Vegan Chickpea "Tuna" Melt

Updated: Aug 22

A lesson for lunch! Make it simple, make it quick and make it nutritious. This chickpea salad recipe ticks all of those boxes. High in fiber and protein, its the perfect addition to any sandwich or wrap, making lunchtime easy.

Yield approximately 6 servings


Ingredients


For The Chickpea "Tuna" Salad


  • 3 Cans chickpeas drained and rinsed

  • 6 Tbl Vegan mayo- I used @followyourheart Veganaise

  • 1/4 C Red Onions diced

  • 1 Celery stalk diced (optional)

  • 1 Tbl Olives sliced (optional)

  • 3 tsp Minced Garlic or 3 finely chopped garlic cloves

  • 3 tsp Lime juice

  • 2 tsp Paprika

  • 3 tsp Parsley Flakes

  • 1 tsp Garlic Powder

  • Salt to taste

  • 1 tsp Cayenne Pepper (optional)


For The "Tuna" Melt

Yield 1 Serving


  • 2 Slices Sourdough Bread- I used @pechepatisserie

  • 2 Slices Vegan Provolone Cheese- I used @followyourheart

  • 1/4- 1/2 Cup Arugula

  • 6 Cucumber slices

  • 6 Small scoops of Chickpea "Tuna" Salad


Method


  1. Place all ingredients in a food processor and pulse until combined. Or you can mash the chickpeas and mayo together, using a potato masher, then fold in the rest of ingredients.


For The "Tuna" Melt


  1. Lightly butter each slice of bread, top one slice with vegan provolone cheese and pop both in the oven until toasty and the cheese has melted.

  2. Top with chickpea salad, arugula and cucumbers. Serve open faced or closed. You can also add your favourite salad or sandwich dressing.


This Chickpea Salad can also be used in tortilla wraps, lettuce cups, or salads.


Note: Store leftovers in an air tight container for up to 3 days.



When you make this recipe, share on social media and tag @youthful_vegan so I can see! Use the hashtags #YVpickyeaterscollection and #YVchickpeasalad in your post!






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