Vegetarian Smashed Chickpea Toast
User Reviews
5
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Prep Time
3 mins
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Cook Time
6 mins
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Servings
4 servings
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Calories
1266 kcal
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Course
Main Course
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Cuisine
American-Mediterranean Fusion
Vegetarian Smashed Chickpea Toast
Description
This recipe toasts slices of country-style bread with olive oil until golden on both sides. The chickpeas are then cooked briefly with garlic, spring onions, and chopped tomato in olive oil, seasoned with kosher salt, cumin, and Aleppo pepper. The warm, smashed chickpea mixture is spread over the toasted bread, with slices of hard-boiled egg on top adding richness and texture. Fresh parsley finishes the dish.
The bread’s crunchy texture contrasts with the creamy and slightly tangy chickpea topping, flavored by the earthy cumin and mild heat from Aleppo pepper. The eggs add protein and a soft element to the bite. This toast can be served as a vegetarian breakfast, light lunch, or snack.
You can customize the bread choice to any sturdy slice with good crumb and surface area. The recipe is flexible for vegan eating by omitting the egg garnish or substituting with other proteins or toppings.
Ingredients
- 4 lices Tuscan country bread about ½-inch in thickness (or similar hearty bread)
- extra virgin olive oil to drizzle on bread
- 1 chickpeas drained and rinsed, 15-ounce can
- 1 to 2 garlic minced, cloves
- 1 to 2 spring onions white and green parts, trimmed and chopped
- 1 tomato chopped, vine-ripened
- kosher salt to taste
- 1 teaspoon cumin ground
- 1 teaspoon Aleppo pepper
- 2 egg peeled and sliced, hard-boiled
- parsley fresh, for garnish
Instructions
- Set a cast iron skillet or griddle over medium-high heat. Drizzle a little extra virgin olive oil over the bread slices. When the skillet is hot, arrange the bread in it (oiled side down).
- Let the bread toast in the skillet for about a minute or until the bottom turns a nice golden-brown color. Drizzle a little more extra virgin olive oil on the top part of the bread and flip it over. Allow the bread to toast on the second side for about a minute or so. (You may need to toast the bread in batches, depending on the size of your skillet). Transfer the bread to a plate.
- Remove it from the heat for about 2 minutes and allow it to cool slightly before adding the chickpeas (otherwise, the chickpeas will pop all over the place).
- When the skillet is ready, return the skillet to a burner set over medium heat. Add about 2 tablespoons extra virgin olive oil.
- When the oil is shimmering, add the chickpeas, garlic, onions, and chopped tomato. Season with a good dash of kosher salt, the cumin, and Aleppo pepper. Cook, stirring occasionally until warmed through (about 3 to 5 minutes). Carefully taste and adjust seasoning to your liking.
- Turn the heat off and, using the back of a fork or a potato masher, gently smash the chickpeas.
- Top the toasted bread with the smashed chickpeas and add a slice or two of the hardboiled eggs on top. Finish with a little parsley and a drizzle of extra virgin olive oil. Enjoy warm or at room temperature.
Notes
- Use hearty bread like Tuscan country, sourdough, rye, or whole wheat for best texture.
- For a vegan option, omit the hard-boiled eggs.
- Prepare the smashed chickpeas a day ahead and refrigerate in an airtight container for convenience.
- Leftover smashed chickpeas can be reheated gently in a skillet; add water and olive oil if the mixture dries out.
- Adjust seasoning and spice level to taste by varying cumin and Aleppo pepper amounts.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 1266 kcal
% Daily Value*
| Calories | 126.6kcal | 6% |
| Carbohydrates | 15.7g | 5% |
| Protein | 6.7g | 13% |
| Fat | 4.2g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.9g | 5% |
| Monounsaturated Fat | 1.3g | 7% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 93.3mg | 31% |
| Sodium | 175.3mg | 7% |
| Potassium | 174.2mg | 4% |
| Fiber | 1.8g | 7% |
| Sugar | 2.8g | 6% |
| Vitamin A | 571.3IU | 11% |
| Vitamin C | 5.1mg | 6% |
| Calcium | 60.5mg | 6% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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