Ingredients

• 6 tablespoons mayonnaise
• 1/2 cup chopped fresh basil and/or chives
• Kosher salt and freshly ground pepper
• 4 thick slices crusty bread
• 2 tablespoons red wine vinegar
• 1 head romaine lettuce, shredded
• 1 English cucumber, chopped
• 1 15-ounce can chickpeas, drained and rinsed
• 1 pint cherry tomatoes, halved
• 2 stalks celery, chopped
• 3 tablespoons chopped pickles or cornichons
• 2 5-ounce cans solid white tuna in water, drained

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Instructions

1. Preheat the broiler. Whisk the mayonnaise, herbs and 1/2 teaspoon each salt and pepper in a large bowl. Spread 1/2 tablespoon of the herbed mayonnaise on each slice of bread; transfer to a baking sheet. Broil until the bread is lightly toasted, about 2 minutes.
2. Whisk the vinegar into the remaining herbed mayonnaise. Add the lettuce, cucumber, chickpeas, tomatoes, celery, pickles and tuna and toss to combine; season with salt and pepper. Divide among plates and serve with the toast.
3. Photograph by Justin Walker