Chickpea Salad Crostini Recipe
🔪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.
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.