Name: Chickpea Tuna Melt with Avocado and Dill
Yield: Makes 6 open-face sandwiches
Ingredients: 1 (15-ounce/430 g) can chickpeas, drained and rinsed, or 1½ cups (240 g) cooked chickpeas; 1 medium carrot, peeled and very finely chopped; 1 tablespoon dried onion flakes; 6 slices thick crusty bread; 1 rib celery, finely chopped; ¼ teaspoon salt Freshly ground black pepper; ¼ cup (60 ml) vegan mayo, store-bought or homemade; ¼ cup (35 g) finely chopped fresh dill; Flaky sea salt, such as Maldon brand (optional); 2 avocados, peeled, pitted, and sliced; ½ recipe Meadow Cheese, at room temperature; ½ cup (15 g) loosely packed fresh dill sprigs

Preparation info

Makes
6
open-face sandwiches

Difficulty
Easy

Appears in

I Can Cook Vegan

By Isa Chandra Moskowitz

Published 2019

About

Yeah, a tuna melt is good, but have you had one with avocado and dill? Now that’s a lunch! Or a dinner. Or a midnight snack. Vegan tuna salad has been around for a while, and it’s an extremely important building block of the vegan culinary world. Many a person has been seen eating it out of Tupperware in front of the fridge at 1 A.M. But scoop it onto warm toasty bread, smother it in cashew cheese, and place some fresh dill on top and it becomes a whole new game. Very Lower East Side Jewish