Name: Vegetarian Smashed Chickpea Toast Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Mediterranean
Ingredients: 4 slices Tuscan country bread, about ½-inch thick (or similar hearty bread); Extra virgin olive oil, for drizzling 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; About 2 tablespoons extra virgin olive oil; 2 hard-boiled eggs, peeled and sliced; Fresh parsley, for garnish; Extra virgin olive oil, to drizzle

Introduction

Vegetarian Smashed Chickpea Toast is a satisfying and flavorful dish perfect for breakfast or a light lunch. Combining crispy toasted bread with a spiced chickpea mash and fresh toppings, it’s both nutritious and easy to prepare.

Two pieces of toasted golden-brown bread sit on a round white plate with a smooth texture. On each toast, there is a thick layer of cooked chickpeas mixed with small diced red tomatoes and finely chopped herbs, creating a warm yellow and red mixture with flecks of green. Each toast is topped with a slice of hard-boiled egg showing its white edge and yellow yolk, garnished with a small parsley leaf. Around the toast on the plate, there are scattered bits of chopped parsley and tomato pieces in bright green and red colors, adding fresh contrast. The background is a white marbled texture with a partially visible green glass and a round white bowl holding another piece of toast. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 slices Tuscan country bread, about ½-inch thick (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

Step 1: Heat a cast iron skillet or griddle over medium-high heat. Drizzle extra virgin olive oil over the bread slices. When the skillet is hot, place the bread in it with the 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 and flip the bread. Toast this side for another minute or until golden. Toast in batches if needed. Transfer to a plate.
Step 3: Remove the skillet from heat and let the toasted bread cool for about 2 minutes to avoid chickpeas popping on contact.
Step 4: Return the skillet to medium heat and add 2 tablespoons of extra virgin olive oil.
Step 5: Once the oil shimmers, add chickpeas, garlic, spring onions, and chopped tomato. Season with kosher salt, cumin, and Aleppo pepper. Cook, stirring occasionally, until warmed through, about 3 to 5 minutes. Taste and adjust seasoning as needed.
Step 6: Turn off the heat. Using the back of a fork or potato masher, gently smash the chickpeas to your preferred texture.
Step 7: Spoon the smashed chickpeas onto the toasted bread. Top with slices of hard-boiled eggs, sprinkle with fresh parsley, and drizzle with a little more olive oil. Serve warm or at room temperature.

Tips & Variations

For extra heat, add a pinch of crushed red pepper flakes to the chickpea mixture.
Use gluten-free bread if needed to make this recipe gluten-free.
Try swapping hard-boiled eggs with avocado slices for a vegan version.
Adding a squeeze of lemon juice before serving brightens the flavors beautifully.

Storage

Store any leftover smashed chickpea mixture in an airtight container in the refrigerator for up to 3 days. Keep toasted bread separate and re-toast before serving to maintain crispness. Reheat the chickpeas gently in a skillet over low heat or microwave before assembling the toast.

How to Serve

A piece of toasted bread sits on a white plate with a white marbled texture background. The bread is topped with a yellowish chickpea mixture that has small chunks of tomato and green herbs mixed in. On top of this mixture, there are two halves of a boiled egg, showing the white outer layer and light yellow yolk with some green herbs placed on them. Around the toast on the plate, scattered pieces of fresh parsley and small tomato chunks add green and red accents. The overall colors are warm and inviting with a mix of golden-brown, yellow, green, and red tones. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried chickpeas instead of canned?

Yes, you can use dried chickpeas, but remember to soak them overnight and cook them until tender before proceeding with the recipe.

What can I substitute for Aleppo pepper?

If Aleppo pepper is unavailable, use mild crushed red pepper flakes or smoked paprika to add a similar warmth and mild heat.

Vegetarian Smashed Chickpea Toast Recipe

Print Recipe

★★★★★

4.5 from 91 reviews

This Vegetarian Smashed Chickpea Toast is a wholesome and flavorful open-faced sandwich featuring toasted Tuscan bread topped with a savory blend of smashed chickpeas, garlic, spring onions, and tomatoes, seasoned with ground cumin and Aleppo pepper. Garnished with sliced hard-boiled eggs and fresh parsley, it’s perfect for a nutritious breakfast, brunch, or light lunch.

Author: Cleo
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 4 servings 1x
Category: Breakfast
Method: Frying
Cuisine: Mediterranean
Diet: Vegetarian

Ingredients

Scale

Bread

4 slices Tuscan country bread, about ½-inch thick (or similar hearty bread)
Extra virgin olive oil, for drizzling on bread

Smashed Chickpea Topping

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
About 2 tablespoons extra virgin olive oil

Garnish

2 hard-boiled eggs, peeled and sliced
Fresh parsley, for garnish
Extra virgin olive oil, to drizzle

Instructions

Toast the bread: Heat a cast iron skillet or griddle over medium-high heat. Drizzle a little extra virgin olive oil over the bread slices. Place the bread oiled side down in the hot skillet and toast for about a minute until the bottom is golden brown. Drizzle more olive oil on the top side, then flip and toast the other side for another minute. Toast in batches if necessary and transfer the toasted bread to a plate.
Cool the bread: Remove the skillet from heat and let the toasted bread cool for about 2 minutes to prevent the chickpeas from popping when added.
Cook the chickpea mixture: Return the skillet to medium heat and add about 2 tablespoons of extra virgin olive oil. When the oil is shimmering, add drained chickpeas, minced garlic, chopped spring onions, and chopped tomato. Season with kosher salt, ground cumin, and Aleppo pepper. Stir occasionally and cook for 3 to 5 minutes until the mixture is warmed through. Taste and adjust seasoning as needed.
Smash the chickpeas: Turn off the heat and, using the back of a fork or a potato masher, gently smash the chickpeas to your desired consistency.
Assemble the toast: Spoon the smashed chickpeas generously over the toasted bread slices. Top with sliced hard-boiled eggs, sprinkle fresh parsley on top, and finish with a light drizzle of extra virgin olive oil. Serve warm or at room temperature.

Notes

You can use any hearty bread if Tuscan is not available.
Adjust the number of garlic cloves and spring onions based on your flavor preference.
Aleppo pepper adds a mild heat and fruity flavor; substitute with mild chili flakes if unavailable.
For a vegan option, omit hard-boiled eggs or substitute with avocado slices.
Serve immediately for best texture or enjoy at room temperature.

Keywords: smashed chickpea toast, vegetarian toast, chickpea recipe, healthy breakfast, Mediterranean breakfast, smashed chickpeas, Tuscan bread toast