Not going to lie, from time to time I low-key miss tuna sandwiches.
Which I know are quite polarizing, but hey!
You like what you like, and I like what I like.
So.
A solution here is to enjoy a chickpea sandwich instead.
I went for an open-faced melt option to make it extra exciting.
Because gooey cheeze really floats my boat.
And they’re kind of pretty too, with those boujee toppings.
Avocado and arugula I’m looking at you…
Now this isn’t exactly like a real-deal tuna melt, but I think it can definitely satisfy such a craving.
All you have to do is stir together mashed chickpeas, creamy vegan mayo, umami rich tamari, fresh lemon juice, minced dill pickles and nori (aka seaweed), dried dill, cracked black pepper and pink sea salt.
Top a toasted English muffin with the goods then slap on some cheeze!
Bake until hot and melty, then layer on juicy tomato slices, perfectly ripened avocado, a flourish of arugula, followed by a squeeze of lemon and good ole S+P.
(Just please don’t burn the roof of your mouth in chickpea melt induced excitement.)
P.S. As always taste and adjust the ingredient amounts to your liking. Feel free to leave off some of the toppings or add your favorites—it’s your melt after all.
P.P.S. For health purposes I halved one slice of cheese but feel free to use a full slice on each English muffin half. Cheezy.
P.P.P.S. If you don’t have reduced sodium tamari go ahead and use the regular stuff and just cut back on the salt you add. No need to buy a new bottle!
P.P.P.P.S. Yes I’m aware broilers exist, my apartment oven just didn’t seem to want to function in that capacity. If you do have a broiler you can broil your melt, just keep an eye on it so it doesn’t catch on fire! *cough cough* Mom…
Vegan Chickpea Tuna Melt
Ingredients
- 1 whole grain English muffin (I like Dave's Killer Bread, use gluten-free if you like), split
- Vegan butter, for lightly covering English muffin halves (I like Miyokos)
Chickpea Mixture
- 3/4 cup canned chickpeas (rinsed, drained)
- 1 tablespoon vegan mayo (like Vegenaise)
- 1/2 teaspoon 50% less sodium tamari
- 1/2 teaspoons fresh lemon juice
- 2 tablespoons minced dill pickle
- 2 teaspoons minced sea salt nori (seaweed snack sheets)
- 1/4 teaspoon dried dill
- Freshly cracked black pepper, to taste
- Pink sea salt, to taste
Toppings
- 1 slice vegan cheese (I like Chao Creamy Original slices), halved
- 1 medium vine tomato, sliced
- 1/3 medium avocado, sliced
- 1 handful arugula
- Fresh lemon juice
- Freshly cracked black pepper, to taste
- Pink sea salt, to taste
Instructions
- Move the oven rack two slots from the top, then heat to 450.
- Spread the vegan butter evenly over both English muffin halves. Place on a metal baking sheet then toast in the oven for about 5 minutes, or until starting to lightly brown.
- Meanwhile, in a medium bowl mash the chickpeas until mostly smooth, with some little chunks remaining for texture. Stir in the mayo, tamari, lemon juice, pickle, nori, dill, pepper, and salt. Taste and adjust to your liking.
- Top the toasted English muffin halves with the chickpea mixture, lightly patting down with a fork. Then, place half a cheese slice on top of each. Bake for 12 minutes, or until hot and melty.
- Top both muffins with sliced tomato, avocado, arugula, a squeeze of fresh lemon, plus salt and pepper.