If you’re planning a menu for a dinner party or want to make yourself a fancy charcuterie board for the evening, consider making this simple greek chickpea on toast recipe! It requires practically zero effort on your part but is always a crowd favorite. There’s something so magical about mini toast bites!
You’ll only need twenty-five minutes to prep and cook this recipe, and it uses items that most people always have in their home: bread, tomatoes, and chickpeas. It’s an excellent option for when you don’t have fresh vegetables anymore and need to use up some of your cans!
Since this recipe uses chickpeas, it’s a great source of protein and healthy fats. You’ll get about 11 grams of protein, 8 grams of fat, and 33 grams of carbohydrate within each serving of 253 calories. These bites are a great snack but can even be dressed up for a meal as well!
The key to this dish is sauteing the spices together beforehand to develop the complexity and depth of flavors. The brown sugar helps balance out the spiciness from the paprika, helping create a delicious heat. You can finish the toast off with slices of black olives if you like them! The best bread is toasted baguette or rustic white bread, but you can easily substitute it for a gluten-free version.
Let me know in the comments below what you thought of this recipe! Don’t forget to tag me @jennyleeisme in any of your social media posts so I can follow along on your health journey and see your delicious content!
GREEK CHICKPEAS ON TOAST
- 2 tsp. olive oil
- 2 shallots,diced
- 2 cloves garlic, minced
- ½ tsp. smoked paprika
- ½ tsp. sweet paprika
- ½ tsp. brown sugar
- 1 can chopped tomatoes (14oz./400g)
- 1 can chickpeas,drained (14oz./400g)
- 4 slices bread,toasted
- handful parsley,to garnish
- ⅓ cup olives,halved, to garnish (60g)
- Heat the olive oil over medium-high heat on a medium pan. Add shallots and cook for 2-3 minutes, then add garlic and cook for another 1-2 minutes.
- Add all the spices to the pan and mix well. Next add in the chopped tomatoes and 2 tbsp. of water. Simmer on low-medium heat until the sauce has reduced, around 10 minutes.
- Mix in the drained chickpeas, season with salt, sugar and black pepper and cook for another 5 minutes until warmed through.
- Serve on the toasted bread with parsley and black olives.