Step 1

In a small bowl of cold water, soak finely diced/minced celery and onion while you flake your chickpeas. Soaking in water makes the celery crunchier and takes away the stinky onion bite while leaving you sweetness and crunch.

Step 2

In a large mixing bowl, use a fork to flake the chickpeas. Do your best to get each bean, and don't worry about the skins coming loose. It adds extra flaky texture to be like tuna!

Step 3

To the bowl, add the vegan mayo, Dijon mustard, nori cut into small, thin slivers, pepper, and the drained celery and red onion.

Step 4

Mix well and taste for seasoning (I didn't need to add any extra salt but feel free to if you like)

Step 5

Toast your bread to your desired amount. Once toasted, add 1/3 cup of chickpea tuna mix to one slice.

Step 6

Add a slice of vegan cheese on top of the chickpea tuna mix, then pop that in the toaster oven on broil for 4 minutes or until it is melted to your liking.

Step 7

While that's toasting, butter the other slice of bread.

Step 8

Once the cheese is melted, add the buttered slice on top, and slice in half to enjoy!