Cucumber Chickpea Tartine
This easy cucumber chickpea tartine offers the perfect lunch for a hot summer day. Freshly toasted bread pairs with creamy chickpeas and cool, crisp cucumber for a balanced, open-faced sandwich. While I prefer to slice up a fresh French boule for this recipe, a fresh baguette also works well here if sliced on a heavy bias. For a gluten free treat, simply use a gluten free baguette. In terms of flavor profile, this dish offers some flexibility. Depending on what you have on hand, feel free to swap lemon for lime or dill for tarragon. Either way, you’ll be happy with the results! Gluten free option. Soy free. Serves 4-6.
What You’ll Need
- 4 slices of French boule, from the center cut to roughly 1/2 inch thick
- 1 can chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1 lime, one half juiced and the other half cut into wedges
- 1 English cucumber, thinly sliced
- 2 sprigs fresh tarragon, chopped
- 2 tablespoons fresh chives, finely chopped
- Salt and fresh cracked pepper to taste
How To Make It
- Preheat oven to 400 degrees
- Mash the chickpeas using either a mortar and pestle or a large bowl with a fork. Once the chickpeas are fully mashed, mix in 1 tablespoon of the olive oil and the lime juice from 1/2 of the lime. Season with salt and pepper to taste. Set aside.
- Brush a small amount of olive oil over the bread slices and toast them in the oven for 5 minutes or until lightly toasted.
- Once the slices have cooled, spread 1/4 of the chickpea mixture onto each slice. Top each tartine with chives and cucumber slices. Lightly drizzle with olive oil and lime juice.
- Garnish your cucumber chickpea tartine with tarragon, fresh cracked pepper and lime wedges. Enjoy!