Thursday, January 14, 2016

Deviled Chickpea Crostini


This vegan recipe tastes just like deviled eggs only has a great crunch from the bread. The filling would also be great on sandwiches or in lettuce wraps! Have fun with it and add toppings like radishes, cilantro, shredded carrots, this is another one of those very versatile recipes.


15 oz. can chickpeas, drained
4 tsp. white vinegar
2 Tbs. minced yellow onion
2 Tbs. olive oil
1 Tbs. water
1 1/4 tsp. Champagne mustard
1/4 tsp. salt
14-18 slices ciabatta (or other baguette)
1 large cucumber, cut in thin slices

In a food processor, combine the chickpeas, vinegar, onion, olive oil, water, mustard and salt together mixing on the "pulse" function until a thick paste forms. Preheat the oven to broil and lay your bread slices in a single layer on a baking sheet. Drizzle with additional olive oil if you would like, and broil for around 2-3 minutes until the tops are golden brown.

Spread a very thin layer of the chickpea mixture on top of each slices of bread. Place three thin slices of cucumber on top. Add additional chickpea mixture on top by either spreading with a knife (which is what I did to keep it easier), or by piping. Sprinkle a small amount of chives on top.

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