely forgetting I had avocados, lol was to add chopped cherry tomatoes to the mixture. My daughter loved it and so did my husband. I had to admit I was questioning the maple syrup but added it anyway. I also used tahini. So yummy😋

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoyed it, Nina! Thanks so much for sharing!

      Reply
  90. Xandi Barrettsays

    Absolutely delicious! Will definitely make again. Subbed celery for the red onion and pine nuts (only because I needed to use them before they go off) for the sunflower seeds and cut the sweetener entirely.

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoy it, Liz! Celery sounds like a lovely addition! Thanks so much for sharing!

      Reply
  91. Amandasays

    Love, love love this recipe! I double it sometimes just so I have enough – that’s just for me! It’s reminiscent of eating chicken salad or tuna salad! I sometimes add some seaweed granules and pulse it some in my food processor, adding relish to make it more tuna like. Either way it’s delicious and my non-vegan friends agree!!

    Reply
    • Support @ Minimalist Bakersays

      Yay! We’re so glad you and your friends enjoy it, Amanda! Thanks so much for sharing!

      Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoy it, Sharin! It will last 2-3 days. For future reference, you can find this info above the “ingredients” header in our recipes.

      Reply
  92. KTsays

    After a quarter of a century of despising mayo I recently discovered Veganaise (I know I’m behind) and decided to give this recipe a try. I added two stalks of celery, halved the maple syrup, doubled the mustard, and added the juice of half a lime. It turned out so delicious! Thank you for sharing!

    Reply
  93. Bunny Hatgissays

    I love this recipe! I live on a small island with limited food supply so I will usually have to substitute quite a few ingredients but it really works.

    Today, I used peanut butter instead of tahini, basil instead of dill and added a little bit of jalapeños and yogurt. Delicious!

    Reply
  94. TJDsays

    The base for the sandwich is DELICIOUS! I used raw, local honey instead of maple syrup, and I used Sir Kensington Avacado mayo instead of vegan mayo or tahini, and I loved it!

    I’m not sure if it’s my substitution choices or what, but I didn’t really like the sauce with the sandwich base. When I make it again, I’m going to tweak the sauce by adding more garlic, more dill, and going to use greek yogurt as the base rather than hummus. Sorta like a Tzatziki.

    Also going to throw in some cucumber to the sandwich.

    Also, sidenote, I made it into a wrap with spinach rather than a sandwich.

    Reply
  95. Livasays

    Another steller recipe! Absolutely loved it. I made the vegan mayo for this from aquafaba and Made these sandwitches this morning for our picknick with family and friends. We enjoyed these so much! Total winner, cheezy non vegan pizza was left in the shadows, this trumps many non vegan recipes. So happy! If you want to make it just follow the recipe religeously and you will be very happy with the result, I promise! :)

    Reply
  96. Rebecca E Boydsays

    Easy to make! Super recipe, I made it as closely to the recipe as possible. I didn’t have sunflower seeds so I substituted pumpkin seeds. I added some diced celery and a tablespoon of dill relish. Used fresh dill, tahini and organic mayonnaise. No salt was needed. WHile I was at it, I made the hummus and the garlic herb sauce. It is all yummy!!! Thanks so much.

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoyed it, Rebecca! Thanks so much for the lovely review!

      Reply
  97. Susansays

    So delicious and easy to make! I did not make the garlic sauce and I added 2 stalks of celery to the sandwich spread for additional crunch. The whole family loved it. Thanks for a REALLY delicious recipe!

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you and your family enjoyed it, Susan! Thanks so much for sharing!

      Reply
  98. Pennysays

    I have printed many recipes from wonderful MB and others from the internet. One pet peeve I have is that almost every recipe requires 3 sheets of paper. Even a simple short recipe like this is 3 pages. I hate wasting paper (trees) and often just copy it by hand or print one page and then write the rest.

    Reply
    • Support @ Minimalist Bakersays

      Hi Penny, oh no! Thanks for letting us know! Are you using the “print” button in the recipe box?

      Reply
    • Debbiesays

      When you print from your computer shrink the recipe so if will fit on one page (if possible). You have to go to “more settings”. Then just print the pages you want. I do this all the time so I don’t get all the extra pages I don’t want (and it saves paper).

      Reply
      • Pennysays

        Thanks I will try that. The recipes are formatted to 3 pages a lot of the time and they would easily fit on 1 page.

        Reply
  99. Madison Robbinssays

    This recipe was delicious! Both my husband and I loved it! Used a pretzel bun with some grape tomatoes and spring mix on top! Will be making again probably often!!

    Reply
  100. Staciasays

    Seriously delicious! My first time trying this recipe but it won’t be the last. My teen son and I split it using three variations (using up odds and ends): in a sweet potato wrap, in a pita, and as a topping on salad/romaine.

    Made the recipe as written (1 Tbsp tahini and 2 Tbsp vegan mayo) and also added a little cayenne, plus some fresh parsley and cilantro I had on hand. Topped sandwiches with your garlic hummus sauce (I used store-bought hummus as the base), tomatoes, romaine, cucumber, and pickles.

    Next time I am doubling it so we will have some leftovers.

    A flavorful and satisfying recipe! Thanks!

    Reply
    • Support @ Minimalist Bakersays

      Thanks so much for sharing, Stacia! We’re so glad you enjoyed it!

      Reply
  101. Jeannsays

    I made this but didn’t have all the ingredients and it was still delicious. No dill, no dill pickles, forgot the hummus, didn’t have tomatoes–and yet I loved it. If someone doesn’t like this sandwich, I don’t even know what to say. It’s good!

