A while back I was perusing the menu of an Italian restaurant online, and saw ‘chickpea crostini’ listed. It sounded so delicious that it’s been on my mind ever since… So I wanted to try to create my own version, with fresh sage and parsley.
It’s basically the same idea as bruschetta, but with protein- and mineral-rich chickpeas as the star instead of tomatoes. This would be perfect served as an appetizer, maybe along with bruschetta and toasts topped with olive tapenade, or as a snack.Watch how to make it
Chickpea Sage Crostini
- 1 clove fresh garlic
- 3 Tbsp olives chopped
- 2 Tbsp fresh parsley optional
- 1 Tbsp fresh sage or extra 1/2 tsp ground
- 1/2 tsp ground sage or cumin
- 1 15oz can chickpeas or 1 1/2 cups cooked
- salt and pepper to taste
- 1 Tbsp olive oil optional
- 1 Tbsp nutritional yeast optional
Put everything into a food processor, and pulse a few times until chopped and mixed up, but not mushy.
Scoop some onto toasted slices of baguette (see notes), crackers, or rice cakes. Top with extra chopped parsley, chickpeas or olives.
To make proper toasts for crostini, start with a baguette (you can sometimes find whole wheat ones) and slice it. Brush with olive oil, and put in the oven to toast (400F for 5-10 minutes) or you could toast in a hot pan (medium-high for 3-5 minutes per side).