Vegan Chickpea Melt Sandwich
A wholesome, plant-based take on the classic tuna melt, made from scratch. Hearty cooked chickpeas are mashed with homemade cashew mayo and crisp veggies, then topped with a gooey, dairy-free cheese sauce and toasted to perfection.
For 4 servings
Cook the chickpeas
- Drain the soaked chickpeas and rinse them well.
- Place them in a pressure cooker with 3 cups of fresh water.
- Cook for 15-20 minutes after the first whistle, or until tender. If boiling on the stovetop, cook for 60-90 minutes.
- Once cooked, drain any excess water and let them cool slightly.
Make the homemade vegan mayo and cheese sauce
- To a blender, add 1/2 cup of the soaked cashews, 1/4 cup water, 1 tbsp lemon juice, and 1 tsp dijon mustard. Blend until completely smooth and creamy. This is your mayo.
- Transfer the mayo to a bowl. Without cleaning the blender, add the remaining 1/4 cup soaked cashews, 1/4 cup water, 1 tbsp lemon juice, nutritional yeast, garlic powder, onion powder, turmeric, and a pinch of salt. Blend until very smooth. This is your cheese sauce.
Prepare the chickpea salad filling
- In a medium bowl, add the cooked chickpeas. Mash them with a fork or potato masher to a flaky consistency, leaving some texture.
- Add 3 tablespoons of the homemade vegan mayo, the chopped celery, red onion, and fresh dill.
- Season with the remaining salt and black pepper. Mix until everything is well combined. Taste and adjust if needed.
Assemble and toast the sandwiches
- Lay out the 8 slices of bread. Spread the chickpea salad mixture evenly over 4 of the slices.
- Drizzle or spread the homemade cheese sauce over the chickpea salad on each of the 4 slices.
- Place the remaining 4 slices of bread on top to close the sandwiches.
- Heat the olive oil in a large non-stick skillet over medium heat. Toast the sandwiches for 3-4 minutes per side, until the bread is golden brown and the filling is warm.
Serve
- Slice the sandwiches in half diagonally and serve immediately.
- Enjoy with a side of fresh salad or pickles.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Soaking the cashews in hot water is crucial for a smooth, creamy texture in the mayo and cheese sauce.
- 2The chickpea salad, mayo, and cheese sauce can be made up to 3 days in advance and stored separately in the fridge.
- 3For a flavor boost reminiscent of the sea, add a small sheet of crumbled nori to the chickpea mixture.
- 4Don't over-mash the chickpeas; leaving some whole or partially mashed adds great texture to the sandwich.
- 5Use a sturdy bread like sourdough or a thick-cut whole grain to prevent the sandwich from getting soggy.
Adapt it for your goals.
Gluten free
Use your favorite gluten-free bread to make this sandwich suitable for a gluten-free diet.
quickQuick
To save time, use one 15-ounce can of chickpeas (rinsed and drained) and your favorite store-bought vegan mayonnaise and cheese.
spicySpicy
Add 1 finely chopped jalapeño or a pinch of cayenne pepper to the chickpea salad for a spicy kick.
high proteinHigh protein
Mix in 1/2 cup of crumbled firm tofu with the mashed chickpeas to increase the protein content.
Why this is on our healthy list.
Rich in Plant-Based Protein
Chickpeas are an excellent source of protein, which is essential for muscle repair, and helps keep you feeling full and satisfied.
High in Dietary Fiber
The combination of chickpeas and whole wheat bread provides a significant amount of dietary fiber, which supports digestive health and helps regulate blood sugar levels.
Source of Healthy Fats
Cashews provide heart-healthy monounsaturated fats, which can help lower bad cholesterol levels and support overall cardiovascular health.
Dairy-Free and Wholesome
This recipe uses nutritional yeast and cashews to create a cheesy flavor without any dairy, making it a great option for those who are lactose intolerant or follow a vegan diet.
Frequently asked questions
Yes, this version is quite healthy. It's made with whole foods like chickpeas and cashews, providing plant-based protein, fiber, and healthy fats. Using whole wheat bread adds complex carbs, and making the sauces from scratch avoids preservatives and excess sodium found in store-bought versions.
