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Chickpea-Based Tuna Melt

Craving an ultimate tuna melt? One that is seafood free, dairy-free and does not sacrifice on flavor, texture, or taste? Just as good as the real thing, this Chickpea-Based Tuna Melt uses Nurishh Cheddar Style Slices for the ultimate meltability and tanginess that will leave you swimmingly happy.

Created by Spike Mendelsohn, @SpiketheChef

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Prep Time

15 Minutes

Cook Time

10 Minutes

how to make

  • Preheat oven to 375 degrees.
  • In a large bowl, mash chickpeas/garbanzo beans with the back of a fork or potato masher.
  • Add the lemon juice and zest and fold into mashed garbanzo beans.
  • Add the red onion and celery and fold.
  • Add the vegan mayo, cayenne, celery seed, parsley flakes and garlic powder. Fold in gently to combine. Add salt and pepper to taste.
  • In a separate small bowl, combine the diced pickle, pickle juice and the crushed nori and whisk to reconstitute the nori. Add this mixture to the large bowl and fold in gently.
  • Spread butter on one side of each slice of bread and set butter side down on a sheet tray.
  • Add one piece of Nurishh Cheddar Style Slices to each dry side of bread.
  • Add two tbsp of the chickpea-tuna mixture on top of the cheese on four slices of the bread.
  • Add two dill pickle chips on top of the chickpea tuna.
  • Top each sandwich with remaining bread and cheese slices and press down gently.
  • In a large, non-stick sauté pan, melt 2 tbsp of vegan butter over medium heat until just bubbling.
  • Add the Chickpea Tuna Melt (working in batches if needed to not over-crowd the pan) and toast on both sides on medium heat until golden brown, 2-3 minutes per side. Place back on sheet tray when finished.

finishing touches

  • When ready to serve, place the sheet tray with the toasted sandwiches in the oven for 5 minutes for optimal melting and toasty-ness.
  • Remove from oven and season the top slice with a little salt and pepper.
  • Serve and enjoy.

what you need

  • 8 Nurishh Cheddar Style Slices
  • 2 x 15 oz cans of chickpeas/garbanzo beans - drained and rinsed
  • Juice and zest of 1 lemon
  • 1/2 cup celery, diced small
  • 1/2 cup red onion, diced small
  • 6 tbsp vegan mayo
  • 1 tbsp dried parsley flakes
  • 1/4 tsp cayenne pepper
  • 1/4 tsp celery seed
  • 1/4 tsp garlic powder
  • 1 tbsp crushed nori sheets
  • 2 tbsp dill pickle, diced small
  • 1 tbsp pickle brine
  • Additional slices of dill pickle for serving
  • Salt & pepper to taste
  • 3 tbsp room temperature vegan butter, for spreading
  • 8 slices of your favorite bread – we recommend a thick cut Texas Toast