Chickpea Salad Toasts

Chickpea Salad Toasts

Today’s Recipe: Chickpea Salad Toasts

Total Time30 mins
Course: Breakfast
Keyword: chickpea salad toasts
Yield: 4 Servings
Author: Andrea Ducios


  • 4 ½ inch 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 mayonnaise
  • ¼ cup plain yogurt
  • 1 ½ tbsp apple cider vinegar
  • 1 ½ tsp Dijon mustard
  • 1 tbsp chopped fresh dill
  • ½ tsp kosher salt, plus extra 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)


  • Preheat oven to 375° F. 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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