Description
Creamy chickpea salad spread on hearty slices of toast, piled high with peppery arugula and topped with salty feta crumbles, sweet dried cranberries and a drizzle of olive oil.
Ingredients
Scale
Smashed Chickpea Salad
- 1 19 oz can chickpeas (rinsed and well-drained (~2 cups))
- 3 tablespoons mayonnaise or plain Greek yogurt
- 1 tablespoon maple syrup
- 1 teaspoon curry powder
- ½ teaspoon salt
- wholegrain bread
Toppings (optional but highly recommended)
- arugula
- feta cheese (crumbled)
- dried cranberries
- olive oil
- chili flakes
Instructions
- Prepare the smashed chickpea salad. In a medium bowl, mash chickpeas with a fork until your desired texture is achieved. Mix in mayo or Greek yogurt, maple syrup, curry powder and salt. Set aside.
- Toast wholegrain bread.
- Assemble. Spread an even layer of smashed chickpea salad on your slice of toast. Top with arugula, crumbled feta cheese and dried cranberries. Finish with a drizzle of olive oil and sprinkle of chili flakes.
Notes
The smashed chickpea salad can be prepped ahead of time and will keep well in the refrigerator for 4-5 days.
- Prep Time: 5 minutes
- Category: Main Course
- Cuisine: American