Chickpea Tuna Melt
with Quick Pickled Cabbage & CucumbersGET RECIPES DELIVERED
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- 13.4 oz chickpeas
- 1 Roma tomato
- 1 cucumber
- 1 shallot
- 3 tbsp Follow Your Heart Soy Free Vegenaise
- 1 tsp celery seeds
- 4 sourdough bread
- 2 oz vegan cheddar cheese
- 2 oz shredded green cabbage
- 2 tsp red wine vinegar
- 1 tbsp + 1 tsp olive oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
- Large nonstick skillet with lid
Prepare the vegetables
Thinly slice the tomato. Thinly slice the cucumber. Peel and mince just half the shallot; thinly slice the remaining half.
Make the chickpea tuna
Drain, rinse, and dry the chickpeas and add them to a large bowl. Mash some with the back of a fork and add in the minced shallot, Vegenaise, celery seeds, and a pinch of salt and pepper. Stir the chickpea tuna well.
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, should be about 1 cup each. Sprinkle the chickpea tuna with the cheddar cheese and cover pan, cook until heated through and the cheese is melted, about 5 to 7 minutes.
Pickle the cabbage and cucumbers
In a large bowl combine the shredded green cabbage, sliced cucumber, sliced shallot, red wine vinegar, 2 tsp olive oil, and a pinch of salt and pepper. Toss the quick pickled cabbage and cucumbers well to coat.
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.