FOR CROSTINI:
1/2 loaf Italian bread or baguette, cut into 8 diagonal slices, 1/2-inch thick
2 tablespoons extra-virgin olive oil
FOR SALAD:
1 garlic clove
1 (14 oz) can chickpeas, drained and rinsed
6 tablespoons fresh lemon juice
6 tablespoons olive oil
1/2 teaspoon pepper
2 (7.5 oz) cans wild salmon or 2 (5 oz) cans tuna in oil, drained and flaked
1/4 cup oil-packed sun-dried tomatoes, drained and chopped
1/4 cup coarsely chopped parsley or basil
2 ounces (4 cups) baby arugula or arugula blend