Apricot-Basil Chickpea Salad on Baguette
serves 4-5
2 15-oz cans chickpeas
1/4 cup raw, unsalted almonds, roughly chopped
3/4 cup plain or plain unsweetened nondairy yogurt
1/4 cup loosely packed basil leaves, cut into chiffonade
1/4 cup lime juice
1/2 tsp celery seed
1/2 tsp sweet paprika
1/4 tsp garlic powder
5 medium scallions, white and green parts, trimmed and thinly sliced
heaping 1/4 cup dried apricots, cut into thin strips
1 tsp fine sea or kosher salt
generous 1/4 tsp freshly cracked black pepper, or to taste
1 long baguette
Drain chickpeas. Rinse well in a fine sieve and set aside to let drain thoroughly. Prep everything that needs chopping now to give them time to drain.
Heat a skillet over medium heat. Dry toast chopped almonds a few minutes, tossing very frequently, until fragrant. Transfer to a plate to let cool.
Whisk together yogurt, basil, lime juice, celery seed, paprika, and garlic powder. Set aside.
Transfer chickpeas to a mixing or serving bowl. Mash roughly with a fork or potato masher. Add scallions, apricots, salt, and pepper. Toss to combine. Add yogurt mixture and toss thoroughly. Adjust pepper, if needed.
Ideally, let salad chill for an hour before serving to allow the flavors to mingle. Serve sandwiched on baguette.