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!
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.