    Reply
  102. Linseysays

    I’m currently eating this now – its really good and so simple and quick to make!

    I didn’t have sunflower seeds so I left them out. I used regular mustard and dried dill. I also added some spicy pickles to add a little crunch and spice.

    I mixed some arugula with the garlic herb sauce and served the chickpea salad on top of that in a Siete brand tortilla that I fried up because I don’t have any bread, either (because, quarantine ya know!).

    Really good. Will def make this again! Thanks Dana!

    Reply
      • Halleysays

        Long time follower, first time commenter :-) I’ve made this recipe probably 3 times in the past month. So easy to throw together. I’ve been adding chopped celery which adds a nice refreshing crunch. Thanks so much for the consistently amazing recipes!

        Reply
        • Support @ Minimalist Bakersays

          We’re so glad you enjoy it, Halley! Thanks so much for your kind words! xo

          Reply
    • Support @ Minimalist Bakersays

      Thanks so much for the lovely review, Mayt. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

      Reply
  103. Chrissays

    The Chickpea Sunflower Sandwich has been our go to lunch since we started lock down 4 weeks ago, and we still not tired of it! The only thing I have changed is added some pickled dill gherkins to it, finely chopped, and some celery, ditto. gives it a bit of crunch and tastes even yummier. If we have crunchy lettuce leaves, like Little Gem or Iceberg, we like it wrapped in that instead of bread. A bit of variety that way. Thanks for the recipe.

    Reply
  104. Amysays

    we really loved this recipe! Didn’t make the sauce and enjoyed it without it! Leftovers were fabulous with raw cucumbers and carrots! Halved the recipe and it made a perfect portion for two sandwiches and about half cup extra.

    Reply
  105. Bekasays

    These are so good. I’ve made a lot of chickpea salad sandwiches but the sunflower seeds and dill are a game changer. 10/10

    Reply
  106. Holliesays

    Hands down my favourite recipe on this blog. Usually after cooking up a batch of chickpeas I’ll make hummus with it, not anymore. It’s always this recipe. I love serving it in lettuce cups instead on in a sandwich.

    Reply
  107. Madi Bsays

    Alright, I don’t like to leave a comment unless I’ve tried the recipe EXACTLY as written. Only seems fair! Unfortunately I didn’t have everything on hand this time but WOW is this frackin delicious!! I subbed 1tbsp of dry parsley in for the dill, 1/4 c. Hemp hearts for the sunflower seeds, and added roughly 2 tbsp of dill relish. I’ve been speaking another language since. Insane! You never cease to impress ?

    Reply
  108. CRYSsays

    Turned out great! The second round I added celery and apples. So nice for either a sandwich or lettuce wraps. Thank you!!!

    Reply
  109. Kelseysays

    Fantastic recipe! I subbed regular mayo since I’m not vegan and added finely diced celery for extra crunch. Love that this can be made with pantry staples.

    Reply
  110. Josays

    This was really good! I didn’t have any dill so I swapped in parsley, and it came out really nice. Also added in a bit of lemon juice.

    Reply
  111. Ssays

    It’s so easy simple yet amazing!
    As I love bold flavor, I added Extra tbsp of seedy mustard.
    First time making chickpea salad and wouldn’t be the last for sure.
    Thank you for the great recipe x

    Reply
  112. Karensays

    I have been vegan for a 2 months and one food that I was really missing was a good sandwich. This hit the spot and more! I followed the directions but didn’t really measure anything – just eyeballed it. I used about 2 T of vegan mayo and added about a tablespoon of tahini. So good. I’m making it again this week but I’ll be doubling the recipe so that it goes a little further.

    Reply
  113. Brandiesays

    This turned out sooo good. I added bread and butter pickles and some banana peppers and it was delicious. Even better the second day!

    Reply
  114. Treannasays

    I didn’t have any sunflower seeds on hand so I made this with pumpkin seeds for my boyfriend and myself to try. We both loved it and I’ll be making it again very soon!

    Reply
  115. Dianesays

    I’ve made this many times but never added tahini, you bet the next time I will add it.

    Reply
  116. Jordan Campagnarosays

    Super delicious! We melted some vegan mozzarella on top, tomatoes and pickles, it was great!

    Reply
    • Dana @ Minimalist Bakersays

      xoxo! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo

      Reply
  117. Zammersays

    Made this this afternoon and it was so nice. We found that the dill in it gives it a refreshing flavor. I used it on tortillas with cucumber, lettuce and grape tomatoes.

    Zammer

    Reply
  118. Sarahsays

    I usually just throw together a bit of this and that for chickpea “tuna” salad but i have never added any sweetener. I probably only added 2 tsps of maple syrup but it was still great. I also really love the addition of the garlic sauce here!

    This garlic sauce might become a staple in our house. I can already taste it over a fresh veggie buddah bowl or as a dip for fresh spring rolls!

    Reply
    • Dana @ Minimalist Bakersays

      Lovely! Thanks for sharing, Sarah! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo

      Reply
    • Support @ Minimalist Bakersays

      Thanks so much for sharing, Dana. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

      Reply
  119. Susansays

    I love this recipe !! Absolutely delish! Very flavorful! I did half of the tahini and half vegan mayo as I am not a huge fan of tahini. Was still delicious. I make a double batch and have made it twice now. Whole family loves it…. even my skeptic hubby. ?

    Reply
  120. Lisasays

    So I loved the concept and all the ingredients went together fine, it just lacked flavor. I added more of the dijon mustard after the fact, and I also added a dash of Cumin, Garlic Powder and Onion Powder. This made it better for me.

