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Deli Bowls With Smashed Chickpea Salad

Ingredients

• 3 cups
• cooked chickpeas, or 2 (15-ounce, or 425g) cans, drained and rinsed
• 2
• stalks celery, finely chopped
• 2
• scallions, green parts only, chopped
• 1
• large dill pickle, finely chopped
• 2 tablespoons
• chopped fresh dill, or 2 teaspoons dried dill weed
• 1 tablespoon
• capers (optional)
• 6 tablespoons
• (90g) tahini or vegan mayonnaise, plus more if needed
• 1 tablespoon
• apple cider vinegar
• 1 1/2 tablespoons
• Dijon mustard
• 1/4 teaspoon
• salt
• Freshly ground black pepper
• 5 cups
• (150g) firmly packed baby spinach, baby arugula, or chopped lettuce
• 2 cups
• (300g) cherry tomatoes, halved or quartered
• 1
• large cucumber, peeled and chopped
• 3/4 cup
• (175ml) Everyday Lemon Tahini Dressing (see below)
• 4
• whole wheat pita breads, cut into quarters, or 4 slices rye, pumpernickel, or sourdough toast, cut into quarters
• Optional toppings: Chopped dill pickles, sauerkraut, pick

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