Side view of vegan chickpea melt with micro greens on a bun

Vegan Chickpea Melt

  • Author: Lexi
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 4-6 servings 1x
  • Category: Lunch


This vegan alternative to a tuna melt is equally delicious and a great way to change up your lunch routine.



Chickpea Salad:

  • 1 cup raw cashews, soaked for 1 hour in hot water or 24 in room temp water
  • 1 tsp miso
  • 1/4 cup filtered water
  • 1 tbsp lemon juice
  • 1 tsp apple cider vinegar
  • 1 1/2 tsp dijon mustard
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/4 cup olive oil
  • 1 16. oz can chickpeas, drained
  • 1/3 cup diced cucumber
  • 1/2 cup shredded carrot
  • 1/3 cup diced celery
  • 2 tbsp sunflower seeds (optional)
  • ΒΌ fresh chopped dill
  • 1 1/2 tbsp chives



Chickpea salad:

  1. Soak cashews for 1 hour in hot water or 2-4 hours in room temp water. Drain and rinse cashews.
  2. Add miso, water, lemon juice, mustard, apple cider vinegar, garlic, salt and pepper to blender.
  3. Blend until starts to form a smooth paste.
  4. Slowly stream in olive oil and continue blending until smooth. Taste and adjust spices as needed.
  5. In a bowl, stir together chickpeas, cucumber, carrot, celery, sunflower seeds, dill and chives. Pour sauce over mixture and stir well to coat.


  1. Preheat oven to 350 F.
  2. Place two slices of Chao on the bottom half of bread. Bake for 5-7 minutes, until cheese is melty.
  3. Remove from oven and top with chickpea salad, onions, greens, and another slice of bread spread with avocado.


Make the chickpea filling up to a week ahead to pull this sandwich together quickly.