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Your List of Ingredients
2 medium carrots peeled and shredded (by hand or food processor)
1 15.5-ounce can chickpeas, drained and rinsed
1/3 cup vegan mayo
2 tsp Dijon mustard
2 tsp ume plum vinegar plus more to taste
1 tsp celery seeds
2 tsp dulse seaweed flakes
3 sprigs fresh dill minced
Kosher salt to taste
Vegan butter or olive oil for toasting the bread
8 slices sourdough bread
4 to 8 slices of your favorite vegan cheese
Directions
Preheat the oven to 375°F.
Place the chickpeas in a bowl and mash with a fork.
Stir in the carrots, vegan mayo, mustard, ume plum vinegar, celery seeds, and dulse seaweed flakes. Season with more ume plum vinegar and salt, to taste.
Food Processor Instructions
Shred the carrots in the food processor using the fine shredding attachment. Replace the attachment with the regular blade, and pulse to mince the pieces smaller.
Add the chickpeas, vegan mayo, mustard, ume plum vinegar, celery seeds, dulse, and dill to the processor and pulse until the chickpeas are chopped but still chunky. The texture should resemble tuna salad.
Season with more ume plum vinegar and salt to taste.
No Equipment Method
Place the chickpeas in a bowl and mash with a fork.
Stir in the carrots, vegan mayo, mustard, ume plum vinegar, celery seeds, and dulse seaweed flakes. Season with more ume plum vinegar and salt, to taste.
Assemble the Melt
Butter the slices of sourdough bread, then top one slice with a slice of vegan cheese and a scoop of the chickpea and carrot mixture. Top off the sandwich with the other slice of bread, then bake on a parchment-lined sheet pan for about 10 minutes, or until the bread is toasty and the cheese is starting to melt. Serve warm.