Easy “Cheezy” Veggie Melts

5.0 (1 reviews)

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

• 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.

Makes 3 servings

Get PETA Updates

Stay up to date on the latest vegan trends and get breaking animal rights news delivered straight to your inbox!

By submitting this form, you’re acknowledging that you have read and agree to our privacy policy and agree to receive e-mails from us.

 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind