Articles & Recipes

Crushed Chickpea Salad Sandwich with Toasted Sunflower Seeds

Ashley Sperber - Friday, March 11, 2016

This recipe is an interpretation of a chickpea "tuna" salad one of my favorite people recommended to me.  I made modifications that resulted in even shorter prep and clean up times, with what I consider, a couple improvements.  The chickpeas can be substituted with any kind of vegan or animal protein if desired.  Unless using bread, swiss chard or collard greens are recommended to wrap the sandwich.

*If you are purchasing previously prepared chickpeas in either a can or box, please always make sure they are low sodium and well rinsed.


prep time: 20 minutes
serving size: 4

1 can or box chickpeas, well rinsed
1 large carrot
2 stalks celery
1 /2 small onion 
2 tablespoons vegenaise/mayo, or more if desired
1 lemon
1/4 c sunflower seeds
2 avocados
sea salt and pepper to taste
4 swiss chard or collard green leaves


Bring a pot of water to a simmer (to be used later for blanching the leaves).  While waiting for the water to heat up, rinse and dry the chickepeas.  Crush them with a fork or potato masher.

Shred the carrot, celery and onion on a cheese grater or mandolin. Add vegenaise, juice of half the lemon, salt and pepper.  Mix all ingredients evenly, then cover and place the mixture in the refrigerator.

When the pot of water starts to simmer, submerge each leaf for only one second each.  (This process makes the leaf more malleable, but is not required.)  Set aside to cool and dry off on paper towel.  Toast the sunflower seeds in a dry sautee pan over medium heat or under the broiler on high, for 3-5 minutes. Allow to cool until composing sandwich.

Remove the skin of the avocados by scooping them out with a large tablespoon.  Slice them lengthwise, into very thin pieces.  Remove the chickpea salad from the fridge and lay out one leaf on a cutting surface.  Spoon the salad on to the leaf, top with sliced avocado, a tablespoon of sunflower seeds and a squeeze of fresh lemon juice.

Remove any stem that extends past the leaf.  Fold the leaf as you would a burrito: tuck left side, followed by right side, then roll the wrap away from you.

Slice the sandwich on an angle and enjoy with a napkin handy.

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