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Adapted from “Sweet Potato Soul Vegan Vibes” by Jenné Claiborne (Rodale, 2025).
Ingredients
One (15-ounce) can no-salt-added chickpeas, drained and rinsed
2 medium carrots (6 ounces total), scrubbed
1/3 cup vegan mayonnaise
1 tablespoon chopped fresh dill
2 teaspoons Dijon mustard
2 teaspoons ume plum vinegar, plus more to taste
2 teaspoons dulse seaweed flakes
1 teaspoon celery seeds
Fine salt
8 teaspoons olive oil
8 slices sourdough or other sandwich bread
4 slices nondairy cheese
Preparation
Position a rack in the middle of the oven and preheat to 375 degrees.
In a large bowl, use a fork to coarsely mash the chickpeas.
Using the fine side of a box grater, shred the carrots. Add them to the bowl with the chickpeas. Add the vegan mayonnaise, dill, mustard, vinegar, dulse and celery seeds, and stir to thoroughly combine. Taste, and season with more vinegar and with salt, if desired.
Build the sandwiches on a large sheet pan: Brush 1 teaspoon of the olive oil on one side of each of the bread slices, and arrange the slices oil side down. Top half of the slices with a slice of vegan cheese and about 1/2 cup of the chickpea mixture. Top the sandwiches with the remaining bread slices, oil side up.
Bake for about 10 minutes, flipping the sandwiches halfway through, or until the bread is golden brown and the cheese is starting to melt. Serve warm.
* Substitutions:
Chickpeas: cannellini, navy or other white beans
Canned beans: 1 1/2 cups home-cooked beans
Ume plum vinegar: rice vinegar, preferably unseasoned
Dulse flakes: any other seaweed flakes (nori, wakame or a blend), or omit
Celery seeds: dill seeds
main ingredients:
type of recipe:
sandwich
type of dish:
main
cuisine:
United-States-of-America
specific recipes:
quick-and-easy
dietary considerations:
Type of meal:
lunch
