5.0 from 75 votes
Vegetarian Smashed Chickpea Toast
Easy vegetarian chickpea toast ready in 10 minutes or less! This protein-packed meal is perfect for busy weeknights. I used canned chickpeas for a shortcut and to make this super convenient, but feel free to cook chickpeas from scratch if you'd prefer! For a vegan option, skip the eggs!
Prep Time
3 mins
Cook Time
3 mins
Servings: 4 servings
Calories: 1266 kcal
Course:
Main Course
Cuisine:
American-Mediterranean Fusion
Ingredients
- 4 lices Tuscan country bread, about ½-inch in thickness (or similar hearty bread)
- Extra virgin olive oil to drizzle on bread
- 1 15-ounce can chickpeas, drained and rinsed
- 1 to 2 garlic cloves, minced
- 1 to 2 spring onions, white and green parts, trimmed and chopped
- 1 vine-ripened tomato, chopped
- kosher salt, to taste
- 1 teaspoon ground cumin
- 1 teaspoon Aleppo pepper
- 2 hard-boiled eggs, peeled and sliced
- Fresh parsley 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.
Cup of Yum
Notes
- What bread should I use? I used Tuscan country bread, but you can use whatever bread you like. Sourdough, rye, white sandwich bread, whole wheat bread, etc. would all be great!
- Vegan option: Skip the eggs to keep this recipe vegan.
- Make ahead tips: You can make the smashed chickpeas a night in advance and store them in an airtight container in the refrigerator.
- How to store and reheat leftovers: Store leftover smashed chickpeas in an airtight container in the fridge. To reheat, just pop the chickpeas on the stove in a skillet. If they've dried out a bit, loosen them up with a little water and olive oil.
- Visit our Shop to browse quality Mediterranean ingredients including extra virgin olive oils, organic spices, and more.
Nutrition Information
Calories
126.6kcal
(6%)
Carbohydrates
15.7g
(5%)
Protein
6.7g
(13%)
Fat
4.2g
(6%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
0.9g
Monounsaturated Fat
1.3g
Trans Fat
0.01g
Cholesterol
93.3mg
(31%)
Sodium
175.3mg
(7%)
Potassium
174.2mg
(5%)
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%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 1266
% 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.