Chickpea Salad Toasts Recipe
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.