What gives this vegan tuna melt its distinctive 'tuna' flavor and texture?

The chickpea base is lightly toasted for a creamy interior, then pulsed with pistachios for a satisfying bite, and can be enhanced with finely chopped seaweed for an authentic umami depth.

Why does this recipe use both dill and sweet pickles?

Using both dill and sweet pickles provides a balanced flavor profile, offering both a tangy, briny kick and a subtle sweetness that complements the savory chickpea mixture.

Is the dried seaweed essential for the flavor?

While optional, finely chopped dried seaweed adds a distinct oceanic, umami note that enhances the 'tuna' experience, making the flavor more authentic.

What's the purpose of toasting the chickpeas before processing?

Toasting the chickpeas in olive oil with thyme and sea salt for a few minutes helps them become tender and creamy, contributing to a better texture and deeper flavor in the final melt.

How should I store leftover chickpea tuna melt filling?

The prepared chickpea tuna melt filling can be stored in an airtight container in the refrigerator for up to 3-4 days. It's best to assemble and broil the melts fresh when ready to eat.

4 years ago

Chickpea Tuna Melts
[Vegan]

CK By: Cameron Keller

Author Bio

I'm a piano player and plant-based recipe developer from the Pacific Northwest, and it's my... Read More

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Two golden-brown vegan chickpea tuna melts on broiled English muffin halves, topped with melted vegan cheese and a sprinkle of fresh herbs, served on a baking sheet.

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Discover more recipes with these ingredients

Chickpea Tuna Melts [Vegan]

Dairy Free

Vegan

These are cozy, unctuous chickpea tuna melts that are the perfect, creamy snack to have whenever, wherever.

Ingredients You Need for Chickpea Tuna Melts [Vegan]

1 (15-ounce) can of chickpeas, a.k.a. garbanzo beans, drained, rinsed, and dried
1/2 teaspoon olive oil
1/4 teaspoon dried thyme
1/4 teaspoon sea salt
1/2 cup pistachios, roughly chopped
Sheet of dried seaweed, finely chopped (optional)
1/3 cup vegan mayo, like Veganaise
2 tablespoons lemon juice
1 tablespoon nutritional yeast
1 teaspoon vegan Worchestire sauce
1/2 yellow onion, diced
2 dill pickles, diced
2 sweet pickles, diced
2 English muffins, store-bought
Bit of vegan butter
Sprinkle of garlic powder
2 slices of vegan cheese

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How to Prepare Chickpea Tuna Melts [Vegan]

Drain, rinse, and dry the canned chickpeas. Then, in a skillet over medium heat, lightly toast them for 3 minutes in the olive oil, seasoning with thyme and sea salt, until they begin to turn tender and creamy.
Transfer the chickpeas to a food processor and add the roughly chopped pistachios (as well as the dried sheet of seaweed, if you wish). Pulse a couple times, until there are no whole chickpeas left.
Transfer the chickpea mixture to a medium bowl, and add to it the mayo, lemon juice, nutritional yeast, Worchestire sauce, yellow onion, and pickles. Mix well until everything is incorporated.
Set your oven to broil. On a baking sheet, halve your english muffins into 4 single muffin halves. Butter them and garnish with a tiny bit of garlic powder. Broil the muffins for a couple minutes, until they begin to turn a light golden brown. Watch them carefully.
Take out your muffins, and load them high with chickpea tuna melt batter. Return it to the broiler for another another couple minutes, until the tops begin to brown.
Remove the chickpea tuna melts from the oven one last time, and top each with a half slice of vegan cheese. Return to the broiler to let the cheese melt, about a minute or two.