This Chickpea Artichoke Salad Tartines recipe is easy for a light and fresh meal or served as an appetizer. A chickpea salad toast that is gluten-free and dairy-free!
We recently returned home from a visit to New York City. When walking through the area I used to work there, I passed by a favorite little lunch spot that serves the best tartines.
The tartines there, or open-faced sandwiches, came with a variety of toppings or salads. Perfect warm-weather meals or quick light lunches.
Chickpea Artichoke Salad Ingredients
Keeping things light and fresh for our fancy toasts today, here’s what you’ll need:
- 1 can quartered artichoke hearts
- 1 can chickpeas
- lemon juice
- olive oil
- Dijon mustard
- gluten-free baguette or sliced bread
Now, there are two elements to our chickpeas in this recipe. The majority of the chickpeas will be smashed while keeping a small portion intact.
This will help slightly bind the elements of the salad and help anchor them a bit to the bread.
To help with the smashing or smooshing process, the recipe calls for soaking the chickpeas for about 5 minutes in hot water beforehand.
All in the name of a better smush.
Tips for Chickpea Artichoke Salad Tartines
As mentioned above, soaking the chickpeas in hot water for before mashing is helpful but not completely necessary.
If using gluten-free sliced bread instead of a baguette, I would recommend lightly toasting the slices before spreading the Dijon mustard and chickpea artichoke salad on top.
And, if you are in the mood for a full on sandwich, add a little avocado, maybe some lettuce, and you are set!
Looking for more light salads for summer? Katie’s Italian pasta salad should be on your list.
More Appetizer Recipes
Chickpea Artichoke Salad Tartines
- 1 can chickpeas drained and rinsed
- 2 ribs celery chopped
- 1 can quarterd artichoke hearts drained and cut in half
- 1/2 teaspoon minced garlic
- 1/4 cup parsley chopped (optional)
- 1 tablespoon olive oil
- juice of half a lemon
- salt and pepper to taste
- Dijon mustard for bread
- gluten-free bread or baguette
- Place chickpeas in a large bowl. Cover with boiling water and allow to sit for 5 minutes. Drain, and return to bowl. Using a fork, smash about 3/4 of the chickpeas. Add celery, artichoke hearts, minced garlic, parsley, olive oil, lemon juice, and salt and pepper. Stir to combine. Place in refrigerator for 20-30 minutes to chill.
- If you are not using baguette slices, lightly toast slices of bread. Spread a generous amount of Dijon mustard onto each slice. Top each slice with chickpea artichoke salad. Serve immediately.
- Chickpea Artichoke Salad can be made a day ahead of time. Store in an airtight container in the refrigerator until ready to assemble tartines.