    Reply
    • Support @ Minimalist Bakersays

      Thanks for sharing your experience, Lisa! We’re curious whether you used the mayo or tahini?

      Reply
  121. Scott Gatehousesays

    I just made this for lunch, it is so delicious!!! I think this would also be a great dip with crackers!

    Reply
  122. Elisays

    I made this recipe a few weeks ago and absolutely loved it! Tonight I went to make it and realized that I didn’t have any chickpeas! So I subbed in black beans, and it is absolutely delicious! Thank you! Amazing as always!

    Reply
  123. Robin Msays

    Love love this sandwich! Easy to make ahead of time too! I cannot wait to make this again! My husband is a meat lover, and he absolutely loved this sandwich too! I used dijon and spicy mustard, and omitted the vegan mayo/tahini as I could not find either in the grocery. I also used the dried dill instead of fresh dill. I also made the herb sauce. This is the same herb sauce used for the sweet potato and chickpea recipe on this site…another staple in my household!

    Reply
  124. Haileysays

    Wow — this is GOOD. So good that when I make it, I always double the recipe. ;) However, I have never found myself needing the garlic herb sauce…though I’m sure it’s delicious, I like it just how it is.

    It’s such a great base; you can add whatever you want to mix it up! I usually just add diced red onion, but I’ve come up with some excellent variants: toss in some banana peppers for a bit of tang, black olives for a mock “Roman tuna salad”, or fresh squeezed lemon juice & extra dill are a winning combo. I always look forward to making this recipe! I use 2/3 mayo and 1/3 tahini for my “binding agent”.

    Reply
  125. Paulinesays

    This recipe is so amazing! It is now a favorite which I will keep making weekly. I also made it exactly as indicated and it turned out perfectly. Thanks again!

    Reply
  126. Holly Tsays

    Delicious. I didn’t have sunflower seeds so used roasted pumpkin seeds. I didn’t have time to make the sauce but looking forward to trying it next time.
    I can see this being in regular rotation :)

    Reply
  127. Julia Burleysays

    I am giving this AWESOME recipe 5 stars * * * * * because it is absolutely delicious!!
    I followed it exactly (minus the fresh dill, but I used dried) and my husband and I loved it!
    I used the tahini and Gulden’s spicy mustard.
    I had my serving on top of field greens, with sliced avocado, tomato and a squeeze of lemon.
    My husband had his on toasted sprouted grain bread!
    Thanks for a GREAT recipe! No kidding, I will be making this weekly!
    :) Julia

    Reply
  128. Moisays

    It’s amazing! I subbed half the chickpeas with a mashed sweet potato. I prefer chickpeas in small doses. Also added some lemon juice, no garlic sauce. My parents loved it too, they usually have tuna. Thanks so much!

    Reply
  129. Karen Cohensays

    This is such an incredible recipe! I’ve made this chickpea salad many times! I always use tahini because I don’t have vegan mayo and I’ve found that 2 tablespoons does the job! I haven’t made the garlic herb sauce with it because I’m lazy and it’s still incredible without it! I often add some sliced avocado to the sandwich and that’s a nice little addition!

    Thank you Dana for another incredible recipe!

    Reply
  130. Myrandasays

    Super tasty. Added more dill because we’re addicts but it was a very good flavor/ crunch combo.

    Reply
  131. Janis Huegelsays

    Amazing recipe – worth the effort – I’m not 100% vegan yet so I used mayo…hoping to make my own vegan mayo soon. Thanks for recipe! So satisfying!

    Reply
  132. Melissa K.says

    This is an absolutely delicious and simple sandwich recipe. I subbed white onion (all I had on hand), and I added some fresh cilantro that I wanted to use up. The sunflower seeds add great texture and really set this apart from other chickpea salads. This lasted in the fridge for 3 days.

    Reply
  133. Peggysays

    Sandwich sounds great, and I’m sure to try it. A little bummed, however, that the photos do not match the order of sandwich assembly as described in the text. I’ve come to understand that assembly order is important in affecting not only the cohesiveness of a sandwich, but also how tastes are received and appreciated by an eater.

    Reply
  134. Audreysays

    Made this recipe for the first time today. Oh my – why did I wait so long? As others have said I used what I had on hand including organic hulled sunflower seeds, avocado oil mayo, and honey. I didn’t have dill or red onion. Next time (and there will be many next times) I’ll be adding some chopped celery and grated carrots. This recipe is awesome – try it – you won’t be sorry!

    Reply
  135. Carol Vagharsays

    What could I substitute for the tahini? The recipe is fantastic but I have a relative who is fat free for heart disease.

    Reply
    • Support @ Minimalist Bakersays

      Hi Carol, we aren’t sure of a fat-free substitute as something creamy helps bring everything together. But a lower fat option like hummus might work?

      Reply
  136. Melané Fahner-Bothasays

    This recipe started off weird because our Dutch canned chickpeas are seriously undercooked. HOWEVER! What a delicious surprise! The taste was absolutely divine. And a couple of hours later (I skipped dinner and did lunch again and boy, was it luuuuvly! I had some onions I had pickled and added those: great! Today I used seed bread for the sandwich: even better. My newest obsession. Thank you for the luvliness of it:-) I might play around with the mayo cos I don’t like too much store-bought stuff but, oy, this is good!

