allergens: pulses, others (depending on the vegan cheese and mayonnaise you choose)
Spice things up with this Green Chile Chickpea “Tuna” Melt.
A Southwestern, plant-based take on the classic American sandwich!
If you’ve followed this blog for a while you’ll know that I love the Southwest—specifically Santa Fe, New Mexico. That’s where Laura and I got married, and it’s a place we return to as often as possible. There’s even a chance we’ll move there at some point. There’s so much to love there: the culture, the people, the landscapes, the art. But one of my favorite things is the food. They’re all about chiles, and so am I. The heat is fantastic and the flavor is great. That’s why I incorporate them into so many recipes here on the site. And today I’m bringing them along once again as I offer up the Green Chile Chickpea “Tuna” Melt.
Before I was vegan (I’m celebrating ten years this month!) I was never a fan of tuna. So much so that it turned me off to even trying the chickpea version. But once I did I was hooked! Now I eat it almost every week. Today’s recipe is a variation on my go-to version, replacing a few ingredients with some that have more Southwestern flair. Things like cilantro and chili powder. The flavors are outstanding! And when you add in the chiles, a little vegan cheese and toast it up, you have a sandwich that is completely satisfying.
This recipe for the chickpea “tuna” is simple, but it’s also a bit of a blank canvas that you can add to if you’re so inclined. Maybe you want to add some black beans or corn, or perhaps some diced tomatoes. There are a lot of options to make it even more Southwestern! For me, I love it just the way it is, and I think you will, too.
If you need more chickpeas
Check out these recipes:
Tell Me What You Think
As always, I’d love to hear your thoughts on this Green Chile Chickpea “Tuna” Melt. if you make it. So drop me a comment below, and be sure to tag @nutfreevegan on social media if you’re posting photos. Plus, it’s always super fun to see these dishes out in the wild!
Green Chile Chickpea "Tuna" Melt
Ingredients
- 2 15.5 oz. cans chickpeas, drained
- 1 large stalk celery, chopped
- 1/4 cup red onion, minced
- 1 Tbsp. garlic, minced
- 1/2 cup cilantro, roughly chopped
- 1 tsp. chili powder
- 1 cup dairy-free mayonnaise
- 1 4.5 oz. can green chiles
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 2 Tbsp. non-dairy butter
- 4 slices bread
- 4 slices vegan cheese
Instructions
- Preheat oven to 400° F or preheat the broiler.
- Add chickpeas to a large mixing bowl and mash with a fork until nearly smooth.*
- Add celery, red onion, garlic, cilantro and chili powder. Stir until thoroughly mixed. Fold in mayonnaise.
- Butter one side of each slice of bread. Top the unbuttered sides of two slices with as much chickpea "tuna" as you'd like. Top each with two slices of cheese and half the green chiles. Place the remaining two slices of bread—buttered side up—on top to form sandwiches.
- If using the oven method, place on a sheet tray and bake for about 5 minutes, or until the cheese melts. If using the broiler, 2–3 minutes. Serve immediately.
This was so good! I had two 398ml cans of chick peas and the entire recipe seemed to make much more than the amount for two sandwiches. Maybe my measurements are off but everything tasted amazing and I have a lot left for my lunch tomorrow. It’s also very filling.
Glad you enjoyed the recipe, Michelle! Your measurements aren’t off; I think my yield in the recipe is too low. I’ve updated it to four sandwiches. Thanks for pointing that out!