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Quick and Easy Chickpea Salad Sandwich (No Mayo)

This quick and easy chickpea salad sandwich makes for a perfect vegan lunch for work or school. It's packed with protein, fiber and healthy fats from chickpeas, sunflower seeds and tahini. Plus, this chickpea salad sandwich doesn't contain any mayo!
Course Main Course
Cuisine vegan, vegetarian
Prep Time 15 minutes
Total Time 15 minutes
Servings 3

Ingredients

  • 6 slices Silver Hills Sprouted Bread
  • 1 cup canned chickpeas, drained
  • 2 tablespoons tahini
  • 1 tablespoon lemon juice
  • 1 tablespoon extra virgin olive oil
  • 2 teaspoon mustard (Dijon or prepared)
  • 1/2 teaspoon dill, dried
  • 1/4 cup red onion, diced
  • 2 tablespoons sunflower seeds (raw or dry roasted, unsalted)
  • Pinch of salt, to taste

Suggested Toppings

  • Tomatoes
  • Leafy greens
  • Avocado
  • Sprouts
  • Sliced cucumbers
  • Cheese
  • Mustard

Instructions

  • In a small bowl, mash the chickpeas with tahini, lemon juice, oil and mustard using a fork or potato masher. Leave a few chunks for texture.
  • Add the dill, onions and sunflower seeds and mix everything together.
  • Place the chickpea mixture over a slice of bread. Top with desired toppings. Enjoy!

Notes

You can make the chickpea mixture in advance (over the weekend) and assemble the sandwiches before eating or in the morning before work.
Feel free to double the recipe for quick lunches all week!