Description
Looking for a filling, protein-packed sandwich without the meat? These Chickpea Salad Melts are the answer.
Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 2–3 tablespoons vegan mayonnaise (or regular mayo)
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1/4 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon salt
- Black pepper, to taste
- 1/4 cup finely diced celery
- 1/4 cup finely diced red onion
- 1 tablespoon chopped dill pickles or relish
- 1/4 cup shredded vegan cheese or regular cheese
- 8 slices of bread (whole grain, sourdough, or gluten-free as needed)
- Vegan butter or olive oil for grilling
Instructions
Step 1: Mash the chickpeas
Place rinsed chickpeas in a large bowl. Use a fork or potato masher to mash them until flaky but not totally smooth — you want some texture.
Step 2: Add the dressing
Stir in the vegan mayo, mustard, lemon juice, garlic powder, paprika, salt, and pepper. Mix until well combined.
Step 3: Fold in veggies and extras
Add celery, onion, and pickles. Mix everything until evenly distributed.
Step 4: Assemble the sandwiches
Spread the chickpea salad evenly on 4 slices of bread. Sprinkle shredded vegan cheese on top. Close with the other 4 slices.
Step 5: Toast to perfection
Heat a skillet or grill pan over medium heat. Lightly butter or oil the outside of each sandwich. Grill each side for 3–4 minutes or until golden brown and the cheese is melted.
Step 6: Serve
Slice in half and serve warm with a side salad, soup, or chips.
Notes
- Don’t over-mash the chickpeas—leave small chunks for better texture.
- Add just enough mayo for creaminess; too much will make it soggy.
- Toasting the bread adds crunch that contrasts beautifully with the creamy filling.
- Prep Time: 10
- Cook Time: 8
- Category: Dinner
- Cuisine: American
Nutrition
- Serving Size: 4 sandwiches
- Calories: 190
- Fat: 5g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 8g
Keywords: Chickpea Salad Melts