Chickpea Salad Melts (Print View)
Comforting meatless sandwiches with cheesy mashed chickpeas and crunchy vegetables for an easy meal you’ll love.
# What You'll Need:
→ Essentials
01 -
1/3 cup chopped red onion
02 -
1/2 cup diced pickles
03 -
1-2 tablespoons chopped fresh dill
04 -
1/4 cup mayo (regular or plant-based)
05 -
1 (15 oz) can chickpeas, drained and rinsed
06 -
Salt and pepper to your liking
07 -
Fresh lemon juice, a tiny splash (optional)
08 -
1/2 cup chopped celery
09 -
2 teaspoons Dijon mustard
→ For Assembling
10 -
8 slices of bread (whole wheat or your favorite)
11 -
8 slices of sharp cheddar or any cheese you prefer
# Directions:
01 -
Pour the chickpeas into a medium bowl and mash them with a fork. Don’t mash them all the way; leave some pieces intact to add texture.
02 -
Toss in the celery, pickles, red onion, fresh dill, Dijon mustard, mayo, and optional lemon juice. Stir until it’s all mixed well. Add salt and pepper to suit your taste.
03 -
Warm up a large frying pan on medium-low heat. Butter one side of each bread slice and keep half of them buttered side down on a board.
04 -
Spread a generous portion of the salad mixture on the non-buttered side of half the bread slices. Add the cheese slices on top. Close the sandwiches with the other bread slices, buttered side facing out.
05 -
Place the sandwiches in the pan, cheese side closer to the heat. Cover with a lid to melt the cheese faster. Let each side cook for about 3–5 minutes, or until golden and crispy.
06 -
Take the sandwiches out of the pan and let them cool for a few minutes. Cut them in half and enjoy with your favorite sides like veggies, chips, or fries.
# Notes:
01 -
This plant-based 'tuna' melt brings all the irresistible texture and flavor of the classic version, minus the fish.
02 -
If the mixture feels too dry, simply stir in some extra mayo until it’s creamy enough.