Green Chile Chickpea "Tuna" Melt
Spice things up with this Vegan Southwestern take on the classic tuna melt.
Yield: 4 sandwiches
Calories: 450kcal
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.
Notes
*This is a matter of preference. I prefer the chickpeas not to be fully mashed to add even more texture.
Nutrition
Serving: 1sandwich | Calories: 450kcal