Carrot and chickpea "tuna" melts | epicuriantime.com

Ingredients

• One (15-ounce) can no-salt-added chickpeas, drained and rinsed
• 2 medium carrots (6 ounces total), scrubbed
• 1/3 cup vegan mayonnaise
• 1 tablespoon chopped fresh dill
• 2 teaspoons Dijon mustard
• 2 teaspoons ume plum vinegar, plus more to taste
• 2 teaspoons dulse seaweed flakes
• 1 teaspoon celery seeds
• Fine salt
• 8 teaspoons olive oil
• 8 slices sourdough or other sandwich bread
• 4 slices nondairy cheese