    Reply
  137. Megan R.says

    This was exactly what I was craving! The only modification I did was half onion and half green onions. The sunflower seeds give it a nutty, flavorful soft crunch. I think that’s what did it for me in this recipe, it really shines through all of the combined flavors. It reminds me of tuna fish sandwiches or a potato or egg salad sandwich, but this is on a whole ‘nother level! I will be making this often, along with a ton of your other recipes. Thank you for always coming through, Minimalist Baker!

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoy it, Megan! Thanks so much for the lovely review! xo

      Reply
  138. Kellysays

    This recipe is delicious. However, this exact same recipe and exact same photo is featured in forks over knives. Is this your post or theirs? If yours, you may want to question them. Thanks. Best wishes.

    Reply
  139. Milena Velezsays

    Absolutely delicious! I didn’t know what to expect as this is my first ever Chickpea Sandwich. Wow! I need look no further. Will be printing and remaking often. Thank you!

    Reply
  140. Rikasays

    This is super easy to make yet so satisfactory and delicious.
    I used parsely instead of dill (didn’t find it at the store) and added chopped celery as an extra texture, which worked very well with this recipe.
    Thanks for the amazing recipe, I’ll definitely make this again soon :)

    Reply
    • Support @ Minimalist Bakersays

      Thanks so much for the lovely review, Rika. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

      Reply
  141. Cheryl Hanna-Truscottsays

    Delish! I am moving towards a plant-based menu and this looked good. I used tahini, substituted roasted pepitas for sunflower seeds (did not have sunflower seeds on hand), and did make the garlic sauce. I’m pretty sure I can get 3-4 servings out of this. I printed out the recipe which I rarely do because I want to keep this one around. Thank you!

    Reply
  142. Nefertetesays

    I love how versatile this is! I skipped out on the dill and used some savory tumeric mix and curry powder. Definitely going to play around with other flavors next time!

    Reply
    • Support @ Minimalist Bakersays

      Thanks so much for the lovely review. We are so glad you enjoy this recipe! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

      Reply
  143. Christiesays

    This. Is. Amazing.

    Hands down, amazing. This dish in one word: Amazing! Not only is it the best vegan “tuna” salad, it’s literally better than my standard tuna. How did you do it!? The egg taste is there with no egg. The tuna taste is there with no tuna. It’s incredible.

    I make a LOT of your recipes, and at first I wanted to omit the honey and dijon. I trust you. So I made it verbatim, and it was so, so, so delicious. After that I added some Old Bay and sweet relish and- guess what!- the modifications weren’t as good as the original! Next time I’ll leave well enough alone. Thank you SO much for this recipe. My husband loved it, and our roommate was legitimately surprised when I told him it wasn’t tuna.

    Reply
  144. Triciasays

    I’ve made this twice already, subbing in and out things I have or don’t have on hand. I love coming home from work and having a small sandwich with this chickpea salad and a slice of vegan cheddar, it’s perfect to hold me over until dinner or give me some energy before the gym. I also freakin love the garlic herb sauce!! As a new vegan this is definitely a staple for me going forward!

    Reply
  145. Joshsays

    I was skeptical at first as I thought “there is no way this will fill me up” but boy was I wrong! This is an absolute gem of a recipe, I personally love the subtle hint of mustard and sweetness from the maple syrup. I swapped out the mayo for a lot of hummus which was super yum. Will be making these a ton more in future, thank you for sharing this with the world!

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoyed it, Josh! Thanks so much for sharing your experience!

      Reply
  146. Chelseasays

    Made this today for probably the 6th time and realised I never commented on how much I love this dang thing. I make a few modifications because this recipe has become my “pantry staple” recipe and I just straight up eat it out of the bowl I mix it in, no need for the bread. I use dried dill instead of fresh (I’ll use fresh if I have it on hand but I rarely do), hummus instead of tahini or mayo (I hate mayo [I know!] and I never use enough tahini in my diet to justify buying a whole jar which is something I need to personally work on because tahini is delicious). I also chop up a couple pickles and toss them right in. The little sour crunch of the pickle against the earthy sweetness of the salad is perfection. Anyway, highly highly recommend!

    Reply
  147. Diane Ksays

    Oh my, the toasted sunflower seeds absolutely make this. I did get a little crazy and add some extra veggies, diced cucumber, carrot and green pepper. This is a keeper.

    Reply
  148. Curldivasays

    This recipe was fabulous! Thank you for sharing. The only sub I made was roasted almonds for sunflower seeds. I had everything else on hand. This recipe reminds me of an elevated egg salad. I personally liked it cold on dry toast. However, my eleven year old son put the whole bowl in the microwave to warm it up and proceeded to eat all of it with a fork as his after-school snack. The dill and 100% maple syrup really makes this recipe shine. It turned out not too sweet, and layered flavors and texture in a balanced way which many other vegan recipes fall short.

    Reply
  149. Jamessays

    Thank you for the recipe. Is it possible to add avocado into the chickpea mixture, or will that effect how long the mixture lasts in the fridge? I’m also wondering why it says 4 breads for 3 servings (1.33 for 1, 2.67 for 2, etc); I’m assuming with the picture that the suggestion is 2 breads per serving but I don’t want to end up with half/double what I need!

    Reply
    • Dana @ Minimalist Bakersays

      Good question! We will adjust the serving size to “2” instead of “3” sandwiches for better accuracy. And you can add avocado but as you may have noticed it browns easily once cut so it won’t look fresh after 24 hours. I’d suggest reserving it to slice fresh for the day of eating the sandwich. Hope that helps, James!

