Easy vegetarian chickpea toast ready in 10 minutes! Packed with protein, it's perfect for busy nights. Use canned or fresh chickpeas—skip eggs for a vegan twist
Ingredients
4 medium slice
Sourdough bread
(1/2-inch in thickness)
1/4 cup
Extra virgin olive oil
(to drizzle on bread)
1 can (15oz)
Chickpeas, canned, low sodium
(drained and rinsed)
1 clove(s)
Garlic
(minced)
2 green onion (stem)
Green onion
(trimmed and chopped)
1 small
Tomato
(chopped)
1 pinch
Kosher salt
(to taste)
1 tsp
Cumin
(ground)
1 tsp
Paprika, smoked
1 dash
Cayenne pepper
2 large egg
Egg, hard boiled
(peeled and sliced)
1/4 cup
Parsley, fresh
(optional; chopped; for garnish)
Instructions
Place a cast iron skillet or griddle over medium-high heat. Lightly drizzle extra virgin olive oil over one side of the bread slices.
Once the skillet is hot, lay the bread in the pan with the oiled side facing down. Toast for about a minute, or until the bottom is golden and crisp. Drizzle a bit more olive oil on the top side, then flip and toast the other side for another minute. Depending on your skillet size, you may need to do this in batches. Once toasted, transfer the bread to a plate and let it cool for about 2 minutes.
Return the skillet to medium heat and add 2 tablespoons of extra virgin olive oil. Once the oil shimmers, add the chickpeas, garlic, onions, and chopped tomato. Season with kosher salt, cumin, smoked paprika, and cayenne pepper. Cook for 3 to 5 minutes, stirring occasionally, until everything is heated through. Taste and adjust seasoning if needed.
Turn off the heat and gently mash the chickpeas using a fork or potato masher until they’re just broken down but still textured. Spoon the smashed chickpeas over the toasted bread, then top with slices of hard-boiled egg. Finish with a sprinkle of fresh parsley and another drizzle of olive oil. Serve warm or at room temperature.
