Vegan Chickpea “Tuna Melt”

Ingredients

• 240 g cooked chickpeas, drained (About 1 standard 400 g can, drained and rinsed)
• 2 tbsp vegan mayonnaise
• 1 tsp Dijon mustard
• 1 tbsp lemon juice
• 2 tbsp dill pickles, finely chopped
• 2 tbsp celery, finely chopped
• 0.5 sheet nori, finely crumbled (Adds a briny, ocean-like flavor; optional but recommended)
• salt (To taste)
• black pepper (To taste)
• 4 slices sandwich bread (Use vegan bread)
• 2 slices vegan cheese slices (Choose a variety that melts well)
• 1 tbsp vegan butter or olive oil (For grilling the sandwiches)

Steps

1. 1

   Drain and rinse the chickpeas. Place them in a bowl and mash with a fork, leaving some texture rather than turning them into a smooth purée.

2. 2

   Add the vegan mayonnaise, Dijon mustard, lemon juice, chopped pickles, chopped celery, and crumbled nori. Season with salt and black pepper, then stir until evenly combined. Taste and adjust the seasoning so the mixture is creamy, tangy, and briny.

3. 3

   Spread the chickpea mixture over two slices of bread. Add one vegan cheese slice to each sandwich and cover with the remaining bread slices.

4. 4

   Heat a skillet or griddle over medium heat. Add the vegan butter or olive oil and allow it to heat until shimmering, without letting it smoke.

5. 5

   Place the sandwiches in the skillet. Grill for about 2–3 minutes per side, pressing gently with a spatula, until the bread is crisp and golden and the vegan cheese has melted. Reduce the heat if the bread is browning before the cheese melts.

6. 6

   Cut the sandwiches in half and serve immediately while warm.

Notes

The page excerpt indicates that the full recipe is members-only, so the ingredient quantities and method above are informed estimates reconstructed from the title, description, stated serving size, and cooking times rather than a direct transcription of the author's locked recipe.

Nutrition per serving

• main
• lunch
• sandwich
• vegan
• plant-based
• high-fiber
• grilled
• quick meal