Recipe from the 30-day Alzheimer’s Solution Cookbook by Dean Sherzai MD, PhD and Ayesha Sherzai MD, MAS


  • 1/2 C raw sunflower seeds, soaked in boiling water for 30 minutes or in room-temperature water overnight, drained and rinsed
  • 3 Tbsp tahini
  • 1 Tbsp liquid aminos
  • 1 tsp Dijon mustard
  • 2 Tbsp nutritional yeast
  • 3 Tbsp lemon juice
  • 1 C canned, no salt added chickpeas, rinsed and drained
  • 1/4 C each of chopped red onion and celery (half a small red onion and 1 large stalk of celery)
  • 1 Tbsp capers, drained and chopped (optional)
  • 2 Tbsp chopped fresh dill or fennel fronds
  • Sea salt and freshly ground black pepper, to taste
  • 4 medium 100% whole-wheat pita breads or sliced bread


  1. Pulse sunflower seeds, tahini, liquid aminos, mustard, nutritional yeast, and lemon juice in a food processor to a coarse paste.
  2. Mash chickpeas with a potato masher or fork in a mixing bowl, then mix with the red onion, celery, capers (if using) and dill.
  3. Add the sunflower seed mixture and stir lightly to combine. Season to taste with salt and pepper.
  4. Cut pita bread in half and fill each with 3 Tbsp of the salad mixture. Or top bread slices with mixture. Add greens, onions slices, tomatoes and any other garnishes.
  5. Serve immediately or wrap with parchment paper for later.

Optional Garnishes: Sliced ped onion, cucumber, tomato, avocado, lettuce. 

*Refrigerate any leftover mixture in an airtight container and use within 2 days.