      Reply
    • Support @ Minimalist Bakersays

      Thanks so much for the lovely review, Andrea. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

      Reply
  150. Megansays

    I’ve made this recipe a few times and love love LOVE it. It reminds me of a healthier version of potato salad. I don’t always eat it in a sandwich, I sometimes just have it on it’s own. The second and third times I made it I was out of mayo and subbed for hummus. It worked really well! This is perfect for lunches.

    Reply
  151. Helenasays

    I just made it for dinner and I loved it! ? My family also enjoyed it.

    The only things I changed was I didn’t put any maple syrup or honey and I used regular mayo. Will try it next time, definitely.

    For me, it’s perfect for dinner and breakfast. It’s really easy to make and the ingredients aren’t hard to find here in my city in the country of Serbia. So your amazing recipe reached us all the way here in Europe! ??

    Reply
  152. Fi Diddysays

    This was so damn good! We ended up adding a few extra seasonings, and I went heavy on the garlic and lemon juice, then mixed the sauce into the chickpea/sunflower mixture. Absolutely delicious!

    Reply
  153. Bernadettesays

    Just made this, eating as I type. So delicious! Will definitely make again.
    Thanks for a healthy, filling and wonderful recipe!

    Reply
  154. Naomisays

    These spread is amazing!!! I like that it’s tasty, plant-based, quick to make, modifiable, and can be made ahead of time. I did the following modifications. I added 2 TBSP of tahini and 1 of vegenaise. I subbed red onion for green onions. I used stone ground mustard instead of Dijon since it’s what I had. I also added diced red bell pepper. But the key to this recipe is the dill. Everyone that has tasted (9 people so far) it has loved it!! I enjoy spreading this unto some toasted sourdough with a dab of mayo, topped with pickles, spring mix, and sliced tomatoes.

    Reply
  155. Josays

    This was excellent! Yum yum! I used cauliflower hummus, fetta and didn’t use red onion or dill. Absolutely divine. Not sure I can pack this one for work lunch though because it will get soggy. Have to be a weekend favourite.

    Reply
  156. Krissays

    My family and I love this! It is in our regular rotation. We omit the maple syrup and add half a grated carrot for sweetness. We also leave out the dill and add 1 T nutritional yeast and some seaweed sprinkles. Thanks for a great recipe!

    Reply
  157. Ninasays

    THANK YOU for a wonderful and magical recipe, I’ve been looking for a vegan version of tuna salad for ages and this one is just perfect ?

    Reply
  158. Jackiesays

    Just made this sandwich and ate it. It is every bit as fabulous as you and others have described! I can’t wait until my daughter gets home from college to make it for her. She will love it! Thank you so much for all of your wonderful recipes. I love your website!

    Reply
    • Support @ Minimalist Bakersays

      So glad you enjoyed it, Jackie! Thank you so much for your kind words and lovely review! xo

      Reply
  159. Leahsays

    I made this sandwich but I only had pepitas instead of sunflowers. I also mashed a few chickpeas to bind the mixture.
    Thank you for the recipe. It was delicious!

    Reply
    • Support @ Minimalist Bakersays

      Thanks so much for the lovely review, Leah. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

      Reply
  160. Irishsays

    Made this and the only thing I didn’t have on hand were some fresh dill and it still turned out delicious!!! Oh, yeah I ran out of vegan mayo, so I made the Minimalist Bakers own recipe and it was hands down yum!!! Thank you for sharing your wonderful recipes, Dana!

    Reply
  161. Amysays

    This was so delicious! I was blown away at how flavorful and textured it was with such simple ingredients. I used the nuts I had on hand (pepitas and cashews), added some chopped celery, and the last few remaining dried cherries. Ate it open-faced on some toasted rye bread for a simple dinner. Yum!!

    Reply
  162. Esther Rowansays

    Made this today for lunch and it was SO good. For the vegan mayo/tahini option I opted for 2 tbs of vegan mayo and 1 tbs tahini and the mix did not disappoint! Thank you for such a delicious and easy lunch recipe.

    Reply
  163. Jesssays

    This was delicious! I added more red onion and more sunflower seeds for greater crunch-factor and I sprinkled in ground flaxseed for greater health-factor! I upped the mustard to a full teaspoon because I like the additional zest. Tastes amazing with an avocado and all the sandwich fixings, but also works as a stand-alone salad. I mixed the Garlic Herb Sauce in with the chickpeas, too. I bet I could add diced celery for even more crunch. Thanks for the recipe!

    Reply
  164. Gsays

    I’m giving this a 5 star rating even though I had to adapt the recipe slightly to accommodate what I had on hand… Such an excellent idea for a healthy lunch, I’m sure it would be equally good on a rice cake, with flatbread, or with veggie dippers (and I intend to try all!). The changes I made were to use salted, roasted pepitas and an equal amount of dried cranberries for a sweet/salty punch of flavor. I also used half tahini-half mayo and the full amount of dijon as listed in the recipe. So good – this recipe will be made again and again! Thank you.

    Reply
  165. Cindy Grahamsays

    I was a little scared at first to try my first ever vegan recipe…needless to say, I nailed it! Thanks to your simple and quick recipe. It was so delicious! This sandwich was so savory and filling as well. I didn’t make the secret garlic sauce but I will next time. The texture made the sandwich so filling, I didn’t miss meat! (I have been pescatarian now for almost two years.)
    I look forward to making more of your recipes in the near future! Thank you for sharing the joy of vegan food with us!

    Reply
    • Support @ Minimalist Bakersays

      Thanks so much for the lovely review, Cindy! We are so glad you enjoyed it! xo

      Reply
  166. Joannesays

    I don’t normally make comments but this is a great recipe! Even hubby like it! Dave’s Killer Bread, avocado and chickpea salad. So yummy.

