Serves 4

Ingredients

  • 4 ½"-thick slices sourdough bread
  • 2 Tbsp. extra-virgin olive oil
  • 1 (15-ounce) can chickpeas, drained
  • 1 small carrot, shredded (about ½ cup)
  • ¼ cup finely diced onion
  • ¼ cup vegan mayonnaise
  • ¼ cup plain soy yogurt
  • 1½ Tbsp. apple cider vinegar
  • 1½ tsp. Dijon mustard
  • 1 Tbsp. chopped fresh dill
  • ½ tsp. kosher salt, plus more to taste
  • ½ tsp. ground black pepper
  • 1 avocado, sliced
  • 1 Tbsp. lemon juice
  • 1 Granny Smith apple, thinly sliced
  • 2 cups packed arugula (2 ounces)

    Directions

    Active time: 15 minutes
    Total time: 30 minutes


    Preheat oven to 375°. Brush bread with olive oil, then toast until golden brown and crisp, about 8 minutes.

    In a large bowl, mash chickpeas with a potato masher, leaving a few whole if desired. Stir in carrot, onion, mayonnaise, yogurt, vinegar, mustard and dill. Season with ½ tsp. each salt and pepper. (Chickpea salad can be refrigerated, covered, up to 2 days.)

    When ready to serve, sprinkle avocado with lemon juice, then top each toast with apple, ¼ cup chickpea salad, avocado and arugula. Season with salt to taste, and serve.
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