Cheesy Chickpea Salad Toast

• servings: 4 servings

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)

Directions

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.