Roasted Tomato and Garlic Smashed Chickpea Tartines

I know that it’s no longer trending…but putting stuff on toast is really one of my favourite quick meals. There’s avocado toast, of course, but I have been known to scavenge all manner of leftover beans and veg over toast for lunch. So, I thought it was time to get a little fancier and actually create a recipe for a tartine, which is really just French for open faced sandwich.

(See? Tartine sounds way fancier. But spell check keeps trying to correct it to tartness)

You really can’t go wrong with tomatoes, garlic and chickpeas. This would make a lovely easy brunch with a nice leafy salad. Or, you could easily make up the tomatoes and chickpeas on a Sunday and pack them to work with a nice loaf of bread for a week of yummy desk lunches.

Roasted Tomato and Garlic Smashed Chickpea Tartines

Roasted Tomato and Garlic Smashed Chickpea Tartines

Super quick meal that pairs very well with a leafy salad
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  • 4 cups halved cherry tomatoes, 2 pints
  • 3 inch sprig rosemary, leaves removed
  • 4 cloves garlic, skin on
  • 2 tablespoons extra virgin olive oil
  • 2 14 oz cans chickpeas, drained and rinsed
  • ¼ cup freshly squeezed lemon juice
  • ¾ teaspoon salt, plus more for seasoning tomatoes
  • ¼ teaspoon chili flakes
  • freshly cracked pepper

For serving

  • 6 slices your favourite bread, sprouted, sourdough or gluten free
  • vegan mayo


  • Preheat oven to 400℉ (205℃). Prepare a rimmed baking sheet with parchment paper.
  • Toss tomatoes, olive oil, rosemary and garlic together on a rimmed cookie sheet, seasoning with salt and pepper. Arrange tomatoes so they are cut side down.
  • Roast until tomatoes are soft and jammy, about 20-25 minutes. Set aside.
  • In a food processor, add chickpeas, salt, chile flakes, lemon juice. Carefully squeeze out the contents of the garlic cloves and pulse until chickpeas are roughly broken up and starting to stick together a bit. You could also do with with a fork in a bowl…but I am lazy!
  • Toast the bread (or, to get fancy, oil both sides and grill the bread on the BBQ!) Slather with toast with vegan mayo and top with a generous scoop of the smashed chickpeas. Press evenly across bread. Top with 1/6 of the tomato mixture.


I always cook with unsalted chickpeas…so if yours have salt, start with 1/4 tsp salt and adjust if necessary.

Photo Credit: Melissa Quantz