Vegan Carrot Chickpea Melts From Jenné Claiborne

Ingredients

• 1 (15.5-ounce) can chickpeas, drained and rinsed
• 2 medium carrots, peeled and shredded (by hand or food processor)
• 1/3 cup The Vurger Co. Original Vegan Mayo
• 2 teaspoons Dijon mustard
• 2 teaspoons ume plum vinegar, plus more to taste
• 1 teaspoon celery seeds
• 2 teaspoons dulse seaweed flakes
• Kosher salt, to taste
• Vegan butter, for toasting the bread
• 8 slices sourdough bread
• 4 to 8 slices of your favorite vegan cheese

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