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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
Keyword chickpea artichoke salad
Prep Time 10 minutes
Chilling Time (optional) 30 minutes
Total Time 40 minutes
Servings 8
Author Tessa Fisher

Ingredients

  • 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

Instructions

  1. 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.

  2. 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.

  3. Chickpea Artichoke Salad can be made a day ahead of time. Store in an airtight container in the refrigerator until ready to assemble tartines.