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Smashed Chickpea Salad Toasts

Photo: Caitlin Bensel
Active time 4 mins
Total time 1 min
Yield

Serves 3 (serving size: 1 topped toast)

A little reminiscent of both tuna salad and egg salad, this combo of coarsely mashed chickpeas, mayo, pickles, celery, and onion is all at once creamy, crunchy, and toothsome. We like serving it as an open-faced tartine or toast, but you can also sandwich it between two bread slices or serve it with whole-grain crackers. For a vegan version, choose a vegan mayo, and you’ll be good to go.

Ingredients

  • 1 (15-oz.) can unsalted chickpeas, drained and rinsed
  • 1/4 cup diced celery
  • 1/4 cup diced dill pickle
  • 1/4 cup canola mayonnaise
  • 2 tablespoons minced red onion
  • 1 1/2 teaspoons fresh lemon juice
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 3 (1 1/2-oz.) slices whole-grain bakery bread, toasted

Nutrition Information

  • calories 305
  • fat 7.6 g
  • satfat 0.3 g
  • monofat 3.4 g
  • polyfat 2.6 g
  • protein 13 g
  • carbohydrate 45 g
  • fiber 8 g
  • cholesterol 0.0 mg
  • iron 3 mg
  • sodium 632 mg
  • calcium 136 mg
  • sugars 4 g
  • Est. Added Sugars 1 g

How to Make It

  1. Place chickpeas in a bowl; coarsely mash. Stir in celery, pickle, mayonnaise, onion, lemon juice, salt, and pepper. 

  2. Spread about 2/3 cup chickpea salad onto each slice of toasted bread.