Smashed Chickpea Toast with Pickled Vegetables, Herbs, and Sprouts
1 can of chickpeas (or about 1 cup dried beans, soaked and cooked)
1/3 cup mayo
2 tbsp SMAK DAB White Wine Herb Mustard
Juice and zest of ½ a lemon
Good pinch of chile flakes
1 clove of garlic, finely grated
¼ cup chopped pickles (cucumber, carrot, beans, capers, etc.)
3 tbsp chopped parsley
3 tbsp chopped dill
Sea salt and pepper
Drain and rinse the chickpeas, and dump into a bowl. With a potato masher, mash the chickpeas so that most of the beans are crushed, but the texture is still coarse. Add the remaining ingredients to the chickpeas, mix, and season with salt and pepper. Refrigerate until assembly.
On your favorite toasted bread, layer on thinly sliced cucumber and radish (you can also use avocado, any other greens or thinly sliced vegetables). Spread on a thick layer of the smashed chickpea mixture and sprinkle with toasted sesame seeds and chili flakes. Top with sprouts and serve immediately!