Vegetarian Smashed Chickpea Toast Recipe
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.
- 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
