Chickpea sage crostini recipe (chickpea bruschetta)
Print

Chickpea Sage Crostini

This is 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.
Course Appetizer, Side Dish, Snack
Cuisine Italian
Keyword chickpeas, crostini, healthy, recipe, vegan
Prep Time 15 minutes
Servings 6 pieces
Author Heather Nicholds, C.H.N.

Ingredients

  • 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

Instructions

  • 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.

Video

Notes

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).