Vegetarian Smashed Chickpea Toast Recipe
Introduction
Vegetarian Smashed Chickpea Toast is a flavorful and hearty dish that’s perfect for a quick breakfast or light lunch. Combining crispy toasted bread with a spiced chickpea mixture and topped with hard-boiled eggs, it’s both satisfying and nutritious.
Ingredients
- 4 slices Tuscan country bread (about ½-inch thick) or similar hearty bread
- Extra virgin olive oil, to drizzle on bread and for cooking
- 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
- Step 1: Heat a cast iron skillet or griddle over medium-high heat. Drizzle extra virgin olive oil over the bread slices and place them in the hot skillet, oiled side down.
- Step 2: Toast the bread for about a minute until the bottom is golden brown. Drizzle a little more olive oil on the top side, then flip the slices and toast the other side for another minute. Transfer the toasted bread to a plate.
- Step 3: Remove the skillet from heat and let it cool for about 2 minutes to avoid chickpeas popping when added.
- Step 4: Return the skillet to medium heat and add about 2 tablespoons of extra virgin olive oil.
- Step 5: When the oil shimmers, add chickpeas, minced garlic, chopped spring onions, and chopped tomato. Season with kosher salt, ground cumin, and Aleppo pepper. Cook, stirring occasionally, for 3 to 5 minutes until warmed through. Adjust seasoning if needed.
- Step 6: Turn off the heat and gently smash the chickpeas in the skillet using the back of a fork or potato masher.
- Step 7: Spoon the smashed chickpea mixture onto the toasted bread. Top with sliced hard-boiled eggs, garnish with fresh parsley, and drizzle with a little more extra virgin olive oil. Serve warm or at room temperature.
Tips & Variations
- For extra flavor, add a squeeze of fresh lemon juice to the smashed chickpeas before serving.
- Swap the hard-boiled eggs for sliced avocado for a vegan version.
- If you prefer a bit of heat, sprinkle some red pepper flakes on top before serving.
- Use any sturdy bread you have on hand, such as sourdough or whole wheat, for a different texture.
Storage
Store leftover smashed chickpeas in an airtight container in the refrigerator for up to 2 days. Toast fresh bread when ready to serve and reheat the chickpeas gently in a pan or microwave before assembling. Avoid storing assembled toasts to keep the bread from becoming soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use dried chickpeas instead of canned?
Yes, but you will need to soak the dried chickpeas overnight and cook them until tender before using. Canned chickpeas are a convenient shortcut.
What is Aleppo pepper, and can I substitute it?
Aleppo pepper is a mildly spicy, fruity chili pepper common in Middle Eastern cuisine. If unavailable, you can substitute with a mild chili powder or smoked paprika for a different but delicious flavor.
PrintVegetarian Smashed Chickpea Toast Recipe
A hearty and flavorful vegetarian toast featuring smashed chickpeas cooked with garlic, spring onions, tomatoes, and spices, served over toasted rustic bread and topped with sliced hard-boiled eggs and fresh parsley. Perfect for a nutritious breakfast, brunch, or light meal.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
For the Toast
- 4 slices Tuscan country bread (about ½-inch in thickness or similar hearty bread)
- Extra virgin olive oil, for drizzling
For the Chickpea Mixture
- 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
- Toast the Bread: 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 with the oiled side down.
- Brown the Bread: Let the bread toast in the skillet for about one minute or until the bottom turns a golden-brown color. Drizzle more olive oil on the top side and flip. Toast the second side for another minute. You may need to do this in batches. Transfer toasted bread to a plate.
- Rest the Toast: Remove bread from heat and let it cool for about 2 minutes before adding the chickpea mixture, to prevent chickpeas from popping off.
- Prepare the Chickpeas: Return skillet to medium heat and add about 2 tablespoons of extra virgin olive oil. When shimmering, add chickpeas, minced garlic, chopped spring onions, and tomato. Season with kosher salt, cumin, and Aleppo pepper.
- Cook and Season: Stir occasionally and cook until warmed through, about 3 to 5 minutes. Taste and adjust seasoning as needed.
- Smash Chickpeas: Turn off the heat then use the back of a fork or a potato masher to gently smash the chickpeas to desired consistency.
- Assemble the Toasts: Spoon the smashed chickpea mixture onto the toasted bread slices. Top each with a slice or two of hard-boiled eggs, garnish with fresh parsley, and drizzle with extra virgin olive oil. Serve warm or at room temperature.
Notes
- Use a sturdy bread like Tuscan country bread for best results to hold the chickpea topping.
- Adjust garlic and Aleppo pepper amounts according to spice preference.
- Hard-boiled eggs add protein but can be omitted to make the dish vegan.
- Toast bread in batches if your skillet is small to prevent overcrowding.
- This dish can be served warm or at room temperature, making it versatile for any time of day.
Keywords: vegetarian chickpea toast, smashed chickpeas recipe, Mediterranean toast, healthy vegetarian breakfast, chickpea topping, easy brunch recipe
