1 can chickpeas, drained and rinsed

2 Tablespoons Pompeian Robust Extra Virgin Olive Oil

2 Tablespoons hummus

Pinch of salt and black pepper

¼ cup shelled walnuts

¼ cup craisins

4 pieces bread of choice

½ ounce arugula, about a large handful


  1. In a large bowl add the chickpeas, Pompeian Robust Extra Virgin Olive Oil, hummus, salt and pepper. Use a fork or wire masher to mash chickpeas and combine ingredients. Mash for about five minutes, or until chickpeas are mostly broken down.
  2. Add the walnuts and craisins and mix together. Taste and add more salt and pepper if necessary.
  3. Toast the two pieces of bread until golden. If desired, you can coat lightly with Pompeian Robust Extra Virgin Olive Oil.
  4. Spread the mashed chickpea salad over one slice of bread, then top with arugula and the other slice of bread.