Vegan Chickpea “Tuna Melt”
Eline Bonnin published this recipe on elinestable.com. SeeMeCook added ingredient weights and nutrition.
Read the original recipeImported by Starr2 on SeeMeCook
A quick plant-based sandwich made with mashed chickpeas seasoned to suggest the briny flavor of tuna, topped with melty vegan cheese and grilled until crisp and golden. The recipe is designed as a fiber- and protein-rich lunch for two.
- Time
- 15 minutes
- Equipment
- Stovetop and grill
- Good for
- Lunch or dinner
- Cuisine
- American
- Contains
- Gluten
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 30 g
- 5 g
- 15 g
- 30 g
- 13 g
- 1 g
- 130 g
- 40 g
- 14 g
Weights are estimates. Together, the ingredients weigh about 515 g before cooking, which is about 260 g per serving.
Steps
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.
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.
Spread the chickpea mixture over two slices of bread. Add one vegan cheese slice to each sandwich and cover with the remaining bread slices.
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.
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.
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
These are estimates per serving, worked out from the ingredients.
- Calories
- 570
- Protein
- 17 g
- Carbs
- 70 g
- Fat
- 26 g
- Fiber
- 12 g
Where the calories come from
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