    Reply
  167. Ida Mosersays

    Absolutely phenomenal!!! The roasted sunflower seeds take this recipe to another level. I added some diced celery for added crunch but otherwise followed the recipe. A definite repeat!

    Reply
  168. Marinsays

    Hands down the BEST chickpea salad I’ve ever eaten. I was a bit nervous about using dill (never have been sure where to use it) but the flavors meshed sooooo well!!!! Thank you for another home run!

    Reply
  169. Hanasays

    Dana, I just love you.

    I have just made this, the dill garlic sauce, the microwave hummus and the smoky quinoa black bean falafels. Every single one of these things was DELICIOUS. I have probably made about 30 of your recipes in the past and I have yet to find one that I haven’t loved.

    Every time I have a wave of inspiration to make something new, I wonder: is there something like this on minimalist baker already? Lo and behold I seem to always find the exact thing that I’m looking for! You will continue to be my go-to blog food inspiration!

    The hummus was insane. New favourite recipe. The dill garlic sauce was SUPER garlicky and just how I like it. Dill is now my new favourite herb and it will be going in EVERYTHING. I haven’t tried the falafels yet as I’ve made a double batch for lunches this week but the bit I nibbled was great haha.

    This sandwich: OMG. I’ve seen chickpea sandwich recipes described as a tuna sandwich replacement in the past and that’s always put me off a bit. I decided to give this one a go because I’m trying to include more legumes in my diet and this was such a winner. I am torn between wanting to feed this to all of my friends and not wanting to share it. I will probably be making this every day for the next month.

    Thanks again for another banger. (Also please don’t stop making plant-based recipes because I honestly don’t know what I would do without you!)

    Reply
    • Support @ Minimalist Bakersays

      Aww thanks so much for your support, Hana! We are so glad you enjoy our recipes!

      Reply
  170. Angelsays

    I’m addicted to this and make it weekly – sometimes twice. I use salted roasted sunflower seeds – and green onion and dried dill. Tonight I added a squeeze of lemon juice. I also add extra mustard and subbed agave instead of maple syrup…served with Asian salad mix on top. It’s so good and easy to adjust ingredients if you need to. I’ve never made the sauce but I think it’s great without it. Thank you!

    Reply
  171. Almazsays

    I just made this sandwich today it is amazing. Loved it so much. Especially the garlic herb sauce its delicious.

    Reply
    • Dana @ Minimalist Bakersays

      So glad you enjoyed it! Next time would you mind leaving a rating with your review? It’s so helpful to us and other readers. Thanks!

      Reply
  172. Charlottesays

    This is one of my absolute favorites for lunch or dinner! My omni husband loves it and requests it often and even my 3 year old will eat it! I like to add chopped up grapes in mine and it is so tasty. I highly recommend this for an fairly easy lunch! Making it again today for a picnic.

    Reply
  173. Audrey Becksays

    YUM – I loved this and used dill pickle (no mayo as I am WFPBNO eater) – I’m so making this again. 10 star rating on this great dish. I made double the batch and fresh chicpeas with a bit of marinated red onion in the mix diced really tiny. This is really a wonderful vegan dish. I love all your recipes, you are my “go to ” for new recipes.
    Keep up the great work – it’s appreciated from the bottom of our hearts.

    Reply
  174. Angelsays

    This was so good and easy! I used green onion, soy free vegan mayo and agave. I also added some lemon juice and extra mustard. I didn’t add salt because I used salted sunflower seeds. Topped with a kale salad mix and tomatoes. I wanted to add avocado but it didn’t need it. And I used dried dill. Such an easy recipe to play around with if you don’t have everything or want to throw extra in. Would also be a good dip for veggies/apples/crackers.

    I made this last night and then again today. Definitely double the recipe!

    Reply
  175. Clinton Bakersays

    Extremely flavorful and nourishing. The mix of textures and flavors are delightful. My wife and I have permanent added this to our weekly menu. 5 Stars

    Reply
  176. Caprisays

    After I made this I walked a spoon full over to my husband to try it and as I was explaining how it’ll be in the fridge to make a sandwich with, he looked at me and said, “I might just eat it all straight from the bowl” so I immediately went and doubled the portion! I’m so happy he liked it, but I’d kinda like some too ?
    Very tasty! And truly so fast and easy to make! I love a classic veggie sandwich and all, but Ive been in need of some variety and this is exactly what I’ve been waiting for in my sandwich life ❤️

    Reply
  177. Anasays

    I made this for the first time several months ago during a slump where nothing sounded good to eat and I needed something new. I was unprepared for how freakin’ delicious this is – months later and I’m still utterly obsessed. For a while, I was seriously eating this for almost every meal. I’m still eating it several times a week! I’ve been making it without the garlic sauce and it’s my new favorite thing.

    Reply
  178. Alexsays

    So delicious! I’m making my second batch tonight. I didn’t have dill, so I used oregano (ehh!), and the dish isn’t complete without the garlic sauce and a dash of hot sauce :)

    Totally delicious. My breath is fatally oniony and garlicy afterwards, but it’s so worth it. I also didn’t have roasted sunflower seeds, so I roasted some raw ones for a little in the oven.

    Thank you for the delicious recipe!

    Reply
  179. Lilianasays

    Third time I am making this. I have made it with dry and fresh dill and both are great (though fresh might be a hair better). I also add garlic salt and use roasted salted sunflower seeds, overall adding a little less than a pinch of regular salt. I also add a squeeze of lemon and a tablespoon of Dijon because I love the flavor. It comes out great every time!!

