Chickpea “Tuna” Tartine
A simple yet satisfying nosh, this tartine is a quick plant-based take on the classic open-faced sandwich. To tone down the heat from the jalapeño, simply remove the inner ribs and seeds, as that is where the tongue-tingling capsaicin, the chemical that gives chilies their heat, is the most concentrated. Pair with Strathcona Big Sexy Funk IPA or Santa Margherita Rose.Ingredients
Serves 4
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)
Instructions
- 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.
- 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.
- 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.