Chickpea and Salmon Crostini

Chickpea and Salmon Crostini

  • Prep: 15 min
  • Cook Time: 5 min
  • Total: 20 min
  • Serving: 4 Servings

A simple appetizer with healthy ingredients and big flavor; serve with a glass of chilled Savignon Blanc.


  • 1/2 loaf Italian bread or baguette, cut into 8 diagonal slices, 1/2-inch thick
  • 3 tablespoons extra-virgin olive oil
  • 1 garlic clove
  • 1 (14 oz) can chickpeas, drained and rinsed
  • 6 tablespoons fresh lemon juice
  • 6 tablespoons olive oil
  • 2 tablespoons water
  • Salt and freshly ground pepper
  • 2 (7.5 oz) cans wild salmon or 2 (5 oz) cans tuna in oil, drained and flaked
  • 1/4 cup oil-packed sun-dried tomatoes, drained and chopped
  • 1/4 cup coarsely chopped parsley or basil
  • 2 ounces (4 cups) baby arugula or arugula blend


  1. Prepare the oven broiler.
  2. Place the slices of bread in a single layer on a baking sheet and then brush thoroughly with the 3 tablespoons of olive oil. Place under the broiler for 5 minutes, or until toasted, and then remove.
  3. In the meantime, place the garlic, chickpeas, 3 tablespoons lemon juice, 4 tablespoons oil, 2 tablespoons water, salt and pepper to taste in a food processor, and process until creamy.
  4. Add the salmon, tomatoes and parsley, and stir to combine.
  5. Place the arugula in a small bowl and toss with the remaining lemon juice, the remaining olive oil and some salt and pepper to taste.
  6. Spread the salmon mixture onto each slice of toasted bread and then top with the arugula mixture.

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