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 servings

Calories 75kcal

Author Tessa

Ingredients

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

Instructions

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.

Nutrition