Ingredients
For the melt
- Chickpeas |570g jar| drained and rinsed (I use Bold Bean)
- Nori sheets |2| very finely chopped with knife or scissors
- Spring onions |3| finely chopped
- Lemon |1| zest
- Mayo |100g| plant based for vegan option
- Chilli jam |4 spoonfuls|
- Mozzarella or cheese of choice |150g| good plant based alternatives exist
- Sourdough |4 slices| good quality
- Butter or oil |knob| to fry
Ingredients
For the salad
Method
Make chickpea “tuna”
- Add the chickpeas to a large bowl and coarsely mash with a fork
- Add the mayo, nori, spring onions and lemon zest
- Taste and season with salt and a little lemon juice if needed
Assemble melts
- Spread the chilli jam on one side of all the bread
- Assemble with bread, chilli jam side up, cheese, chickpea “tuna”, cheese, then the other slice of bread, chilli jam side down
Toast melts
- Add a knob of butter and or a little oil to a frying pan over a low–medium heat
- Toast the bread on either side, weighing down with a plate if needed until deeply golden on both sides
- Be patient as you want the bread to colour but the cheese to have enough time to melt too
Serve
- Remove from the pan
- Slice in half and enjoy
Method
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tuna-chickpea-chilli-jam-melt