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!