Breakfast & Brunchbonappetit4.5
Cheesy Chickpea Salad Toast
Humble canned chickpeas become the stuff of open-face sandwich dreams with the help of a few flavorful, crunchy mix-ins and a whole lot of sharp cheddar.
👥 4 Servings👤 Kendra Vaculin📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●baking sheet
- ●bowl
- ●wooden spoon
📝 Preparation Steps
1
Heat broiler. Heat 3 Tbsp. unsalted butter, room temperature, and 1 Tbsp. extra-virgin olive oil in a large skillet over medium-high. Cook 4 thick slices sourdough or French bread, turning once, until golden brown and crisp, about ⏱️ 3 minutes. Repeat with 1 Tbsp. extra-virgin olive oil and remaining 3 Tbsp. unsalted butter, room temperature, and 4 thick slices sourdough or French bread. Arrange slices on a baking sheet.
. unsalted butter, room temperature6 Tbsp. extra-virgin olive oil, plus more for drizzling2 Tbspthick slices sourdough or French bread8
2
Place two 15-oz. cans chickpeas, rinsed, in a large bowl. Using a wooden spoon, potato masher, or your hands, coarsely crush some of the chickpeas, keeping pieces fairly large (leave at least one third of the chickpeas whole). Add ½ small red onion, finely chopped, 2 celery stalks, finely chopped, 8 oz. extra sharp cheddar, coarsely grated, ½ cup coarsely chopped cornichons, and ½ cup coarsely chopped dill; drizzle with oil and season with kosher salt and freshly ground pepper. Mix well.
15-oz. cans chickpeas, rinsed2celery stalks, finely chopped2. extra sharp cheddar, coarsely grated8 ozKosher salt, freshly ground pepper
3
Pile some chickpea salad on top of each toast, covering edge to edge. Broil until cheese is melted, 3–⏱️ 4 minutes.
4
Sprinkle toasts with flaky sea salt; drizzle with hot sauce. Serve with potato chips if desired.
Flaky sea salt
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