    Reply
  180. Shaysays

    I made this and it was pretty tasty, despite me not using the maple syrup or mayo. Instead I used the tahini and added in old bay to give it a little bit of flavor.

    Reply
  181. Marysays

    OMG. So good!
    I just found this recipe and made it (I had to make a few changes due to lack of supplies). I didn’t have roasted sunflower seeds ..just had a few raw seeds so I augmented the mixture with roasted sunflower seed butter. I didn’t have dill either so next time I will be prepared. I cannot tell you how delicious this came out. I cannot wait to make it for dinner tonight on toasted Dave’s multi-grain bread. Thank you Dana for another winner!

    Reply
  182. Carmen Gsays

    OM Goodness! This recipe is the best! I added celery because that’s what we do in the South! Amazingly delicious and will keep a fix in the fridge for everyday. It’s great on bread, crackers, or just a spoon!

    Reply
    • Support @ Minimalist Bakersays

      Thanks so much for the lovely review and for sharing your modification, Carmen. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

      Reply
  183. Catherinesays

    Absolutely delicious! If I could give this 10 stars I would! I recently converted to WFPB and this site has been such a great resource. Thank you!!

    Reply
  184. Annsays

    Looks like a great recipe! I personally don’t feel fantastic after eating anything with raw onion (just doesn’t agree with me). Would you just make it without the red onion? Or put in a little bit of onion powder to get a hint of onion? Thanks for this!

    Reply
    • Support @ Minimalist Bakersays

      Hi Ann, we haven’t tried this recipe without red onion, but would suggest subbing it with sliced green onion (if tolerated) or a bit of onion powder. Hope that helps!

      Reply
      • Annsays

        That’s funny — that’s exactly what I did (before reading your reply). Was too hungry to wait ;-)
        Great website!!

        Reply
  185. Ainsleysays

    My husband was looking for vegetarian sandwiches to make to switch it up from his usual sandwiches with sliced meat, also so he could make one for both of us (I’m vegetarian, he’s not). He came across this recipe and made it for us last night to have for lunch the next day. It was perfectly flavourful, savoury and satisfying! The texture really does it for me with the roughly mashed chickpeas and the roasted sunflower seeds and I love the tangyness of dill. This is also a pantry staple sandwich and not too hard on the wallet if you aren’t using avocado and cherry tomatoes (which we didn’t but will try sometime. We used arugula instead of lettuce) Thank you!

    Reply
  186. Jakini Auset MenAbsays

    I absolutely LOVE this recipe. I made enough this time to bring to work and share with my BFF at work. I’m a high school school nurse and she is the social worker. We have 1400 kiddos, so we pretty much bring our lunch everyday. We are going to eat it with Naan bread! I use dehydrated onions and it was still perfect! Even my “I don’t like chickpeas” girlfriend loved it! With Gratitude, Jakini Auset

    Reply
  187. Zach Martinsays

    I absolutely LOVE your recipes! Thank you so much for all your hard work you put into these amazing recipes! As a paleo vegan it’s tough to find things I can not only eat but enjoy… as well as my non vegan family! Thank you!!

    Reply
  188. Tiarasays

    Always looking for a yummy, quick and easy way to enjoy chickpeas. This was awesome. Accidentally used 1 tablespoon of spicy brown mustard but it was still delicious. I put the filling over a bed of spring mix and garnished with baby tomatos and avocado slices. YUM YUM YUM

    Reply
  189. Miranda B.says

    I was looking for something to whip up a quick lunch and lucked out by finding this recipe with all the ingredients on hand… winnning! I’ve made so many of your recipes, I knew I wouldn’t be disappointed… and I sure wasn’t! Dana, this is delicious!! Made my sandwiches with spinach leaves and halved grape tomatoes. FANTASTIC!

    Reply
  190. mayrasays

    YUM!! This is was easy to make and super flavorful, even my nonvegan coworkers loved it! This sandwich will be in heavy rotation. Thank you so much!!

    Reply
  191. Michaelsays

    I love this recipe and make it almost every week! I like to use yogurt instead of mayo and walnuts instead of sunflower seeds. Nice and tangy from the yogurt and I find the walnuts fill it out a bit more.

    Reply
  192. Taliasays

    It’s recipes like this that make it easy to go plant based. This was so yummy! I followed the recipe as is and used it as a topper over a salad (and used the herb sauce as a dressing) and it was oh so delicious. Thank you for sharing this recipe. I will make this again and try it as a sandwich soon!

    Reply
  193. Teresasays

    I just made this with a few tweaks. I added a chopped dill pickle since I didn’t have fresh dill and also some chopped celery for crunch. Also added a nori roll broken in pieces to try to capture the seafood flavor. So quick and so easy and SOOOO yummy!

    Reply
  194. Catherine Klussays

    I absolutely love this recipe. My husband says everything is “good” and never requests a specific meal EXCEPT for this! I made a double batch today to bring with us on a road trip and used sunflower seeds and roasted pumpkin seeds. Thank you so much for sharing this recipe!

    Reply
  195. Sarahsays

    Awesome! I used green onion rather than red and chose the tahini option. Delicious. Even my meat eaters liked it. Will definitely make this again–maybe tomorrow!

