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!
- 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.