1canquartered artichoke heartsdrained and cut in half
juice of half a lemon
salt and pepperto taste
Dijon mustardfor 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 ¾ 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.