Dill Pickle Potato Chickpea Toasts

Ingredients

• 4 thick sourdough slices
• 300 g baby potatoes, scrubbed
• 1 cup cooked chickpeas, drained and patted dry
• 1/3 cup thick Greek yogurt
• 1/3 cup finely chopped dill pickles, plus extra slices for topping
• 1 tablespoon pickle brine
• 1 teaspoon Dijon mustard
• 1 tablespoon lemon juice, plus zest if you like it brighter
• 2 tablespoons chopped fresh dill, plus fronds for topping
• 2 scallions, thinly sliced
• 1 tablespoon olive oil, plus more for finishing
• 1/4 teaspoon fine salt, plus more to taste
• Black pepper
• Optional: chili crunch or chili flakes for finishing

Method

1. Put the baby potatoes in a small pan, cover with cold salted water, and bring to a boil. Simmer for 12-15 minutes, until a knife slides through easily. Drain well and let steam-dry for 5 minutes so the mixture does not turn watery.
2. Add the warm potatoes to a bowl with chickpeas. Smash roughly with a fork or potato masher. Aim for a chunky texture: some creamy potato, some whole chickpea pieces, and a few visible potato skins.
3. Stir in Greek yogurt, chopped pickles, pickle brine, Dijon, lemon juice, dill, scallions, olive oil, salt, and plenty of black pepper. Taste before adding more salt because pickles and brine vary.
4. Toast sourdough until the centers are crisp and the edges are deeply golden. If the slices are soft, brush with olive oil and toast again for 1-2 minutes.
5. Spoon the potato chickpea salad thickly over the toast. Finish with extra pickle slices, dill, lemon zest, olive oil, and a small amount of chili crunch if using.