Chickpea & Salad Sandwich

Hi guys,

This is another of my go to Lunches when I’m in a rush or want to take Lunch out with me. It may not sound exciting from the title, but believe me.. it’s good!!

Louise xxx


Serves 2

  • 400g tin chickpeas, rinsed and drained
  • good handful of unsalted sunflower seeds
  • 3 Tbsp mayonnaise
  • 1/2 tsp dijon mustard
  • 1 Tbsp maple syrup or Honey
  • 1/2 red onion, diced
  • 2 Tbsp fresh (or 1 Tbsp dried) dill, finely chopped
  • healthy pinch  salt and pepper
  • 4 pieces of baguette or sliced bread, lightly toasted
  • Onion, Avocado, Tomato, and Lettuce for serving (optional)
Garlic & Dill Dressing ( optional )
  • 1/4 tub of Hummus
  • 1 tbsp lemon juice
  • 3/4 – 1 tsp dried dill (or 2 – 3 tsp fresh dill )
  • 2 cloves garlic, minced
  • Water to thin



  1. If using, prepare Garlic & Dill Dressing and set aside.
  2. Add chickpeas to a mixing bowl and lightly mash with a fork for texture. Then add sunflower seeds, mayonnaise, mustard, maple syrup/honey, red onion, dill, salt and pepper and mix with a spoon. Tate 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 other two slices of bread.
  5. The Chickpea mixture will keep covered in the fridge for up to a few days, making it great for quick, weekday lunches!



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