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Carrot Chickpea Tuna Melts
Comforting, full of flavor, and easy to make. These Vegan Carrot Chickpea Tuna Melts are the perfect healthy-ish lunch or dinner treat.
Servings: 4
Equipment
- 1 food processor optional
Ingredients
- 2 medium carrots peeled and shredded (by hand or food processor)
- 1 can chickpeas 15.5-ounce, drained and rinsed
- 1/3 cup vegan mayo
- 2 tsp dijon mustard
- 2 tsp ume plum vinegar plus more to taste
- 1 tsp celery seeds
- 2 tsp dulse seaweed flakes
- 3 sprigs fresh dill minced
- Kosher salt to taste
- Vegan butter or olive oil for toasting the bread
- 8 slices sourdough bread
- 4 to 8 slices vegan cheese
Instructions
- Preheat the oven to 375°F.
Food Processor Instructions
- Shred the carrots in the food processor using the fine shredding attachment. Replace the attachment with the regular blade, and pulse to mince the pieces smaller.
- Add the chickpeas, vegan mayo, mustard, ume plum vinegar, celery seeds, dulse, and dill to the processor and pulse until the chickpeas are chopped but still chunky. The texture should resemble tuna salad.
- Season with more ume plum vinegar and salt to taste.
No Equipment Method
- Shred the carrots using the finest shredding side on a box grater.
- Place the chickpeas in a bowl and mash with a fork.
- Stir in the carrots, vegan mayo, mustard, ume plum vinegar, celery seeds, and dulse seaweed flakes.
- Season with more ume plum vinegar and salt to taste.
Assemble the Melt
- Butter the slices of sourdough bread, then top one slice with a slice of vegan cheese and a scoop of the chickpea and carrot mixture. Top off the sandwich with the other slice of bread, then bake on a parchment-lined sheet pan for about 10 minutes, or until the bread is toasty and the cheese is starting to melt. Serve warm.
Notes
Recipe Pro Tips:
- Use really good sourdough bread. The amazing flavor will complement the carrot chickpea tuna so well. Gluten-free sourdough bread works too.
- Choose a sliced vegan cheese rather than shreds. I love Field Roast’s Chao Cheese slices and Follow Your Heart’s slices. Any variety will do. When it melts it’s like an ooey, gooey, stretchy, cheesy sauce in every bite.
- Add some veggies. Now that I’m a vegan tuna melt connoisseur, I like mine with a slice of tomato, and always a sprinkle of fresh dill. It is also delicious with a few slices of onion, or a little avocado.
- Butter your bread. For the best result, butter each slice of bread, or use a drizzle of olive oil before assembling and toasting the sandwich.
- Don't over-pulse the chickpeas. The texture should still be a little chunky; over-mixing the chickpeas will give it a paste-like texture.
Nutrition
Calories: 556kcal | Carbohydrates: 77g | Protein: 16g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1684mg | Potassium: 269mg | Fiber: 5g | Sugar: 7g | Vitamin A: 5109IU | Vitamin C: 2mg | Calcium: 107mg | Iron: 6mg