INGREDIENTS<\/strong> Drain and rinse 1 can chickpeas. Place about half of the chickpeas in a large bowl and mash completely with a fork. Add the remaining chickpeas. Finely dice 1\/2 small red onion, 1\/4 cup fermented pickles, and 1 medium celery stalk, adding all to the bowl.<\/p>\n<\/div>\n<\/li>\n Add 1\/3 cup shredded carrots, 1\/4 cup plain Greek yogurt, 1 tablespoon apple cider vinegar, 2 teaspoons whole grain mustard, 1\/2 teaspoon ground turmeric, 1\/4 teaspoon kosher salt, and a few grinds black pepper, and stir to combine.<\/p>\n<\/div>\n<\/li>\n
\n1 (15-ounce) can chickpeas
\n1\/2 small red onion
\n1\/4 cup finely chopped fermented pickles (2 to 3 pickles), such as Bubbies<\/a>
\n1 medium stalk celery
\n1\/3 cup shredded carrots
\n1\/4 cup plain Greek yogurt
\n1 tablespoon apple cider vinegar
\n2 teaspoons whole grain mustard
\n1\/2 teaspoon ground turmeric
\n1\/4 teaspoon kosher salt
\nFreshly ground black pepper
\n4 slices multigrain bread
\nArugula, for topping
\nSliced tomato, for topping<\/p>\nINSTRUCTIONS<\/h3>\n
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