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 min
- Cook time
- 6 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 slices 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
- 1
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).
- 2
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.
- 3
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).
- 4
When the skillet is ready, return the skillet to a burner set over medium heat. Add about 2 tablespoons extra virgin olive oil.
- 5
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.
- 6
Turn the heat off and, using the back of a fork or a potato masher, gently smash the chickpeas.
- 7
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.