Chickpea Sunflower Sandwich

Chickpea Sunflower Sandwich - EATS Park City - OMAD

Chickpea Sunflower Sandwich

Prep Time: 30 minutes

Total Time: 30 minutes

Yield: 2 Sandwiches

Serving Size: 1 Sandwich

Calories: 532
Fat: 30 grams (Saturated Fat: 4 grams)
Carbohydrates: 52 grams
Protein: 17 grams
Allergens: Gluten, wheat, seeds


  • 1 15-ounce can chickpeas (rinsed and drained)
  • 1/4 cup roasted unsalted sunflower seeds
  • 3 Tbsp vegan mayo (sub tahini for a more earthy, nutty flavor)
  • 1/2 tsp Dijon or spicy mustard (if using tahini instead of mayo, use half as much mustard)
  • 1 Tbsp maple syrup
  • 1/4 cup chopped red onion
  • 2 Tbsp fresh dill (finely chopped)
  • 1 healthy pinch each salt and pepper (to taste)
  • 4 pieces rustic bread (lightly toasted / gluten-free for GF eaters)
  • Sliced avocado, onion, tomato, and or lettuce (for serving)
  • Garlic Herb Sauce (Optional)
  • 1/4 cup hummus
  • 1/2 medium lemon, juiced
  • 3/4 - 1 tsp dried dill
  • 2 cloves garlic (minced)
  • Water or unsweetened almond milk (to thin)
  • Sea salt to taste (optional)


  1. Prepare garlic herb sauce and set aside.
  2. Add chickpeas to a mixing bowl and lightly mash with a fork for texture. Then add sunflower seeds, mayo, mustard, maple syrup, red onion, dill, salt, and pepper and mix with a spoon. Taste and adjust seasonings as needed.
  3. Toast bread (if desired) and prepare any other sandwich toppings you desire (tomato, onion, lettuce).
  4. Scoop a healthy amount of filling onto two of the pieces of bread, add desired toppings and sauce, and top with two other slices of bread.
  5. Sunflower-chickpea mixture will keep covered in the fridge for up to a few days, making it great for quick weekday lunches!