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Ingredients
  

  • 1 large carrot peeled
  • 1 rib celery leaves removed
  • ¼ medium white onion
  • 1 15–ounce can chickpeas, rinsed
  • and drained 1 ½ cups
  • ½ cup sunflower seeds
  • 1/3 cup vegan mayo plus more for
  • serving
  • 1 teaspoon apple cider vinegar or
  • fresh lemon juice
  • 1 tablespoon kelp or dulse flakes
  • optional
  • ¼ teaspoon salt
  • Freshly ground black pepper
  • 12 slices whole–wheat bread toasted
  • Lettuce sliced tomato, and/or
  • sprouts for topping

Instructions
 

  • food processor directions:
  • Cut the carrot and celery into a few large chunks (5 or so). Add them to the
  • food processor, along with the onion. Pulse until everything is chopped, but
  • be careful not to purée. The veggies should range from pea-size to chickpea-
  • size, more or less. Transfer to a large bowl, scraping the work bowl with a
  • rubber spatula to get as much out as you can, but it doesn’t have to get totally
  • clean.
  • Pulse the chickpeas and sunflower seeds in the food processor to mash them.
  • They should remain somewhat chunky, with bits of whole chickpea left, not
  • puréed like hummus. Transfer to the bowl and combine with the veggies.
  • Add the mayo, vinegar, seaweed flakes (if desired), salt, and pepper, and mix
  • well.
  • directions for chopping by hand:
  • Use a mini potato masher or a strong fork to mash the chickpeas in a large
  • bowl. They should retain some of their texture and not appear puréed. Now
  • prep the veggies. Finely chop the carrot, celery, and onion into just about
  • pea-size pieces. Combine the veggies with the mashed chickpeas.
  • Spread the sunflower seeds out in a single layer on the cutting board. Use
  • your chef ’s knife to chop them up a bit, but don’t worry—some can be left
  • whole. Just rock your knife back and forth over them for 30 seconds or so and
  • whatever happens, happens. Add them to the bowl.
  • Add the mayo, vinegar, seaweed flakes (if desired), salt, and pepper, and mix
  • well.
  • No matter which method you use, taste for seasoning, and serve in
  • sandwiches with toppings!
  • If you’d like to make this even more
  • quickly, use a handful of baby carrots
  • instead of whole carrots.

Notes

Curried Chicky
Sandwiches: Start with about
1 tablespoon of curry powder and taste
from there. I also like to add something
sweet to the curry sandwich, so try
a handful of raisins or ½ cup of halved
seedless grapes.
•   Chicky Avocado Wrap:
Fold diced avocado into the chickpea
mixture. Roll up in a wrap with lettuce,
tomato, sprouts, and extra mayo.