2medium carrotspeeled and shredded (by hand or food processor)
115.5-ounce can chickpeas, drained and rinsed
1/3cupvegan mayo
2tspDijon mustard
2tspume plum vinegarplus more to taste
1tspcelery seeds
2tspdulse seaweed flakes
3 sprigs fresh dillminced
Kosher saltto taste
Vegan butter or olive oilfor toasting the bread
8slicessourdough bread
4 to 8slicesof your favorite vegan cheese
Instructions
Preheat the oven to 375°F.
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.
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
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.