Chickpea sage crostini recipe (chickpea bruschetta)

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.


  • 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).