Chickpea Tuna Melt with Quick Pickled Cabbage & Cucumbers

Chickpea Tuna Melt

with Quick Pickled Cabbage & Cucumbers

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dinner

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SERVINGS
2
PREP & COOK TIME
25 min
CALORIES
710
FAT
25g
CARBOHYDRATES
71g
PROTEIN
23g

MAIN INGREDIENTS

  1. 13.4 oz chickpeas
  2. 1 Roma tomato
  3. 1 cucumber
  4. 1 shallot
  5. 3 tbsp Follow Your Heart Soy Free Vegenaise
  6. 1 tsp celery seeds
  7. 4 sourdough bread
  8. 2 oz vegan cheddar cheese
  9. 2 oz shredded green cabbage
  10. 2 tsp red wine vinegar
  11. 1 tbsp + 1 tsp olive oil*
  12. Salt and pepper*
  13. *Not included
  14. For full ingredient list, see Nutrition
Allergens: Wheat
Nutrition

TOOLS

  • Large nonstick skillet with lid

INSTRUCTIONS

1
Prepare the vegetables
Thinly slice the tomato. Thinly slice the cucumber. Peel and mince just half the shallot; thinly slice the remaining half.
2
Make the chickpea tuna
Drain, rinse, and dry the chickpeas and add them to a large bowl. Mash some of them with the back of a fork and then add the minced shallot, Vegenaise, celery seeds, and a pinch of salt and pepper. Stir the chickpea tuna well.
3
Melt the cheese
Place a large nonstick skillet over medium-high heat with 2 tsp olive oil. Once the oil is hot, scoop the chickpea tuna into two portions, about 1 cup each, and add to the skillet. Sprinkle the chickpea tuna with cheddar cheese, cover the pan, and cook until heated through and melted, about 5 to 7 minutes.
4
Pickle the cabbage and cucumbers
In a large bowl, combine the sliced cucumber, sliced shallot, shredded green cabbage, red wine vinegar, 2 tsp olive oil, and a pinch of salt and pepper. Toss the quick pickled cabbage and cucumbers well to coat.
5
Serve
Pop the sourdough bread in the toaster to toast. Carefully transfer the chickpea melts to the toasted bread. Top with the sliced tomatoes. Serve with pickled cabbage and cucumbers.