CHICKPEA AND TOMATO CROSTINI
Chickpea and Tomato Crostini
Smashed chickpea crostini with sun-dried tomatoes, capers, shallot, lemon, and fresh chilli.
Ingredients
- 1 baguette, cut into 32 diagonal slices
- 2 tablespoons extra virgin olive oil
- 1 can (15 oz) chickpeas, drained, rinsed, and thoroughly dried
- 1 small shallot, very finely minced
- 1 clove garlic, finely grated
- ¼ cup sun-dried tomatoes, drained well and finely chopped
- 1 tablespoon capers, drained and roughly chopped
- 1 small fresh red chilli, very finely minced, seeds removed for milder heat
- 1 lemon, zested and juiced
- 3 tablespoons extra virgin olive oil
- ½ teaspoon kosher salt, plus more to taste
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons fresh parsley, finely chopped
Instructions
- Preheat the oven to 375°F (190°C).
- Arrange the baguette slices in a single layer on a baking tray. Brush lightly with the olive oil, then toast for 8 to 10 minutes, until golden and crisp at the edges. Set aside to cool.
- Place the chickpeas in a wide bowl and crush them with a fork or potato masher until roughly 70 percent broken down, leaving a mix of creamy and whole pieces.
- Add the shallot, garlic, sun-dried tomatoes, capers, and fresh chilli. Toss gently to distribute.
- Add most of the lemon juice, along with the lemon zest, salt, and pepper. Stir, then drizzle in the olive oil and fold everything together until cohesive but not loose.
- Taste and adjust with the remaining lemon juice and additional salt if needed. The mixture should feel bright and balanced, not oily.
- Fold through the parsley.
- Let the mixture sit for 10 to 15 minutes before assembling so the flavours settle and the shallot softens slightly.
- Spoon 1 to 2 teaspoons of the mixture onto each crostini, pressing lightly so it sits neatly.
Notes
Drying the chickpeas well is essential. Any excess moisture will dilute both texture and flavour.
Mash just enough to create structure while keeping visible pieces for contrast.
The mixture can be made up to 1 day ahead and refrigerated. Bring to room temperature and adjust seasoning before assembling.
Crostini can be toasted several hours ahead and stored in an airtight container. Assemble shortly before serving to keep the bread crisp.
Costs
- Total Cost: $6.12
- Cost per Serving: $0.61
Costs calculated in April 2026 in Cleveland, USA, with ingredients from Aldi, with the exception of oil and capers from Thrive Market, and shallots, chilli pepper, salt and pepper from Whole Foods.
Nutrition Facts
Calories
139Fat
8 gSat. Fat
1 gCarbs
15 gFiber
1 gNet carbs
14 gSugar
3 gProtein
3 gSodium
297 mgCholesterol
0 mgNutritional information is an estimate only, and depends on the ingredients you use.
