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**Chickpea Cheesy Veggie Melts**
Looking for a fun and delicious way to get kids (and adults!) to eat more vegetables? These **Chickpea Cheesy Veggie Melts** are the perfect solution! Creamy chickpeas, fresh veggies, herbs, tanginess from ketchup, smoothness of mayonnaise, all sandwiched between buttery bread with melted cheese – it’s a mouthful!
Here’s what you’ll need:
– ½ cup boiled chickpeas
– 1 medium carrot, chopped (coarsely)
– ¼ cup parboiled green peas, chopped
– ¼ cup capsicum (bell pepper), chopped
– 1 small onion, finely chopped
– 1 piece of ginger (about ½-inch thick slice or grated), roughly chopped
– Optional: 1-2 sliced green chilies for extra heat and flavor
– 1 tsp mixed herbs seasoning
– 2 tbsp tomato ketchup
– 2 tbsp mayonnaise
– 1 tbsp butter, melted
– 4 slices of bread (sliced to your preference)
– ½ cup grated mozzarella cheese
**Instructions:**
1. Start by preparing the base – mash boiled chickpeas coarsely in a bowl.
2. Dice or roughly chop the carrot, onion, green peas, capsicum, ginger, and optional green chilies (if using).
3. Add all the chopped vegetables to the mashed chickpeas along with the herbs seasoning, ketchup, mayonnaise, and butter. Mix everything together until well combined.
4. Preheat your air fryer to 180°C (around 350°F). Prepare the bread by lightly buttering each slice generously.
5. Spread the vegetable mixture evenly onto one side of the buttered bread slices. Top with a generous sprinkle of grated mozzarella cheese on the other half or slice.
6. Place in the air fryer and cook for about 6-8 minutes at 180°C, until heated through and the cheese has melted and slightly browned.
These Chickpea Cheesy Veggie Melts are quick to make, packed with plant-based protein, and offer a customizable way to sneak in vegetables. Try whole wheat bread for an extra nutritional boost!
**Note:** This recipe is part of ‘Blogaberry Dazzle’ hosted by Cindy D’Silva and Noor Anand Chawla.
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**Pin it for later!**
**Related Recipes** Looking for a fun and delicious way to get kids (and adults!) to enjoy more vegetables? The **Chickpea Cheesy Veggie Melts** are here to save the day!
These plant-based heroes offer an easy, kid-friendly approach to incorporating veggies into your family’s diet. With creamy chickpeas as the base, fresh colorful vegetables like diced carrots and peppers, a touch of tangy ketchup for flavor, smooth mayonnaise, and the irresistible pull of melted cheese on toasted bread – they’re a winning combination!
**What You’ll Need:**
* **Base Layer:** ½ cup boiled chickpeas
* **Veggie Mixers:**
* 1 medium carrot (diced)
* ¼ cup parboiled green peas, chopped
* ¼ cup capsicum (bell pepper), chopped
* 1 small onion, finely chopped
* One piece of ginger – about ½-inch thick or grated, roughly chopped
* **Flavor Boosters:**
* 1 tsp mixed herbs seasoning
* 2 tbsp tomato ketchup
* 2 tbsp mayonnaise
* 1 tbsp melted butter (optional)
* **Assembly & Serving:** 4 slices of bread, preferably lightly buttered before assembly
**How to Make It:**
1. Mash the boiled chickpeas coarsely in a bowl.
2. Dice or roughly chop all your veggies (carrot, peas, peppers, onion) and ginger.
3. Combine the mashed chickpeas with the chopped vegetables, herbs seasoning, ketchup, mayonnaise, and melted butter in a mixing bowl. Whisk everything together until well blended.
4. Preheat your air fryer to 180°C (around 350°F).
5. Butter each slice of bread lightly.
6. Spread the chickpea-veggie mixture evenly onto one side of the buttered bread, then top with a generous sprinkle of grated mozzarella cheese on the other half/slice.
7. Place in the air fryer and cook at 180°C for approx. 6-8 minutes until warm through and cheesy!
These **Chickpea Cheesy Veggie Melts** are quick to whip up, packed with plant-based protein, and provide a sneaky way to boost nutritional value! Using whole wheat bread adds an extra healthful punch.
**Pro Tips:**
* Mix-ins & Variations:
* You can experiment with different types of bread – white sourdough or rye works well too.
* Feel free to add other veggies like corn, zucchini, cucumber, or spinach if you wish. Just adjust the texture by cooking them until they’re tender enough to mash easily without making the mixture too wet.
**Note:** This recipe is part of ‘Blogaberry Dazzle’ hosted by Cindy D’Silva and Noor Anand Chawla.
Enjoy your delicious creation!
