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  • 1/4 cup vegan mayonnaise / or 3 tablespoons of Tahini for a no-oil version
  • 1 teaspoon Dijon mustard or spicy brown mustard
  • 1/2 Tablespoon agave nectar
  • 2 teaspoons lemon juice
  • 2 cups cooked chickpeas / one can rinsed and drained
  • 1/2 cup diced red onion
  • 1/2 cup diced celery
  • 6 large green olives chopped
  • 10 small squares of snack size nori seaweed cut into small rectangles
  • 1 Tablespoon sunflower seeds
  • Fresh bread, tomato slices, lettuce and a few more olives to dress the plate
Yield: 8 sandwiches


  1. Mash chickpeas by hand or lightly pulse in a food processor. The result should be both chunky and smooth.
  2. Mix chickpeas in a bowl with mayo, mustard, agave, and lemon juice.
  3. Stir in the remaining ingredients.
  4. Add salt and pepper to taste, (or try 1 teaspoon sea salt and 1/2 teaspoon pepper.)

Side Note:

Replace chopped olives with 1/2 cup diced dill pickles.  Use one can of pinto beans with one can of chickpeas for a creamer version.

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