Tuna salad with chickpeas on toast

Preheat the oven to 200 ° C. Cut the baguette into long slanted slices. Cut the pickles into small cubes.

For the toast, spread the slices of baguette over a griddle covered with parchment paper and roast golden brown and crispy for about 8 minutes. Turn halfway.

Meanwhile, mix chickpeas, drained tuna, gherkin cubes and wet with the mayonnaise. Season with pepper and salt. Divide over the toast and serve immediately.