Chickpea, Artichoke & Sun-dried Tomato Toast
 
 
Tart, tangy, vegetarian, and ready to eat in less than half an hour!
Author:
Serves: about 3 cups
Ingredients
  • Grainy, hearty bread, sliced
  • 1 clove garlic
  • 1 540-mL can chickpeas, rinsed and drained
  • 1 398-mL can artichoke hearts, drained
  • ⅔ cup sun-dried tomatoes
  • Juice of ½ a large lemon
  • Olive oil
  • Salt and pepper, to taste
  • Mayonnaise or butter (optional)
  • Parmesan cheese, to serve
  • Fresh parsley, to serve
Instructions
  1. Preheat oven to 350°F. Place slices of bread on a baking tray and bake for 5-8 minutes, flipping once, until lightly toasted.
  2. Meanwhile, in a food processor, pulse the garlic, chickpeas, artichoke hearts, sun-dried tomatoes, and lemon juice. Add olive oil, a bit at a time, until desired consistency. I used about 4 Tbsp, just enough to bring it all together without making it too runny. Season with salt and pepper, to taste.
  3. When bread has been toasted, spread a thin layer of mayonnaise (or butter) over the tops. Add chickpea mixture to the bread, then sprinkle with a bit of Parmesan.
  4. Bake for another 5-8 minutes until cheese has melted and chickpea mixture has warmed through.
  5. Serve immediately with a bit of fresh parsley.
Recipe by Port and Fin at https://portandfin.com/chickpea-artichoke-sun-dried-tomato-toast/