This original recipe comes from The Kitchn. It was really good. The umeboshi vinegar really gave it a salt water sea taste, found mine in a health store. I feel like dulse flakes might work here too! I got around 4 servings (where two pieces of toast is one serving).
Chickpea "Tuna" Melt
1 (15.5-ounce) can chickpeas, drained and rinsed (or 1 1/2 cups cooked from dried)
1/4 cup vegan mayonnaise (I used Veganaise)
1 Tbls whole grain or djion mustard
1 1/2 Tbls umeboshi vinegar
2 tps celery seeds (I used celery salt)
1/4 cup chopped celery, from about one rib
2 tablespoons sliced scallions, from about about two scallions
Pinch cayenne pepper, optional
Freshly ground black pepper
GF vegan bread slices
Vegan cheese slices or shreds (I used Follow Your Heart slices)
Dill pickles for serving
Place chickpeas in the food processor and pulse two or three times to roughly chop.
Add remaining ingredients and pulse two or three times more to incorporate.
Toast bread and turn on grill/broiler.
Spoon on the chickpea mixture and top with the cheese.
Broil for a few minutes until cheese is melted or heated through.
Serve with dill pickle.