Easy "Cheezy" Veggie Melts
- 12 sun-dried tomato halves
- 1 15-oz. can chickpeas, rinsed and drained
- 4 Tbsp. finely chopped green bell pepper
- 4 Tbsp. finely chopped red onion
- 4 Tbsp. vegan mayonnaise (try Nayonaise or Veganaise brand)
- 1 Tbsp. lemon juice
- 1/2 tsp. onion powder
- 1/4 tsp. garlic powder or 1 tsp. fresh garlic, minced
- 1/4 tsp. paprika
- 3 whole-wheat pita breads
- 6 slices mozzarella soy cheese
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Preheat the oven to 375ºF. Pour boiling water over the tomato halves, let sit for 10 minutes, then drain and chop. In a large bowl, mash the chickpeas with a potato masher. Add the green pepper, onion, mayonnaise, lemon juice, onion powder, garlic, and paprika and mix well. Divide each piece of pita bread into 2 round halves and place on baking sheets. Spread 1/6 of the chickpea mixture on each piece of bread and top with the tomatoes. Bake for 7 minutes. Top each pita half with 1 slice of soy cheese and bake for 3 more minutes. Serve open-faced.
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