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Sourdough toast topped with chickpea salad, topped with cheese.
Kara Holton

Apple Chickpea Salad Melt

A plant-forward lunch idea to give you a burst of fall in every bite!
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Prep Time 15 minutes
Cook Time 2 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Calories: 317
Ingredients Equipment Method Notes

Ingredients
  

  • 1 (15 oz) can chickpeas drained and rinsed
  • ⅓ cup Granny Smith apple finely diced
  • ⅓ cup plain nonfat Greek yogurt
  • ¼ cup celery finely diced
  • 2 Tbsp olive oil mayonnaise
  • 2 Tbsp Dijon mustard
  • 1 ½ tsp dried sage
  • 1 tsp lemon juice
  • ⅛ tsp salt
  • ⅛ tsp black pepper

Equipment

  • Airfryer

Method
 

  1. In a medium bowl, mash about half the chickpeas with a fork until mostly mashed and crumbly.
  2. Add the rest of the chickpeas, plus the apple, yogurt, celery, mayonnaise, mustard, lemon juice, sage, salt, and pepper. Combine until everything is evenly sauced.
  3. Toast the sourdough in your air fryer on 400°F. for 2-4 minutes or until crisp on the top and slightly browned. Carefully remove from the air fryer.
  4. Top each slice with a quarter of the chickpea mixture and one slice of cheese, being careful if you touch the hot toast.
  5. Toast in the air fryer or oven for 2 minutes, or until cheese is melty. Sprinkle a small bit of sage on top, if desired, for color and extra flavor.

Notes

Nutrition Information Per Serving:
317 calories
12.1g total fat
4.9g saturated fat
543mg sodium
36.2g total carbs
5.9g fiber
16.1g protein