These are cozy, unctuous chickpea tuna melts that are the perfect, creamy snack to have whenever, wherever.
Chickpea Tuna Melts [Vegan]
Cooking Time
25
Ingredients
- 1 (15-ounce) can of chickpeas, a.k.a. garbanzo beans, drained, rinsed, and dried
- 1/2 teaspoon olive oil
- 1/4 teaspoon dried thyme
- 1/4 teaspoon sea salt
- 1/2 cup pistachios, roughly chopped
- Sheet of dried seaweed, finely chopped (optional)
- 1/3 cup vegan mayo, like Veganaise
- 2 tablespoons lemon juice
- 1 tablespoon nutritional yeast
- 1 teaspoon vegan Worchestire sauce
- 1/2 yellow onion, diced
- 2 dill pickles, diced
- 2 sweet pickles, diced
- 2 English muffins, store-bought
- Bit of vegan butter
- Sprinkle of garlic powder
- 2 slices of vegan cheese
Preparation
- Drain, rinse, and dry the canned chickpeas. Then, in a skillet over medium heat, lightly toast them for 3 minutes in the olive oil, seasoning with thyme and sea salt, until they begin to turn tender and creamy.
- Transfer the chickpeas to a food processor and add the roughly chopped pistachios (as well as the dried sheet of seaweed, if you wish). Pulse a couple times, until there are no whole chickpeas left.
- Transfer the chickpea mixture to a medium bowl, and add to it the mayo, lemon juice, nutritional yeast, Worchestire sauce, yellow onion, and pickles. Mix well until everything is incorporated.
- Set your oven to broil. On a baking sheet, halve your english muffins into 4 single muffin halves. Butter them and garnish with a tiny bit of garlic powder. Broil the muffins for a couple minutes, until they begin to turn a light golden brown. Watch them carefully.
- Take out your muffins, and load them high with chickpea tuna melt batter. Return it to the broiler for another another couple minutes, until the tops begin to brown.
- Remove the chickpea tuna melts from the oven one last time, and top each with a half slice of vegan cheese. Return to the broiler to let the cheese melt, about a minute or two.