Smashed Chickpea Toast with Cherry Tomato Compote

Crispy smashed chickpeas and a simple sweet cherry tomato compote are the perfect pairing in this smashed chickpea toast! Serve it for lunch or mini-sized for an appetizer.

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Smashed Chickpea Toast with Cherry Tomato Compote

Crispy smashed chickpeas and a simple sweet cherry tomato compote are the perfect pairing in this smashed chickpea toast! Serve it for lunch or mini-sized for an appetizer.

Prep Time 20

Cook Time 25

Total Time 45

Servings servings

Calories 461kcal

Ingredients

2 cups cherry tomatoes, halved
3 tablespoons honey or agave nectar
1 tablespoon apple cider vinegar
Salt and pepper to taste
1 can (15 oz) chickpeas, drained and rinsed
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon smoked or regular paprika
6 slices Italian or ciabatta bread, toasted
Minced fresh basil for serving
Grated Parmesan cheese for serving, optional

Instructions

Heat a medium skillet over medium heat. Add cherry tomatoes, honey, and apple cider vinegar. Bring to a simmer then reduce heat to medium-low and allow to cook 5-10 minutes, stirring tomatoes occasionally until they are reduced and juicy. Season compote with salt and pepper to taste and keep warm.
Preheat oven to 425F. Lightly grease a large sheet pan and toss chickpeas, olive oil, garlic powder, paprika, and salt and pepper to taste until evenly coated.
Roast chickpeas at 425F 20-25 minutes until crispy. Allow to cool slightly then smash chickpeas slightly with a fork.
Divide tomato compote between toasted bread slices and top with chickpeas, fresh basil, and Parmesan if desired. Serve toast immediately and enjoy!

Notes

Storing Instructions

Toast is best if served immediately after assembly.

Nutrition