• Recipes
    • Dinners
    • Lunches + lights
    • Breakfasts & Brunch
    • Desserts
    • Snacks
    • Staples
    • Drinks
    • Party
    • Sides
  • Join our team
  • Contact
  • Cookbooks
  • SO VEGAN App
  • Blog
Popular Recipes
One-Pan ‘Nduja Aubergine + Chickpeas
Maple Roasted Carrot Hummus
Creamy Miso + Coconut Butter Beans
One-Pot Pasta + Bean Broth
Salad Leaf Pesto Pasta
One Pot Lentil + Coconut Curry Soup
Cumin-Spiced Cherry Tomatoes + Chickpeas
Butter Cauliflower
Gochujang Tofu Ramen
Pan con Tomate
SO VEGAN
  • Recipes
    • Dinners
    • Lunches + lights
    • Breakfasts & Brunch
    • Desserts
    • Snacks
    • Staples
    • Drinks
    • Party
    • Sides
  • Join our team
  • Contact
  • Cookbooks
  • SO VEGAN App
  • Blog
Lunches + lightsSnacks

Chickpea ‘Tuna’ Melt

by Roxy, So Vegan October 20, 2020October 26, 2022
October 20, 2020October 26, 2022
Vegan Chickpea Tuna Melt Sandwich Recipe
  • The mixture will last for 2-3 days in an air-tight container in the fridge if you want to use this recipe as a meal-prep and simply assemble the sandwiches on the day.
  • Make this gluten-free using gluten-free bread. You can also make this soy-free using a soy-free vegan margarine and vegan mayonnaise.
  • We fry the sandwich ‘tuna’ side down first so when you flip the sandwich and fry the other side, the cheese will remain hot and gooey when you serve.
  • Once the sandwich is frying in the pan, we use a smaller heavy pan to press it down to get the cheese oozing.

Chickpea ‘Tuna’ Melt

Chickpea ‘Tuna’ Melt Did you know we also have a new cookbook? ONE POT VEGAN is out now 👉 sovegan.co/opva

Posted by So Vegan on Wednesday, 21 October 2020

Vegan Chickpea Tuna Melt Sandwich Recipe

Chickpea ‘Tuna’ Melt

Serves: 2 sandwiches Prep Time: 10 minutes Cooking Time: 16-20 minutes 16-20 minutes
Nutrition facts: 200 calories 20 grams fat

Ingredients

  • Vegan Chickpea Tuna Melt Sandwich Recipe 1 x 400g / 14.1oz tin of chickpeas
  • 1 spring onion
  • handful of fresh dill
  • 2 gherkins
  • 60g / 2oz tinned sweetcorn, drained
  • 2 heaped tbsp vegan mayonnaise
  • 1/2 lemon
  • 1 tsp Dijon mustard
  • salt and pepper
  • vegan margarine
  • 4 slices of bread
  • 1 tomato
  • 6 slices of vegan cheese

Method

  1. Drain and rinse the chickpeas, then transfer them to a mixing bowl and mash with a fork or potato masher until the chickpeas have broken down.
  2. Thinly slice the spring onion, roughly chop the dill and dice the gherkins. Add them to the mixing bowl along with the sweetcorn, vegan mayonnaise, juice from the lemon half, Dijon mustard and generous pinches of salt and pepper. Stir until fully combined.
  3. To make one sandwich, spread vegan margarine across both sides of two slices of bread. Then evenly spoon 2 heaped tablespoons of the chickpea ‘tuna’ mix onto one slice. Next slice the tomato and add a few slices to the sandwich. Finally top with three slices of vegan cheese, then close the sandwich with the second slice of bread. Repeat for the remaining sandwich(es).
  4. Heat a frying pan over a medium heat. As soon as the pan is hot, add the first sandwich to the pan chickpea ‘tuna’ side down’ and weigh it down with a heavy skillet or a frying pan with a tin on top. Fry for 4-5 minutes, then (carefully) flip and repeat until the cheese has melted.
  5. Remove the sandwich from the frying pan, slice in half and add the next sandwich to the frying pan. Repeat step 4, then tuck in!
Did You Make This Recipe?
Don't forget to share your SO VEGAN creations on Instagram and tag us at @SOVEGAN!
Super sandwichesTry World Vegan Month
0 Comment
9
FacebookTwitterGoogle +Pinterest
Previous post
Carrot ‘Salmon’ + Cream Cheese Bagel
Next post
Gooey Chocolate Mug Cake

You may also like

One-Pan ‘Nduja Aubergine + Chickpeas

September 29, 2023

Maple Roasted Carrot Hummus

September 27, 2023

Creamy Miso + Coconut Butter Beans

September 22, 2023

One-Pot Pasta + Bean Broth

September 19, 2023

Salad Leaf Pesto Pasta

September 5, 2023

Cumin-Spiced Cherry Tomatoes + Chickpeas

August 29, 2023

Pan con Tomate

August 4, 2023

Homemade Cinnamon + Raisin Bagels

June 6, 2023

High Protein Edamame On Toast

April 28, 2023

Sesame Crusted Tofu + Ginger Slaw

April 25, 2023

Leave a comment Cancel reply

About us

About us

Hello! We're Roxy & Ben. We created SO VEGAN in 2016 to make it easy for everyone to eat more delicious plants so people and the planet can thrive, and since then our videos have been seen by hundreds of millions of people all over the world. It's amazing to see so many people enjoying our plant-based creations, and this is only the beginning!

The SO VEGAN App

The SO VEGAN App

Download our app today and start your 7-day free trial to discover over 350 fuss-free and flavoursome recipes! Find out more

ONE POT VEGAN

ONE POT VEGAN

Have you heard about our cookbook ONE POT VEGAN? It's packed with 80 simple and tasty recipes all cooked in one-pot, one-pan or one-tray and we think you’ll love it! Find out more

Newsletter

Subscribe to our newsletter to get your hands on a copy of our Fan Favourites eBook and more goodies!

Popular Posts

  • 1

    Creamy Miso + Coconut Butter Beans

    September 22, 2023
  • 2

    One Pot Lentil + Coconut Curry Soup

    August 31, 2023
  • 3

    One Pot Mushroom Stroganoff

    January 17, 2019
  • 4

    How To Make A Classic Falafel Wrap

    August 28, 2019
  • 5

    Raw Apricot + Ginger Energy Bars

    August 15, 2019
  • Facebook
  • Twitter
  • Instagram
  • Youtube

© 2023 SO VEGAN - Terms - Contact