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side view of a halved vegan chickpea melts with pesto

Pesto Chickpea Melt Recipe

A healthy pesto chickpea melt sandwich made with capers, red onion, basil, and vegan cheese. This is the perfect make-ahead plant-based lunch with a gluten-free option.
Course Entree
Cuisine American
Keyword chickpea salad, chickpea tuna melt, smashed chickpea, vegan tuna melt
Prep Time 5 minutes
Cook Time 2 minutes
Total Time 7 minutes
Servings 4 servings
Calories 307kcal


  • 1 can chickpeas , drained + rinsed
  • 2 tablespoons mayo (vegan if wanting to make this 100% vegan)
  • 1 teaspoon whole grain mustard
  • 2 teaspoons chopped capers
  • 1 tablespoon chopped red onion
  • 2 tablespoons vegan pesto , divided
  • Generous pinch of salt + pepper
  • 4 slices dairy-free cheese
  • 4 slices whole grain bread
  • 4 slices tomato


  • Mash the chickpeas in a large bowl. Add the mayo, mustard, capers, onions, basil, two teaspooons of pesto, salt and pepper. Mix together.
  • Spread 1 teaspoon of pesto on each slice of bread. Divide the chickpea salad evenly across all four slices of bread. Top each slice of bread with a slice of tomato and a piece of cheese.
  • Place on a baking sheet, into the toaster oven and cook for 5 - 6 minutes until the cheese is melted.
  • Cut in half and enjoy!


Serving: 1piece of bread | Calories: 307kcal | Carbohydrates: 36g | Protein: 8g | Fat: 14g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 9mg | Sodium: 737mg | Potassium: 160mg | Fiber: 7g | Sugar: 3g | Vitamin A: 98IU | Vitamin C: 1mg | Calcium: 97mg | Iron: 2mg