Imagine biting into a warm, toasty sandwich filled with flavors that remind you of the classic tuna melt, but with a delightful plant-based twist! This Vegan Carrot Chickpea Tuna Melt is not just a meal; it’s a comforting hug on a plate. With the perfect combination of chickpeas, shredded carrots, and creamy vegan mayo, this dish is sure to satisfy your cravings and impress your friends.

Whether you’re a long-time vegan or just looking to incorporate more plant-based meals into your diet, this recipe is incredibly easy to prepare and bursting with flavor. Let’s dive into how you can make this delicious Vegan Carrot Chickpea Tuna Melt that everyone will love!

Why It’s Crowd-Pleasing

This recipe is everything you want in a satisfying meal: hearty, flavorful, and oh-so-satisfying. The chickpeas provide a protein-packed base while the shredded carrots add a natural sweetness and crunch that elevates the dish. The vegan mayo and Dijon mustard give it a creamy texture with a zesty kick, while the dulse seaweed flakes bring a hint of ocean flavor reminiscent of traditional tuna. Plus, it’s all sandwiched between crispy sourdough bread and your favorite vegan cheese. What’s not to love?

Ingredients at a Glance

2 medium carrots, peeled and shredded (by hand or food processor)
1 (15.5-ounce) can chickpeas, drained and rinsed
1/3 cup vegan mayo
2 tsp Dijon mustard
2 tsp ume plum vinegar, plus more to taste
1 tsp celery seeds
2 tsp dulse seaweed flakes
3 sprigs fresh dill, minced
Kosher salt, to taste
Vegan butter or olive oil, for toasting the bread
8 slices sourdough bread
4 to 8 slices of your favorite vegan cheese

Setup & Equipment

Mixing bowl – for combining all the filling ingredients.
Fork or potato masher – to mash the chickpeas.
Skillet – for toasting the sandwiches to golden perfection.
Spatula – for flipping the sandwiches.
Grater or food processor – for shredding carrots.

Method: Vegan Carrot Chickpea Tuna Melt

Step 1: Prepare the Chickpea Mixture

In a mixing bowl, combine the rinsed chickpeas and use a fork or potato masher to mash them until they are mostly broken down but still chunky. This gives the filling a nice texture.

Step 2: Add the Vegetables

Stir in the shredded carrots, fresh dill, celery seeds, dulse seaweed flakes, and a pinch of kosher salt. Mix everything together until well combined.

Step 3: Make the Creamy Sauce

In a separate small bowl, whisk together the vegan mayo, Dijon mustard, and ume plum vinegar. Once combined, fold this dressing into the chickpea mixture until everything is evenly coated.

Step 4: Assemble the Sandwiches

Take two slices of sourdough bread and spread a generous amount of the chickpea filling on one slice. Top it with one or two slices of vegan cheese, depending on your preference. Place another slice of bread on top to complete the sandwich.

Step 5: Toast the Sandwiches

In a skillet over medium heat, melt a little vegan butter or drizzle olive oil. Once hot, place the assembled sandwiches in the skillet. Toast for about 3-5 minutes on each side, or until the bread is golden brown and the cheese is melty.

Step 6: Serve and Enjoy!

Remove the sandwiches from the skillet and let them cool for a minute before slicing in half. Serve with a side salad or your favorite chips for an extra crunch!

Seasonal Flavor Boosts

Fresh herbs – Try adding basil or parsley for a different flavor profile.
Avocado slices – For a creamy texture and added nutrition.
Pickles or jalapeños – For an extra tangy or spicy kick.
Sun-dried tomatoes – Add a burst of flavor and a hint of sweetness.

Behind the Recipe

The inspiration for this Vegan Carrot Chickpea Tuna Melt came from a love for classic comfort food combined with a desire to create a healthier, plant-based version. Chickpeas are a fantastic source of protein and fiber, making them an excellent main ingredient. The addition of carrots not only enhances the nutritional value but also adds a natural sweetness that balances the savory flavors. This recipe is versatile, allowing you to customize it based on what you have on hand or your personal preferences.

Shelf Life & Storage

This Vegan Carrot Chickpea Tuna Melt filling can be stored in an airtight container in the refrigerator for up to 3 days. However, for the best texture and flavor, it’s recommended to assemble and toast the sandwiches fresh. If you have leftover filling, you can use it in wraps, salads, or as a dip with crackers!

Ask & Learn

Can I make this vegan tuna melt gluten-free?

Absolutely! Simply substitute the sourdough bread with your favorite gluten-free bread, and you’re all set!

What can I use instead of vegan mayo?

If you prefer, you can use mashed avocado or a homemade cashew cream as a substitute for vegan mayo for a different flavor profile.

How can I make this recipe spicier?

Add some chili flakes or diced jalapeños to the chickpea mixture for a spicy kick that complements the other flavors.

Can I freeze the filling?

Yes! You can freeze the chickpea filling in an airtight container for up to 2 months. Just thaw it in the refrigerator before using it again.

Cook This Next

Mediterranean Tuna Orzo Salad – A refreshing dish perfect for summer picnics.
Creamy Tomato Basil Chicken Ravioli – Indulge in a creamy pasta dish that’s sure to impress.

Final Thoughts

This Vegan Carrot Chickpea Tuna Melt is an exciting twist on a beloved classic. It’s perfect for lunch, a quick dinner, or even a snack. With simple ingredients and easy preparation, it’s a dish that is sure to please everyone at the table. Don’t hesitate to experiment with flavors and toppings to make it your own. Enjoy every bite of this delightful and satisfying meal!

Share on Pinterest