Heart of palm and smashed chickpeas take the place meat in these vegan lobster rolls. Super easy to make and perfect for summer lunches!
- 1 cup cooked or canned chickpeas, drained and rinsed
- 1 (14 ounce or 400 gram) can or jar heart of palm, roughly chopped (¼ to ½ inch chunks)
- 1 medium celery stalk, diced
- 2 tablespoons vegan mayonnaise
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh chives
- 1 tablespoon chopped fresh dill
- 1 teaspoon Old Bay seasoning
- ½ teaspoon sweet paprika, plus more for topping
- Salt & pepper, to taste
- 4 hot dog rolls
- 2 tablespoons vegan butter, melted
-
Place the chickpeas into a large mixing bowl and roughly mash them with a fork or potato masher. You want about half of them to be smashed.
-
Add the heart of palm, celery, mayonnaise, lemon juice, chives, dill, Old Bay, and paprika. Gently stir the mixture until the ingredients are evenly distributed.
-
Taste-test the mixture and season it with salt and pepper to taste. Adjust any other seasonings to your taste.
-
Place a medium skillet or grill pan on the stove over medium heat.
-
Brush the sides of one of the hot dog rolls with butter, covering the entire outer surface with a thin coating, then place the roll in the skillet. Repeat and add another roll (or as many as you can fit in a batch).
-
Toast the hot dog rolls in batches, toasting each roll for 1 to 2 minutes per side.
-
Stuff the filling into the buns and serve.