This chickpea melt sandwich is a take on the classic tuna melt, except it’s made with chickpeas instead of tuna, adding more nutrients and fiber. And let me tell you, this sandwich is filled with so many great textures and flavors; it’s made with simple ingredients and all done in about 15 minutes.
To make this sandwich, I used jarred chickpeas, which are the same thing as the canned ones. If you prefer, you can use dried chickpeas. Just soak them overnight in plenty of water and then simmer the following day for 1 to 2 hours or until tender.
For the bread I used sourdough sandwich bread. But you can use whatever type of bread you like or whatever you have on hand. The same goes for the cheese; I prefer cheddar, but any cheese that easily melts will work.
TIPS & TRICKS to Make this Recipe: If you see your cheese is not melting when cooking your sandwich, just add a lid on the pan. You can make the chickpea mixture ahead of time and add it to the fridge. It will hold for up to 3 to 4 days in an airtight container.
Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
SPANISH CHICKPEAS I USED (10% OFF Your Order with Coupon Code ONAFORK)
SPANISH OLIVE OIL (10% OFF Your Order with Coupon Code ONAFORK)
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Watch the Video Below on How to Make The ULTIMATE Chickpea Melt Sandwich
The ULTIMATE Chickpea Melt Sandwich
Ingredients
- 1 jar chickpeas (same as canned) 25 oz / 700 grams
- 3/4 cup low fat mayonnaise 180 grams
- 1 tbsp dijon mustard 15 grams
- 1/3 cup chopped red onion 60 grams
- 1 clove garlic (finely grated)
- 1/4 cup chopped dill pickels 35 grams
- 2 tbsp chopped parsley 8 grams
- 2 tsp lemon juice 10 ml
- 8 slices sourdough bread
- 4 slices cheddar cheese
- 2 tbsp butter 28 grams
- sea salt & black pepper
Instructions
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Drain the jarred chickpeas into a colander and rinse under water, then shake off any excess water and transfer the chickpeas into a large bowl, using a potato masher or large fork mash down on the chickpeas until they are well mashed
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Once the chickpeas are mashed, add in the mayonnaise, dijon mustard, chopped red onion, grated garlic, chopped dill pickels, and chopped parsley, then add in the lemon juice and season with sea salt & black pepper, mix together until well mixed
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Butter the 8 slices of sandwich bread on one side, then add 4 of them over some parchment paper buttered side down, evenly spread the chickpea mixture over each slice of bread, then top off each one with a slice of cheddar cheese and the other slice of bread butter side up
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Heat a nonstick fry pan with a medium heat
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After a couple of minutes add in the sandwiches (cook in batches to not overcrowd the pan), go for 3 to 4 minutes per side or until the cheese is melted and the slices of bread are golden and crisp, serve at once, enjoy!
Recipe Notes
Get the Jarred Spanish Chickpeas I used to make this Recipe (10% OFF Your Order with Coupon ONAFORK)
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