Chickpea Crostini Recipe


Chickpea CrostiniChickpea Crostini is excellent served with any wine of your choice – a perfect wine tasting appetizer.  In fact, I first served this delightful appetizer at a wine tasting and they were a big hit with everyone.  This spread can also be made ahead of time to cut your preparation work on party day.

If you like hummus, as I do, then you will definitely love this appetizer.  This appetizer is so tasty and the flavor combination is absolutely wonderful.  This is a delicious, easy to make, and healthy appetizer to serve your family and guests.  Chickpeas, also known as garbanzo beans, are one of the most perfect foods.  They are loaded with protein and fiber, plus low in fat.  This spread is also excellent serve with fresh vegetables.

When preparing this Chickpea Crostini, you also have the choice or option of processing the chickpea spread until very creamy or just until chunky creamy – your choice.  I personally like the chickpea spread to be just a little chunky.



Chickpea Crostini Recipe:
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
Course: Appetizer
Cuisine: Italian
Keyword: Chickpea Crostini Recipe
Servings: 10 servings
  • 12-inch loaf of baguette bread
  • 1 (15-ounce) can chickpeas (garbanzo beans), drained
  • 1 medium carrot, cut into small chunks
  • 1 small onion, quartered
  • 2 medium celery stalks, cut into small pieces
  • 2 sprigs flat Italian parsley
  • 4 sprigs thyme, fresh
  • 1 teaspoon salt or to taste
  • 2 cups chicken stock or broth
  • 1 to 2 tablespoons olive oil, extra-virgin
  • Balsamic Vinegar
  1. Cut the baguette bread into 10 slices.  In the oven or on a grill, toast the bread (watch carefully).  Remove from oven and set aside.

  2. Drain and rise the chickpeas in a colander.  Drain them well, shaking excess water off. 

  3. In a medium saucepan over medium-high heat, add the chickpeas, carrot, onion, celery, parsley, thyme, salt, and chicken broth.  Bring just to a boil, then cover, reduce heat and cook approximately 8 to 10 minutes or until the vegetables are tender.  Remove from heat and drain the beans and vegetables, discarding the liquid and thyme stems.

  4. Transfer chickpea mixture to a food processor.  While processing, drizzle some olive oil into the mixture until a chunky smooth texture is attained.

  5. To serve, spread a thick helping of the chickpea mixture onto each slice of toasted baguette bread, then arrange them on serving plates.  Drizzle each with olive oil (optional) and then some balsamic vinegar.

  6. Makes 10 servings, Serving size = 1/4 cup


Source:  Recipe adapted from Paul Di Bari, chef at Bar Stuzzichini restaurant in New York. Photo from The Associated Press, January 23, 2008.


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