Mid-week lunches and weeknight dinners can be tricky. You’re tired, you’re hungry….you’re two seconds away from pushing PLACE ORDER on an overpriced delivery order….

We’ve all been there which is why I created this quick and easy Tuna Melt recipe. It comes together super fast and it’s meal-prep friendly, so you can easily make the vegan “tuna” in bulk a head of time and have it on hand. Which means dinner can be on the table in a matter of minutes.

Serve with a side salad or some sliced cucumbers and you’ll have yourself a warm, comforting meal that happens to be as nutritious as it is convenient!

Serves 4

• 1 15oz can chickpeas, rinsed and drained
• 1/2 lemon
• 1 stalk celery, finely chopped
• 3 tsp sweet pickle relish
• 5 tbsp garlic hummus
• lemon pepper, about a 1/2 tsp or to taste salt to taste
• sourdough bread
• spinach or lettuce
• shredded vegan cheddar cheese
• tomato slices

Rinse and drain chickpeas and pulse in a food processor a few times until coarsely chopped (you can also mash the chickpeas by hand using a fork or potato masher)

Add the hummus, chopped celery, relish, lemon, salt, and lemon pepper. Mix well, mashing as you go and set aside.

Then toast the sourdough and top with spinach leaves and a generous helping of chickpea “tuna.”

Sprinkle on some shredded vegan cheese and place the tomato slices on top. Then season with black pepper and broil for 2-3 minutes to melt the cheese.

Serve with cucumber spears dressed with fresh lemon, salt, and lemon pepper on the side.