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
- 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.
- Add the walnuts and craisins and mix together. Taste and add more salt and pepper if necessary.
- Toast the two pieces of bread until golden. If desired, you can coat lightly with Pompeian Robust Extra Virgin Olive Oil.
- Spread the mashed chickpea salad over one slice of bread, then top with arugula and the other slice of bread.