1. SetupChop the green onions, shallot and pickle. Cut the cucumber into slices or strips. Cut the tomatoes in 2. Cut the lemon into quarters.
2. Make the chickpea saladDrain and rinse the chickpeas and place in a bowl. Crush the chickpeas with a potato masher. Add the capers, shallot, half the green onion, the pickle, the mayonnaise, the juice of half a lemon, salt and pepper. Mix together.
3. Prepare the saladIn a bowl, combine the tomatoes with the crumbled feta, the remaining green onion, a drizzle of oil, salt and pepper.
4. Plate your dishToast the bread slices in a toaster. Garnish with the chickpea mixture, cucumber and arugula. Serve with the tomato salad. Bon appétit!