Ingredients
- 31 oz (878g) chickpeas or garbanzo beans, rinsed and drained
- 2 ribs celery, roughly chopped
- 1 slice red onion, roughly chopped
- ½ cup (115g) vegan mayo
- 3 tbsp (45g) dijon or yellow mustard
- 1 tsp (5g) dry dill or 1 tbsp (15g) fresh chopped dill
- 2-3 seaweed snack sheets or nori, roughly torn
- Salt & pepper, to taste
Recipe
- Make the chickpea salad by adding the rinsed and drained chickpeas to
- a food processor along with the celery, red onion, dill, salt & pepper. Pulse
- it a few times to break it down.
- Add in the mustard, mayo, and seaweed snacks and pulse again until
- desired consistency. Taste for seasoning and adjust with more salt, pepper, or mustard.
- Make the sandwich by using two slices of your choice of bread. Add a bit of butter, miso mayo, or anything else you’d like. Then, add the desired amount of chickpea salad. Add lettuce, tomato, or whatever you usually do to your favorite sandwich.
- To make the melt, butter a slice of bread (your choice) and let it lightly brown or toast on a hot pan. Once the first side is browned, flip it face up and add the chickpea salad.
- Add 1-2 slices of vegan cheese. Add about 1-2 tbsp of water around the bread and cover with a lid. Allow the cheese to steam as the bottom of the bread browns. This can take 4-7 minutes.
- When the cheese is melted and gooey, the chickpea melt is ready to enjoy.
