Red Meat Allergy Friendly Vegan Chickpea Tuna Melt
Total time25 min
Prep time15 min
Cook time10 min
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Learn more →Ingredients
4 servings
For the chickpea filling
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 3 tbsp vegan mayonnaise
- 1 tbsp dijon mustard
- 1 tbsp capers, drained and roughly chopped
- 1 sheet nori, crumbled or finely torn
- 2 stalks celery, finely diced
- 2 tbsp red onion, finely diced
- 1 tbsp fresh lemon juice
- ½ tsp smoked paprika
- ¼ tsp black pepper
- salt to taste
For assembly
- 4 thick slices vegan bread (sourdough or sandwich-style)
- 4 slices vegan cheese
- 1 tbsp olive oil butter or vegan butter, for brushing
For serving
- sliced tomato (optional)
Instructions
- 1
Preheat the oven broiler to high and position a rack about 6 inches from the element. Line a baking sheet with foil.
- 2
Add the drained chickpeas to a large mixing bowl and mash with a fork or potato masher until roughly broken down — most chickpeas should be crushed but the mixture should still have some texture, not a smooth paste.
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