Some pieces of Smashed Chickpea Bruschetta Crostini on a table.

Smashed Chickpea Crostini with Bruschetta

  • Author: Krista
  • prep_time Prep Time: 10 minutes
  • cook_time Cook Time: 20 minutes
  • total_time Total Time: 30 minutes
  • category Category: Appetizer
  • method Method: Baked
  • cuisine Cuisine: Italian


A fresh garden tomato bruschetta drizzled over smashed chickpeas and crunchy toasted bread.



For the Bruschetta:

  • 4 roma tomatoes, diced
  • 1 garlic clove, minced
  • 1/3 cup fresh basil, chiffoned
  • 1 tablespoon olive oil
  • 1 tablespoon white balsamic vinegar
  • salt & pepper to taste

For the Smashed Chickpeas:

  • 14 oz. can low sodium chickpeas, drained and rinsed
  • 1 teaspoon tahini
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon cumin

For the Crostini:

  • 1 loaf french bread, sliced
  • 2 tablespoons olive oil


  1. Preheat oven to 350 degrees.
  2. Place sliced french bread on baking sheet. Drizzle with olive oil. (you may need 2 baking sheets)
  3. Bake for 15-20 minutes, until the bread is slightly browned and crispy.
  4. In the meantime, to a medium bowl add roma tomatoes, garlic clove, fresh basil, olive oil, white balsamic vinegar, salt and pepper. Stir to mix everything together and set aside.
  5. To another medium bowl add chickpeas. Using a fork or masher, smash the chickpeas to until you no longer see large chunks. Add in the tahini, lemon juice and cumin. Using a spoon mix everything together.
  6. Assemble the crostini. Top each slice of toasted bread with 1 tablespoon of the smashed chickpeas (spread it out) then 1-2 tablespoons of the fresh bruschetta.
  7. Serve!

Keywords: crostini, how to make a bruschetta, bruschetta