Photo: Caitlin Bensel
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.
How to Make It
Step 1
Place chickpeas in a bowl; coarsely mash. Stir in celery, pickle, mayonnaise, onion, lemon juice, salt, and pepper.
Step 2
Spread about 2/3 cup chickpea salad onto each slice of toasted bread.
