Vegan Carrot Chickpea Melts From Jenné Claiborne
Ingredients
- 1 (15.5-ounce) can chickpeas, drained and rinsed
- 2 medium carrots, peeled and shredded (by hand or food processor)
- 1/3 cup The Vurger Co. Original Vegan Mayo
- 2 teaspoons Dijon mustard
- 2 teaspoons ume plum vinegar, plus more to taste
- 1 teaspoon celery seeds
- 2 teaspoons dulse seaweed flakes
- Kosher salt, to taste
- Vegan butter, for toasting the bread
- 8 slices sourdough bread
- 4 to 8 slices of your favorite vegan cheese
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