There’s something quietly satisfying about a dish that feels both simple and thoughtful. Maybe it’s the texture, hearty yet light, or the way fresh herbs and bright flavors come together in a way that feels both nourishing and indulgent.
Our Vegan Open-Faced Chickpea Salad Melt has become a favorite for guests looking for something a little different at the breakfast table. Like many recipes in the Williams House kitchen, it’s guided by intuition and a love for ingredients that speak for themselves.
At the Williams House, accommodating each guest thoughtfully is part of the experience. This is one of my favorite dishes to prepare, easily adapted as a delicate tea sandwich for afternoon service, or offered as a satisfying option for vegan, vegetarian, or dairy-free guests.
Ingredients:
- 15 oz can of organic unsalted chickpeas, rinsed and patted dry
- 2 tablespoons of chopped red onion
- ¼ cup of finely chopped fresh parsley and dill
- 1 tablespoon of sweet pickle relish
- ½ clove of minced garlic
- 2 teaspoons of red wine vinegar
- 2 teaspoons of Dijon mustard
- Sliced sourdough bread
- Sliced avocado
- Sliced heirloom tomatoes
- Vegan mozzarella
- Olive oil
Instructions:
- In a mixing bowl, mash chickpeas until flaky.
- In a small dish, combine the garlic and vinegar, then let it rest for a few minutes.
- In the meantime, add the onion, parsley, dill, mayo, relish, and mustard to the mashed chickpeas and stir to combine. Stir in the vinegar and garlic mixture. Cover and refrigerate for 1 day.
- To assemble the melt, brush the bread with olive oil and toast it in a 350-degree oven until lightly golden brown. Then layer the bread with sliced avocado, chickpea salad, sliced tomato, and mozzarella.
- Bake until the cheese melts and then top with some more parsley and dill.
