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.
Prep Time5 minutesmins
Course: Main Course
Cuisine: American
Keyword: chickpeas, quick, toast
Servings: 6toasts
Ingredients
Smashed Chickpea Salad
119 oz canchickpeasrinsed and well-drained (~2 cups)
3tablespoonsmayonnaise or plain Greek yogurt
1tablespoonmaple syrup
1teaspooncurry powder
½teaspoon salt
wholegrain bread
Toppings (optional but highly recommended)
arugula
feta cheesecrumbled
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.