I’m slightly nervous about today’s post; a recipe for Vegan Chickpea Tuna Melt. What’s to be nervous about with that? Well, the last time I wrote on this topic I received some hate mail. It appears some people have a thing for fast-swimming saltwater fish and believe it deserves to be in their sandwiches. Tuna are some of the fastest swimming open water fish, but they can’t outswim our ships. Some varieties have been overfished to the point of extinction. I guess it’s worth overcoming the fear of a little hate mail to help these beautiful creatures out. Besides, as comedian Jim Gaffigan points out, no one really technically likes fish. That’s why when we eat something that tastes bad, we say it tastes, “fishy.” See? Fish = tastes bad. Therefore no one really likes fish. Hey, if you have a problem with that logic, take your angry mail to Mr. Gaffigan on that one!
I love to multi-task. If I can plan a perfect errand trip it would involve going to the grocery store, followed by a stop at the bank, then a quick layover to pick up a book on hold from the library, and winding down with a swing through downtown’s kitchen gadget store for a new thingamy bob, all in an undeviated path. That’s what I call a great trip!
Today’s recipe is like my equivalent of a perfect errands trip because I get to cross off several items on my Perfect Recipe List. First off, I get to add it to my 100 Things to Do with Chickpeas series. Yeah!
I can also add this to my Vegan Sandwich Series too. I have a thing for series I guess. I think it started with Gilligan’s Island and went downhill from there.
I also had some lovely tomatoes from the farmer’s market that needed some attention. The problem was that they were almost too pretty to cut. So I decided to take a picture.
Finally, I stumbled upon a new vegan cheese that I was anxious to try. Daiya Foods now makes Provolone Slices. And I bought them right here…in the health food section of my suburban grocery store. I know what you’re thinking. Get out! But it’s true.
I was about to run out of ink in my pen from crossing so many things off my Perfect Recipe List, but I have two more to share with you. This is a perfect summer recipe – easy to make and it doesn’t heat up the kitchen (as long as you have a toaster oven).
Finally, the combination of flavors makes this one of the most deliciously simple meals I’ve had in a long time. It will be a go-to favorite in our house.
There. I’m done. Let the hate mail commence.
Chickpea Tuna Melt
- Chickpea Tuna Salad recipe
- Crusty bread, sliced (I used a French Baguette)
- Fresh tomatoes, sliced
- Daiya Provolone Cheese Slices
- Prepare the Chickpea Tuna Salad recipe as directed.
- Place your oven rack in the highest position and fire up the broiler. Note: I have a toaster oven and was able to use this quite easily for this recipe.
- Use a serrated knife to make several slices of the baguette. Another beautiful thing about this recipe is you can make these as you need them. If you’re having several people over, go ahead and slice the entire baguette. If it’s just you for lunch today, cut only a couple. Isn’t that perfect? Place the sliced bread on a baking sheet.
- Place a large spoonful of the Chickpea Tuna Salad on top of the sliced bread, using the back of your spoon to spread it across the bread. Place one slice of tomato over the Chickpea Tuna Salad.
- Place one slice of Daiya Provolone Cheese on top. If you have looked and can’t find this cheese, feel free to substitute with another vegan cheese.
- Place the baking sheet in the prepared oven (or toaster oven) and broil until the cheese turns a nice color of golden brown (it should take about 3 – 4 minutes).
- Allow to cool slightly before serving.
I consider myself a tuna lover…I just don’t want to eat them. I like to think of them out in the sea doing all the things that tuna like to do. So if you’re a tuna lover like me I hope you enjoy this sandwich as much as I did!