Clean recipe · epicurious.com
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.
Original recipe: epicurious.com
- Yield:
- 4 servings
- Total:
- 25 minutes
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Ingredients
- 6 Tbsp. unsalted butter, room temperature
- 2 Tbsp. extra-virgin olive oil, plus more for drizzling
- 8 thick slices sourdough or French bread
- 2 15-oz. cans chickpeas, rinsed
- ½ small red onion, finely chopped
- 2 celery stalks, finely chopped
- 8 oz. extra sharp cheddar, coarsely grated
- ½ cup coarsely chopped cornichons
- ½ cup coarsely chopped dill
- Kosher salt, freshly ground pepper
- Flaky sea salt
- Hot sauce and potato chips (optional; for serving)
Instructions
- 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.
- 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.
- Pile some chickpea salad on top of each toast, covering edge to edge. Broil until cheese is melted, 3–4 minutes.
- Sprinkle toasts with flaky sea salt; drizzle with hot sauce. Serve with potato chips if desired.