Description
This Chickpea Tuna Melt is a creamy, savory, and satisfying plant-based twist on the classic tuna melt, made with mashed chickpeas, tangy capers, and melted dairy-free cheese.
Ingredients
- 1 can chickpeas, drained and rinsed
- 2 tablespoons vegan mayonnaise
- 1 teaspoon whole grain mustard
- 1 teaspoon hot sauce
- 2 teaspoons chopped capers
- 1 tablespoon finely chopped red onion
- 2 teaspoons dulse flakes (optional)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 4 slices dairy-free cheese
- 4 slices whole grain bread
- Optional: sliced avocado
- Optional: microgreens
- Optional: lettuce
- Optional: tomato slices
Instructions
- Place the chickpeas in a mixing bowl and mash them with a fork or potato masher until chunky but mostly broken down.
- Add vegan mayonnaise, mustard, hot sauce, capers, red onion, dulse flakes, salt, and black pepper.
- Stir until the mixture is well combined.
- Lay the bread slices on a baking sheet or toaster oven tray.
- Spread the chickpea mixture evenly over the bread slices.
- Top each slice with dairy-free cheese.
- Bake in a preheated 400°F (200°C) oven for 5 to 6 minutes until the cheese is melted and bubbly.
- Remove from the oven and let cool slightly.
- Serve warm with optional toppings like avocado, microgreens, lettuce, or tomato slices.
Notes
- Dulse flakes add a subtle seafood-like flavor but are optional.
- Store the chickpea mixture separately to keep the bread from becoming soggy.
- Sourdough or gluten-free bread can be used instead of whole grain bread.
- Add celery or jalapeños for extra crunch or heat.
- Reheat in the oven or toaster oven for the best texture.
- The chickpea filling stays fresh in the refrigerator for up to 5 days.
- Prep Time: 5 minutes
- Cook Time: 6 minutes
- Category: Lunch
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 open-faced melt
- Calories: 280
- Sugar: 4g
- Sodium: 520mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 11g
- Cholesterol: 0mg
