CHICKPEA TUNA MELT

Cross a garbanzo-bean base with some sea kelp, lemon juice, crunchy celery, and onion for the most mouthwatering mock tuna sandwich this side of the Atlantic. Serve the slightly briny sandwich open-faced on a fresh ciabatta roll to complete the mock experience.

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» SERVES 2 «

1 (15-ounce) can garbanzo beans (chickpeas), drained and rinsed

1 cup chopped celery

¹/₂ cup chopped red onion

1 cup vegan mayonnaise

1 tablespoon fresh-squeezed lemon juice

1 teaspoon kelp granules*

1 teaspoon salt

¹/₂ teaspoon lemon pepper

2 ciabatta rolls

Olive oil (for brushing)

1 cup vegan mozzarella shreds, divided

*NOTE: If you cannot find kelp granules, you can substitute with a 2" × 2" piece of nori or sushi roll sheet, chop it very finely with a knife, or run it through a coffee grinder to get a very fine chop.

1. Preheat oven to broil.

2. In a large bowl, lightly mash garbanzo beans to a coarse texture. Mix in celery, onion, mayonnaise, lemon juice, kelp granules, salt, and lemon pepper. Stir to combine completely.

3. Split ciabatta rolls and brush each cut side lightly with olive oil. Divide chickpea mixture between the four halves and top each half with ¹/₄ cup cheese.

4. Broil until cheese is melted and bread is toasted, 4–5 minutes.