Chickpea Salad Crostini

Chickpea Salad Crostini Recipe

By Veegs

🔪Prep Time: 15 minutes

👩‍🍳Cook Time: 5 minutes


1 baguette, cut into 12 slices

2 tablespoons extra virgin olive oil

1 15-ounce can chickpeas, drained and rinsed

1 15-ounce can black beans, drained and rinsed

1 8-ounce can corn, drained and rinsed

1 4-ounce can black olives, drained and sliced

1 tablespoon fresh lime juice

2 teaspoons flaxseed meal

1 teaspoon ground cumin

¼ teaspoon chili powder

¼ teaspoon onion powder

¼ teaspoon salt

Fresh thyme, for garnish


1Crostini Toasts: Lay out the bread slices on a baking sheet. Lightly brush each slice of bread with oil. (The new silicone brushes are great for this, and they wash up really easily.) Put the baking sheet under the broiler. Don’t do anything else. Just stand there and keep checking the bread and don’t let it burn. It only takes a couple of minutes. After the toasts are lightly browned, remove the sheet from the oven. You can make these ahead of time and keep them in the refrigerator for later use, too.

2To Assemble: In a large bowl, mix all the remaining ingredients together, except the thyme.

3Top each toast with the chickpea mixture just before serving. Garnish with fresh thyme.

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