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Creamy Chickpea “Tuna” Salad Melt (Vegan, GF, DF, Vegetarian)

November 25, 2015

Every once in a while I crave a tuna melt.  I consider myself somewhat of a tuna melt connoisseur because in high school, I ordered one at every deli I went to.  I love that they are creamy, salty, crunchy, and gooey.  All the best things in a sandwich in my opinion.  I’ve seen some recipes around for a tuna sandwich using chickpeas (or garbanzo beans) and I was immediately intrigued because I don’t eat tuna anymore because it makes me tired.  Weird, huh?   I recently went to lunch at a Vegan restaurant where I got to try my first Chickpea Tuna Melt.  Well let me tell you, it exceeded my expectations!  So, of course I immediately came home and had to make my own version.  The delicate “sea” flavor comes from adding seaweed to the mixture.  This gives it that real tuna-y flavor.  You can either chop all the ingredients finely and then mash the chickpeas and the other ingredients with a fork or potato masher or you can quickly pulse everything in a food processor, as I did.  Serve this for lunch or an easy weeknight dinner along with a side salad and you’ve got yourself a complete meal.

Makes about 2 cups (enough for 2-3 sandwiches or use it on top of a salad)

1 can chickpeas (drained and rinsed)

1 1/2 T mayo (I used Vegenaise a vegan mayo)

1/4 cup grated carrots

1/2 dill pickle chopped

1 stalk of celery chopped

2 squares of roasted seaweed

1 green onion (optional)

Pulse all the ingredients in a food processor a couple of times until the mixture resembles tuna and the ingredients have been chopped evenly.  It should still be a little chunky.

Serve on top of a salad or as I have done here on top of grilled sprouted sourdough bread with a little swiss or cheddar!  You may never go back to real tuna again!

Creamy Chickpea Tuna (Vegan, Gluten Free, Dairy Free, Vegetarian)