Chickpea Salad Toasts Recipe
Photo: Emily Kate Roemer
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.
Ingredients
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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