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.

Prep Time15

Total Time15

Course: Appetizer, Snack

Cuisine: Mediterranean

Servings: servings

Author: Heather Nicholds

Ingredients

1 clove fresh garlic
3 Tbsp black olives, chopped
2 Tbsp fresh parsley, optional
1 tsp fresh sage, or extra 1/2 tsp ground
1/2 tsp ground sage, or cumin
1 1/2 cups chickpeas, cooked (1 15oz can)
1 Tbsp olive oil, optional
1 Tbsp nutritional yeast, optional
sea salt, to taste
pinch black pepper, to taste
6 slices whole grain bread, or rice cake or crackers

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.

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).

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Nutrition

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Chickpea Sage Crostini