When I was a pescetarian, I loved tuna melt. So I veganised the recipe using chickpeas, from which comes its name Chickpea Melt.
Not gonna lie, my friend told me the other day that it was the best dish I ever cooked for her. Indeed, the mixture is super tasty and will please the whole family for sure!
The recipe can be done with or without a food processor! The food processor will simply save you time by not having to cut your vegetables and crush your chickpeas by hand.
Prep : 10 min
Cooking : 15 min
Servings : 4
540 ml chickpeas (can or cooked)
3 stalks of celery
1 small onion
2 big garlic dill pickles
½ cup (125 ml) vegenaise (I used Hellmann's vegan mayonnaise)
1 tsp (5 mL) Dijon mustard
Salt & pepper
4 vegan naan breads (I used Rivaj brand found at Coscto)
200 g grilling cheeze (I used Gusta’s italiano cheeze)
Coarsely chop chickpeas using a food processor or a potato masher. Transfer to a large bowl.
Chop celery, onion and pickles in small pieces using a food processor or a knife and add to the chickpeas.
Add the vegenaise, Dijon mustard and salt & pepper to the chickpea mixture. Mix well.
On a baking sheet, line up the naan breads and spread the mixture over each one. Garnish with cheeze.
Bake 15 minutes, or until topping is hot, then put on broil 1-2 minutes to toast lightly.
Original recipe by Your Weird Vegan Friend