Vegetarian 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
Scale
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
