Chickpea Tuna Melt

Recipe by Toni Okamoto

Facebook

Twitter

Ingredients

~½ cup vegan butter
2 cans chickpeas, drained and rinsed, 15-ounce
¼ cup vegan mayo
½ Tbsp classic yellow mustard
½ cup finely diced red onion
½ cup diced celery
1 diced medium-size dill pickle
¼ tsp salt
Fresh ground pepper, to taste
8 slices Daiya Cheddar Style Slices

Instructions

Preheat the oven to 400 degrees F.

Lay out all the slices of sourdough bread and spread about 1 tablespoon of vegan butter on each slice. Place 4 slices of the bread buttered side facing down onto a baking sheet.

In a large bowl, mash the chickpeas with a potato masher or large fork.

Add vegan mayo, mustard, onion, celery, dill pickle, salt, and pepper, and mix together thoroughly.

Scoop the salad onto the four slices of bread on the baking sheet, add two slices of Daiya cheddar, top each sandwich with a slice of bread with the buttered side facing up, and press together to make a sandwich.

Place the baking sheet into the oven for 5 minutes, remove from the oven and flip, and bake for an additional 5 minutes.

Toni is the founder of Plant-Based on a Budget, the popular website and meal plan that shows you how to save dough by eating veggies. She’s also author of the Plant-Based on a Budget Cookbook, co-author of The Friendly Vegan Cookbook, and the co-host of The Plant-Powered People Podcast.

Tips for cooking with Daiya

20 min

Total Time

20 min

Prep Time

Servings