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Mashed Chickpea Melt with Tomatoes
and green salad

Active: 30 minTotal: 30 min

Don't tell the omnivores - but we may love this vegetarian take on tuna salad even more than the original! Made with mashed chickpeas, this salad is quick with classic flavors.
Smarts: This chickpea salad is highly customizable, so add more mayo, pickles, shallots, lemon juice or even some red pepper flakes if you'd like.

Tags

Ingredients

Servings:
4
Metric
Mashed Chickpea Melt with Tomatoes:
  • Shallots - 1 clove, diced
  • Pickles, any type (opt) - 1 Tbsp, chopped (sub pickle relish)
  • Beans, garbanzo (14 oz / 397 g) - 2 cans, drained and rinsed
  • Mayonnaise - 2 Tbsp
  • Mustard, Dijon - 1 tsp
  • Lemon juice - 1 tsp
  • Tomatoes, medium - 2, thinly sliced
  • Bread, sandwich - 8 slices
  • Cheese, provolone - 4 slices (sub any sliced cheese)
Green Salad with Radishes and Snap Peas:
  • Lemon juice - 1 Tbsp
  • Mustard, Dijon - 1 tsp
  • Honey - 1 tsp
  • Lemon zest - 1/2 tsp
  • Oil, olive - 3 Tbsp
  • Snap peas, fresh - 8 oz, thinly sliced
  • Radishes - 5, halved and sliced
  • Mixed greens - 5 oz

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Prep

  1. Shallots / Pickles - (If prepping right before cooking, turn on the broiler before continuing with prep.) Prep as directed and combine. (Can be done up to 5 days ahead)
  2. Make vinaigrette - Whisk together lemon juice (portion for vinaigrette), mustard, honey, and lemon zest. Add oil while whisking. (Can be done up to 5 days ahead)
  3. Make chickpea salad - Drain and rinse beans. Transfer to a mixing bowl and mash with a potato masher or fork. To beans, add shallots, pickles, mayonnaise, mustard, and lemon juice (portion for chickpeas). If you would like it to be creamier, add some additional mayonnaise. Taste and season with some salt and pepper. (Can be done up to 4 days ahead)
  4. Snap peas / Radishes / Tomatoes - Prep as directed.

Make

  1. Turn on the oven’s broiler (use the low setting if available). Place an oven rack at least 6” / 15 cm from the heat source.
  2. Place bread in a single layer on a sheet pan.
  3. Slide pan under broiler until bread is lightly toasted, 2 to 3 minutes.
  4. Top toasted bread with chickpea salad and sliced tomato. Tear cheese in half and top each piece of bread with 1/2 a slice of cheese. Slide pan back under the broiler and continue toasting until cheese is melted, 3 to 4 minutes more.
  5. Just before serving, combine snap peas, radishes, and mixed greens in a large mixing bowl. Add vinaigrette until dressed to your liking. Toss everything to combine. Season with some salt and pepper.
  6. Serve chickpea melts with salad on the side. Enjoy!

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Reviews

This meal has 22 reviews

This is a solid tuna melt. The shallots really make it, plus we had homemade pickles for some extra kick. Yummy and simple.

By: Jenn
Posted: Jun 14, 2019
Diet: Original

Husband loved this meal but the rest of the family wasn't sold.

By: Catherine
Posted: Jun 10, 2019
Diet: Gluten-free

Simple and tasty. Not a showstopper, but good.

By: Jenna
Posted: Jun 06, 2019
Diet: Original

This was really easy and was not something I would typically think to make for dinner.

By: Rachel
Posted: Jun 04, 2019
Diet: Original

So quick and easy!

By: Karen
Posted: May 28, 2019
Diet: Vegetarian

I love how convenient this one is - will definitely eat it again. I didn't like the tomato on it so I sliced it up and ate it on the side.

By: Andrea
Posted: May 23, 2019
Diet: Original