Friday, April 4, 2014

Chickpea Melts with Horseradish Vegan Mayonnaise

It's time to do a little spring cleaning at the Smith house and this sandwich will be perfect for our "snack" break.  I'd normally have a nice big bowl of tomato soup to go along side but since we are in spring cleaning mode, and there is serious work to be done, we'll stick to a little lighter snack.

Chickpea Melts with Horseradish Vegan Mayonnaise
Adapted from Food Network Magazine

4             tablespoons veganaise
1            can 15 oz. chickpeas, drained and smashed
1            celery stick, finely diced
2            scallions, finely diced
2            teaspoons apple cider vinegar
1            tablespoon whole-grain mustard
1            tablespoon prepared horseradish
              salt and pepper
              bread, lightly toasted
              vegan cheese – slices or shredded
1            tomato, sliced
1            avocado, sliced (optional)
              vegan butter for spreading on toast

Position rack in the upper third of the oven and preheat to 475

Drain and mash chickpeas, add all dressing ingredients to chickpeas and mix well. 

Spread vegan butter or mayo onto lightly toasted bread slices, mound the tuna mixture on top and pat it into an even layer.  Top each with a slice of vegan cheese or sprinkle with shredded vegan cheese.  Season the tomato and avocado slices with salt and pepper then lay on top of shredded vegan cheese.  Add another layer of shredded cheese.  Bake until cheese melts, 5-7 minutes. 

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