Ingredients:

  • 1 can (15 oz) chickpeas, drained and rinsed
  • 3 tbsp vegan mayonnaise
  • 1 tsp Dijon mustard
  • 2 tbsp red onion, finely minced
  • 1 stalk celery, finely diced
  • 1 tbsp fresh lemon juice
  • 1 tbsp capers, drained and roughly chopped
  • 0.5 sheet nori, finely crumbled
  • 4 slices sourdough bread
  • 4 slices vegan sharp cheddar cheese
  • 1 Roma tomato, thinly sliced
  • 1 tbsp vegan butter
  • 0.25 tsp salt
  • 0.25 tsp black pepper

Instructions:

  1. In a large mixing bowl, add the drained chickpeas. Use a potato masher or fork to crush approximately 75% of the beans, leaving some whole for texture. Fold in the vegan mayo, Dijon mustard, red onion, celery, lemon juice, capers, and nori. Season with salt and pepper and stir until cohesive.
  2. Assemble the sandwiches by laying out the sourdough slices. Place one slice of vegan cheese on each piece of bread. On two of the slices, pile the chickpea mixture generously, then add 2-3 slices of tomato. Close the sandwiches with the remaining bread slices so that cheese is on both the top and bottom of the filling.
  3. Melt the vegan butter in a cast iron skillet over medium-low heat. Place the sandwiches in the pan and use a heavy second skillet or a sandwich press to weigh them down. Toast for 3–4 minutes until the bread is a deep mahogany gold, then flip and repeat on the other side until the vegan cheese is fully melted.