-
Prep time
10 minutes -
Cook time
10 minutes -
makes
4 sandwiches
Author Notes
This vegan carrot and chickpea melt is tasty, comforting, and gets extra bonus points for being oh-so easy to make. Mashed chickpeas and shredded carrots are mixed with The Vurger Co.’s Original Vegan Mayo (this creamy, plant-based spread made in Great Britain also happens to be gluten- and soy-free), ume plum vinegar for tang, briny dulse seaweed, and minced celery—the result is a bright and fresh salad ready for a sandwich, or enjoying all on its own. It’s my go-to replacement for tuna, and if you ask me, it’s just as satisfying as the real thing. To make the dish totally plant-based, use your favorite vegan cheese, like VBites Smoked Applewood slices (coming soon to the U.S.).—Jenné Claiborne —Food52
Test Kitchen Notes
This recipe is shared in partnership with GREAT British Food and was developed using The Vurger Co. Original Vegan Mayo, which is proudly produced in Great Britain. —The Editors
- Test Kitchen-Approved
Ingredients
1
(15.5-ounce) can chickpeas, drained and rinsed
2
medium carrots, peeled and shredded (by hand or food processor)
1/3 cup
The Vurger Co. Original Vegan Mayo
2 teaspoons
Dijon mustard
2 teaspoons
ume plum vinegar, plus more to taste
1 teaspoon
celery seeds
2 teaspoons
dulse seaweed flakes-
Kosher salt, to taste -
Vegan butter, for toasting the bread
8
slices sourdough bread
4 to 8
slices of your favorite vegan cheese
Directions
- Preheat the oven to 375°F.
- Place the chickpeas in a bowl and mash with a fork.
- Stir in the carrots, vegan mayo, mustard, ume plum vinegar, celery seeds, and dulse seaweed flakes. Season with more ume plum vinegar and salt, to taste.
- Butter the slices of sourdough bread, then top one slice with a slice of vegan cheese and a scoop of the chickpea and carrot mixture. Top off the sandwich with the other slice of bread, then bake on a parchment-lined sheet pan for about 10 minutes, or until the bread is toasty and the cheese is starting to melt. Serve warm.