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.
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.