    Reply
  196. Jodysays

    Hi Dana,

    This is a great recipe, I just have one note; if you use tahini instead of mayo as I do, extra salt, sugar (I use honey instead of maple syrup), and a little bit of LEMON helps offset the bitterness. <3

    Reply
  197. Kristysays

    I have tried so many chickpea-tuna recipes, and they’re always just okay, BUT this one is awesome. I didn’t even need the garlic sauce, but I added lemon and garlic & onion powder, and used more like a 1/2 tablespoon of deli mustard because I love mustard. I used agave and it was SO AMAZING. I never would have thought to add sweetness to this! Definitely the magic ingredient. I ate the entire thing in one sitting.

    Reply
  198. Jasmine Dvoraksays

    This was AMAZING! I’ve been making chickpea salad for awhile but with common chicken or tuna salad ingredients like celery, red pepper, grapes, pickle, etc. This, however, is my new favorite variation. I think fresh bakery bread really makes a big difference too! I do have a question- I made the sauce and it was delicious and such a great addition, but do you think it would have the same effect if you just added garlic and lemon to the chickpea salad? And perhaps a little hummus and less tahini/mayo?

    Reply
  199. Tashasays

    Thanks for sharing this recipe! I’m “attempting” to convert to vegan and simple recipes like this are right up my alley. I was missing a few ingrediants such as dill, sunflower seeds and onions, so I added sweet relish and pumpkin seeds, and it came out pretty good. I will make again after picking up the missing items to get the full effect. My picky little eater also loved it!

    Reply
    • Support @ Minimalist Bakersays

      You’ve come to the right place, Tasha! We are glad you and your picky eater both enjoyed it :)

      Reply
  200. Kelysays

    I use the recipe in your cookbook for the UnTuna sandwich and this recipe is similar…it is a new favorite go to for lunches…I absolutely LOVE it. I usually don’t have capers, so I just add extra pickle…maybe some cucumber as well. I also omit the sugar…I don’t like the extra sweetness.

    Thank you so much for your recipes…they have been helpful and inspiration as we have transitioned to our plant-based life-style!

    Reply
  201. minnie dosays

    THIS IS SO DELICIOUS!
    I used honey mustard instead (have to finish the bottle) and it was amazing!

    Reply
  202. Kimmysays

    This was super easy to make and was yummy. Loved the lemony dressing and the crunchy texture the sunflower seeds added. I spread some spicy brown mustard on the bread too.

    Reply
  203. Josays

    Hi I have tried it as is and its great but I can’t find sunflower seeds at my locals anymore so wondering if I can use pumpkin seeds or pine nuts or anything else you can think of?Thanks!

    Reply
  204. Adelasays

    Made this for a quick but delicious lunch on the go for those hot DC summer days. It is amazing and now a family favorite! We’ve already made it twice, doubling the recipe each time! Thank you!!

    Reply
  205. Zoesays

    Yoooooo this one is a GAME CHANGER! I bring this to cookouts, camping trips, office potlucks, you name it! So much bang for your buck here. Don’t just think about making this – make it!

    Reply
  206. Julie Reitersays

    I am not vegan, but I enjoy mixing vegan/vegetarian dishes into my weekly meal plans. Yesterday when I opened the cupboard for a can tuna I found a can of chickpeas in its place. I had an hour for lunch and needed food ASAP. I recalled seeing the “No Tuna Sandwich” recipe in your cookbook and thought I would give it a whirl. I eliminated the syrup, and the sunflower seeds because I didn’t have any in the pantry. I have eaten this two days in row now. The second day was better once the onion mellowed out. DELICIOUS! I don’t even miss the tuna. :)

    Reply
    • Support @ Minimalist Bakersays

      Yay! We are so glad you enjoyed it, Julie! Thanks for sharing your recipe changes!

      Reply
  207. Jennsays

    Thank you so much for the recipe! It’s in our regular rotation of favorite meals :) My alterations: I leave out the syrup, and when I’m feeling too lazy to make hummus or the garlic herb sauce, I add some lemon juice to the mix to give it some extra zip. My husband prefers to make the sandwich version; I love having it on top of some greens… like a tuna salad without the tuna!

    Reply
  208. Samsays

    I’ve made this recipe legit 2748974398 times and sometimes just crave it. It is THAT good.
    I use 1/2 tbsp syrup and it is still delicious! I’ve gotten so many folks to make this.

    And it is such a cheap, healthy meal! I like to eat it w/ multigrain crisps or mixed in arugula spring mix w/ micro greens, sun-dried tomatoes and avocado (and extra sunflower seeds cuz I can’t get enough) :)

    Reply
    • Support @ Minimalist Bakersays

      We are so glad you enjoy this recipe, Sam! If you could leave a rating, that would help us immensely :D

      Reply
  209. Zia Catalinasays

    I really enjoyed how easy this was to make, as well as how great it tasted. I put this in a pita pocket with some tomato slices, and layered the sandwich ingredients and the herb sauce. I’ll be making it again, but I want to experiment with it a bit. I’d like to use a yellow onion instead of red onion, I’d like to try it without any agave syrup, I’d like to add the sauce to the sandwich ingredients instead of putting the sauce on top or layering it, and I’d like to add fresh spinach to the sandwich.

    Reply
  210. Whitneysays

    OMG! This was amazing. It sounded good but tasted even better. I added a touch more dijon and subbed pickled jalapenos for the dill but otherwise followed the recipe to a T. Nom, thank you! xx

    Reply
  211. Stacy Jardinesays

    I’m trying to eat less meat and came across this recipe. This chickpea salad sandwich is way more filling than the chicken salad ones I’m used to and so delicious in its own way.

    The next time I think I think I’ll put it in a pita or tortilla because it’s pretty messy. Thanks so much for the recipe.