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Quick'n Easy Smashed Chickpea Salad Toasts

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 minutes
Course: Main Course
Cuisine: American
Keyword: chickpeas, quick, toast
Servings: 6 toasts

Ingredients

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.