Green Chutney Yogurt Toast with Chaat Masala Chickpea Salad

For the Chutney: Blend all ingredients for the chutney together (cilantro, garlic, ginger, green chile, ground cumin, lime juice, kosher salt, and coconut yogurt). The yogurt chutney should be thick and spreadable; adjust with more yogurt if needed to achieve this consistency. Adjust with salt and lime juice as needed for taste. Transfer the chutney to a bowl.

For the Salad: Put the drained and rinsed chickpeas in a medium bowl. Add the sliced red onion, diced Persian cucumbers, diced medium tomato, 2 tablespoons of extra-virgin olive oil, and the juice of 2 limes. Mix thoroughly to combine all ingredients. Now, add the chaat masala, cayenne, and kosher salt. Season to taste, adjusting spices as desired. Stir in the ¼ cup of roughly torn cilantro.

To Assemble: Toast slices of sourdough bread until golden brown (e.g., using a toaster on sandwich bread mode for about 3.5 minutes). Spread a generous amount of the green chutney yogurt on each slice of toasted bread. Top generously with the chaat masala chickpea salad. Drizzle with a little extra olive oil if desired and garnish with extra cilantro. Serve immediately and enjoy!