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