CHICKPEA “TUNA” TARTINE 2 tbsp (30 ml) mayonnaise or plain Greek yogurt 1 tbsp (15 ml) extra-virgin olive oil
1 tbsp (15 ml) fresh lemon juice 1 tbsp (15 ml) Dijon mustard ½ tsp (2.5 ml) maple syrup a few dashes hot sauce of choice (optional)
kosher salt and freshly ground black pepper, to taste 1 × 19 oz (540 ml) can chickpeas, drained and rinsed 2 green onions, thinly sliced into rounds 1 jalapeño pepper, roughly chopped 2 stalks celery, roughly chopped, any leaves reserved for garnish
¼ cup (60 ml) chopped red onions 1 tsp (5 ml) capers, roughly chopped ¼ tsp (1 ml) smoked paprika 4 slices sourdough bread, toasted 2 avocados, pitted and sliced 2 cups (500 ml) mixed salad greens microgreens, for garnish (optional)
1 In a medium bowl, whisk mayonnaise, olive oil, lemon juice, Dijon, maple syrup and hot sauce (if using) until well combined. Taste and season with salt and pepper as desired. 2 Add chickpeas to dressing and, with a fork, mash about half the chickpeas into a chunky paste. Add green onions, jalapeños, celery, red onions, capers and smoked paprika, then gently fold together with a spoon. Taste and adjust seasoning as desired with salt and black pepper. 3 To serve, divide toasted sourdough slices among serving plates. Top each slice with a quarter of the sliced avocados, some salad greens and a generous heap of chickpea salad. Garnish with celery leaves, if you have some, and enjoy. Serves 4 PAIRS WITH
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