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Roasted Tomato and Garlic Smashed Chickpea Tartines

Roasted Tomato and Garlic Smashed Chickpea Tartines

Print Recipe
Super quick meal that pairs very well with a leafy salad
Course Appetizer, Lunch, Side Dish
Cuisine American
Keyword cherry tomatoes, Chickpeas, garlic, roasted, Tartine
Dietary Preference dairy free, Gluten-Free, vegan, vegetarian
Servings 6 Tartines
Author Desiree Nielsen, RD

Ingredients

  • 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
Imperial - Metric

Instructions

  • 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.

Notes

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