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Chickpea Chicken Salad Sandwiches


1-15 oz can garbanzo beans, rinsed & drained

1/2 cup raw sunflower seeds

1/2 cup yellow onion, chopped

1/2 cup celery, chopped (optional)

1/3 cup red bell pepper, chopped

1/3 cup orange bell pepper, chopped

1/3 cup dates, chopped

1 tablespoon tahini

1 tablespoon apple cider vinegar

1 tablespoon maple syrup

1/2-1 teaspoon Himalayan salt

1/2-1 teaspoon garlic powder

1/4 teaspoon ground black pepper

Fillings/Toppings Ideas: Baby kale, romaine lettuce, sliced yellow onion, sliced bell peppers, sliced apples


Step 1 - Combine all ingredients into a food processor and pulse until your mixture is evenly combined and all ingredients are incorporated together. Be careful not to over process. A few short pulses is all that is necessary.

Step 2 - Add as much of the Chickpea Chicken Salad as you would like to your sandwich or wrap, then add in your favorite toppings.

Notes: For the wraps, I grilled them over medium-heat for 2 minutes on each side to make them crispy.

Serves 4. Lasts 3 days in the refrigerator.

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