{"id":"b4e4e298-0545-4916-8ca2-df06dc544233","url":"https://recipestripper.com/recipes/b4e4e298-0545-4916-8ca2-df06dc544233","source_url":"https://www.epicurious.com/recipes/food/views/ba-syn-cheesy-chickpea-salad-toast","title":"Cheesy Chickpea Salad Toast","description":"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.","servings":4,"servings_text":"4 servings","total_time":"25 minutes","image_url":"https://assets.epicurious.com/photos/6440ff22abb3bec10894dc33/16:9/w_6063,h_3410,c_limit/04102023-cheesy-chickpea-salad-toast-lede.jpg","ingredients":[{"text":"6 Tbsp. unsalted butter, room temperature","item":"unsalted butter","quantity":6,"unit":"tbsp","preparation":"room temperature"},{"text":"2 Tbsp. extra-virgin olive oil, plus more for drizzling","item":"extra-virgin olive oil","quantity":2,"unit":"tbsp","preparation":"plus more for drizzling"},{"text":"8 thick slices sourdough or French bread","item":"thick slices sourdough or French bread","quantity":8},{"text":"2 15-oz. cans chickpeas, rinsed","item":"15-oz. cans chickpeas","quantity":2,"preparation":"rinsed"},{"text":"½ small red onion, finely chopped","item":"small red onion","quantity":0.5,"preparation":"finely chopped"},{"text":"2 celery stalks, finely chopped","item":"celery stalks","quantity":2,"preparation":"finely chopped"},{"text":"8 oz. extra sharp cheddar, coarsely grated","item":"extra sharp cheddar, coarsely grated","quantity":8,"unit":"oz"},{"text":"½ cup coarsely chopped cornichons","item":"coarsely chopped cornichons","quantity":0.5,"unit":"cup"},{"text":"½ cup coarsely chopped dill","item":"coarsely chopped dill","quantity":0.5,"unit":"cup"},{"text":"Kosher salt, freshly ground pepper","item":"Kosher salt","preparation":"freshly ground pepper"},{"text":"Flaky sea salt","item":"Flaky sea salt"},{"text":"Hot sauce and potato chips (optional; for serving)","item":"Hot sauce and potato chips","preparation":"optional; for serving"}],"instructions":[{"number":1,"text":"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."},{"number":2,"text":"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."},{"number":3,"text":"Pile some chickpea salad on top of each toast, covering edge\nto edge. Broil until cheese is melted, 3–4 minutes."},{"number":4,"text":"Sprinkle toasts with flaky sea salt; drizzle with hot sauce. Serve with potato chips if desired."}],"date_published":"2026-10-30T19:15:27.769336+00:00","date_modified":"2026-10-30T19:15:27.769336+00:00"}