A healthy twist on a true classic, these Easy Vegan Tuna Melt Sandwiches make a great lunch. Made from plant-based ingredients and takes 15 minutes or less to make!
Vegan, Oil-Free, Gluten-Free, Nut-Free, Sugar-Free, Soy-Free
- 1-15 oz can (or 1.5 cups) chickpeas, drained (see note 1)
- 1/4 cup tahini or vegan mayo
- 1 tsp each garlic and onion powder
- 1/2 tsp salt
- 1 tbsp dulse flakes (see substitutions section to replace)
- 1 tsp ume plum vinegar (see substitutions section to replace)
- 8 slices of bread, optional
- Sliced tomato or other veggies, optional
- 1/2 batch Melty Vegan Cheddar or store bought vegan cheese
- Mash your chickpeas with the back of a fork. If you find them hard to mash, microwave them for a minute or two to soften them.
- I mash them so that there are no whole chickpeas but they're not completely pulverized. Mash to the consistency you like.
- Mix in the rest of the ingredients for the vegan tuna.
- Add a generous amount of tuna to one piece of your bread. If making a full sandwich, add some of the vegan cheese to the other half. If making an open-faced sandwich, just add the cheese over the vegan tuna.
- Add tomato and/or other veggies if desired and close the sandwich. Cook on a grill, griddle, panini press, or skillet. I used my Cuisinart 5-1 Electric Griddler (it has grill and waffle plates too!)
- Refrigerate leftover vegan tuna and vegan cheddar in separate airtight containers for up to 5 days.
- Note 1: You could use any bean for this recipe, especially any white bean. Young or Green Jackfruit would also work.
- Note 2: Nutrition information does not include bread.
- Category: Lunch
- Method: Stovetop, Panini Press
- Cuisine: American
Keywords: Vegan, Oil-Free, Gluten-Free, Nut-Free, Sugar-Free, Soy-Free, Lunch, Chickpea Tuna, Plant-based, Chickpea Tuna Melt