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Chickpea Artichoke Salad Tartines

Chickpea Artichoke Salad Tartines

This Chickpea Artichoke Salad Tartines recipe is easy for a light and fresh meal or served as an appetizer. A smashed chickpea salad on toast that is gluten-free and dairy-free!
Course Appetizer, Main Course
Cuisine American
Prep Time 10 minutes
Chilling Time (optional) 30 minutes
Total Time 40 minutes
Servings 8 servings
Calories 75kcal
Author Tessa


  • 1 can chickpeas drained and rinsed
  • 2 ribs celery chopped
  • 1 can quartered artichoke hearts drained and cut in half
  • ½ teaspoon minced garlic
  • ¼ 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 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.


Calories: 75kcal | Carbohydrates: 9g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 277mg | Potassium: 119mg | Fiber: 3g | Sugar: 1g | Vitamin A: 211IU | Vitamin C: 3mg | Calcium: 27mg | Iron: 1mg