Name: Garlicky Chickpea Toasts with Cucumber-Pepper Salsa & Dressed Tomatoes
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 1 ½ English cucumbers; 3 (398 ml) cans garbanzo beans (chickpeas); 6 cloves garlic; 3 small pkgs grape tomatoes; 1 small bunch Italian (flat-leaf) parsley; 3 lemons; 2 shallots; 12 slices sourdough bread; 1 ½ yellow bell peppers; black pepper; crushed red pepper; extra virgin olive oil; honey; salt; smoked paprika; white wine vinegar

Garlicky Chickpea Toasts with Cucumber-Pepper Salsa & Dressed TomatoesGarlicky Chickpea Toasts with Cucumber-Pepper Salsa & Dressed Tomatoes — a 35-minute dinner recipe with 16 ingredients, serving 6.Ingredients

1 ½ English cucumbers

3 (398 ml) cans garbanzo beans (chickpeas)

6 cloves garlic

3 small pkgs grape tomatoes

1 small bunch Italian (flat-leaf) parsley

3 lemons

2 shallots

12 slices sourdough bread

1 ½ yellow bell peppers

black pepper

crushed red pepper

extra virgin olive oil

honey

salt

smoked paprika

white wine vinegar

Instructions

Wash and dry the fresh produce.

Juice lemons; divide between a large and medium bowl. Set aside the medium bowl for later use.

Peel and mince garlic. Add to the large bowl with the lemon juice.

Drain and rinse chickpeas. Add to the bowl, along with oil and spices. Using a fork or potato masher, roughly mash the chickpeas until semi-smooth. Set aside.

Preheat oven to broil on high and position rack in the upper third of the oven. (Skip this step if you are using a toaster for the bread.)

Meanwhile, peel and mince shallots. Add to the reserved medium bowl with the lemon juice.

Trim, seed, and small dice bell peppers. Add to the bowl.

Trim and small dice cucumbers. Add to the bowl.

Shave parsley leaves off the stems; discard stems and mince the leaves. Add to the bowl along with oil, salt, and pepper, then stir to combine the salsa. Set aside.

Place honey, vinegar, and spices in another medium bowl, then whisk to combine the dressing.

Halve grape tomatoes. Add to the bowl with the dressing, stir to coat, and set aside.

Divide bread between two large baking sheet pans. Working in batches, place in the oven and broil, flipping halfway through, until toasted, about 2 minutes; remove from oven. (Alternatively, you can use a toaster.)

Spread toasted bread with smashed chickpeas, then top with salsa.

To serve, divide toasts and tomato salad between plates. Enjoy!

Open this recipe in Flambette