Avocado Toast Alternative: Chickpea Toast | THE NIBBLE Blog - Adventures In The World Of Fine Food RECIPE: Chickpea Toast Instead Of Avocado Toast – THE NIBBLE Blog – Adventures In The World Of Fine Food
THE NIBBLE BLOG: Products, Recipes & Trends In Specialty Foods
Also visit our main website, TheNibble.com.




RECIPE: Chickpea Toast Instead Of Avocado Toast


[1] Delicious, nutritious chickpea toast (photo © Betsy Haley For Salt & Honey Catering).


[2] Dried chickpeas will expand to twice their weight. These are from America’s leading provider of artisan beans, Rancho Gordo (photo © Rancho Gordo).

Fresh Chickpeas
[3] Green chickpeas in the pod (photo © Hannah Kaminsky | Bittersweet Blog).

 

Move over, avocado toast—one more time. We previously wrote about mushroom toast, and it was delicious.

But now, there’s something more nutritious and less expensive than both of those toasts combined!

Bay Area Catering Company Salt & Honey Catering in Oakland, California has shared their popular Garlicky Chickpea Toast recipe with us.

In addition to a delicious change, there are benefits to chickpeas over avocados:

  • Don’t need to ripen.
  • Fiber-rich and packing 10 times the protein as avocado.
  • Don’t brown if you make it in advance.
  • Much less expensive.
  •  
     
    RECIPE: GARLICKY CHICKPEA TOAST WITH LEMON YOGURT

    Make extra chickpea mixture if you wish; it’s delicious hot or cold and can be served as a side with eggs, vegetables, etc.

    Ingredients

  • 1 container (7 ounces) plain Greek yogurt
  • Zest from two lemons, divided
  • 1/3 cup lemon juice, divided
  • Pinch of salt and pepper
  • ¼ cup extra-virgin olive oil
  • 3 cloves garlic, minced
  • ½ cup dried chickpeas, rehydrated; or 1 cup canned*
  • 1 bunch of asparagus†, cut into 1/2 -inch pieces
  • ½ teaspoon red pepper flakes
  • ¼ cup finely chopped fresh herbs (basil, chives, dill, mint, parsley, etc.)
  • Sliced crusty bread, toasted
  •  
    Preparation

    1. COMBINE combine yogurt, 2 tablespoons lemon juice, zest from one lemon and a pinch of salt and pepper in a small bowl. Set aside.

    2. HEAT the olive oil in a saucepan over medium heat; add the garlic and cook for one minute until fragrant.

    3. ADD the chickpeas and the asparagus and cook, stirring occasionally, until the asparagus is just cooked through. Stir in remaining lemon juice, zest, red pepper flakes and fresh herbs.

    3. SPREAD a dollop of yogurt onto a piece of toasted bread. Top with a heaping spoonful of the chickpea mixture. Finish with a pinch of salt and pepper.

    ________________

    *Rehydrated dry chickpeas have a better texture than canned; and also aren’t packed with sodium. There are, however, low-salt and salt-free versions.

    †If asparagus is out of season, you can substitute frozen asparagus; or broccoli (cut the cooked stems into strips and save the florets for another purpose), broccoli rabe, green beans or hearts of palm.

     
    THE HISTORY OF CHICKPEAS

    Including:

  • How Did The Chickpea Get Its Name?
  • Is The Chickpea A Pea or A Bean?
  • What About Garbanzos?
  •  
    Check it out here.
     
     
    ABOUT SALT & HONEY CATERERS

    Founded by Dominican-American Olivia Colt, Salt & Honey believes in using locally sourced and sustainably raised-and-caught produce, meat and seafood.

    The dishes are driven by the bounty of Northern California, finding inspiration in Caribbean, French, Italian and Mexican flavors.

    The Bay Area catering and events company has created memorable weddings, parties and corporate events for Facebook, Google, One Kings Lane and smaller clients.

    Need a caterer? For starters, head to the website.
     
      




    Comments are closed.



    © Copyright 2005-2020 Lifestyle Direct, Inc. All rights reserved. All images are copyrighted to their respective owners.