Smashed Chickpea Salad Toasts - Casa De Suna

All, Breakfast/Brunch, Recipes

Smashed Chickpea Salad Toasts

By Casa de Suna

Published Mar 30

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If you've been sleeping on smashed chickpeas, this is the recipe to try.

It has all the satisfying, spreadable texture of a classic tuna salad. Just brighter, with lots of lemon, cilantro, and green onion. The jalapeño adds a subtle kick (leave it out if you’re spice-averse, no judgment).

How to Make It

Difficulty: Easy

Overall Time: 25 min

Prep Time: 25 min

Serves: 2 to 4

INGREDIENTS

½ cup very coarsely chopped cilantro leaves and tender stems

1 can (540 mL) chickpeas, drained and rinsed

¼ cup mayonnaise

2 tsp fresh lemon juice

½ tsp kosher salt

1 green onion, thinly sliced

¼ jalapeno, seeded and very finely chopped, plus extra for garnish (optional)

2 to 4 slices sourdough bread, toasted

Thickly sliced iceberg lettuce to assemble

1 just-ripe avocado, halved, pitted and thinly sliced

Nigella seeds

INSTRUCTIONS

Pulse cilantro in the bowl of a food processor until very finely chopped. Add chickpeas and continue to pulse, 5 or 6 times, just until coarsely chopped. Set aside.

Whisk mayonnaise with lemon juice and salt in a medium bowl until combined. Add chickpea-mixture, green onion and jalapeno, stirring just until combined.

Top toasted bread with sliced lettuce, then spoon over chickpea-mixture. Top with avocado, nigella seeds and more jalapeno, if using. Serve immediately.

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