Chickpea Salad Crostini

easy crostini chickpea salad recipe on a white platter with lime and thyme garnishes

This amazing chickpea salad crostini recipe is so easy to prepare and flavorful. Toasted baguette slices topped with chickpeas, black beans, corn, olives tossed with lime and spices are the perfect quick appetizer recipe.

5 from 1 vote

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Course: Appetizer

Cuisine: American, Italian

Keyword: chickpea salad crostini

Prep Time: 15

Cook Time: 5

Servings: servings

Calories: 321kcal

Equipment

1 Baking Sheet

Ingredients

1 baguette cut into 12 slices
2 tablespoons extra-virgin olive oil
1 15-ounce can chickpeas, drained and rinsed
1 15-ounce can black beans, drained and rinsed
8 ounce can corn drained and rinsed
4 ounce can black olives drained and rinsed
1 tablespoon fresh lime juice
2 teaspoons flaxseed meal
1 teaspoon cumin
1/4 teaspoon chili powder (I used cayenne)
1/4 teaspoon onion powder
1/4 teaspoon salt
thyme for garnish

Instructions

For The Crostini Toasts

Lay out the bread slices on a baking sheet. Lightly brush each slice of bread with oil. (The new silicone brushes real easily.) Put the baking sheet under the broiler. Don't do anything else. Just stand there and keep checking the bread and don't let it burn.
It only takes a couple of minutes. After the toasts are lightly browned, remove the sheet from the oven. You can make these ahead of time and keep them in the refrigerator for later use, too

To Assemble

In a large bowl, mix all the remaining ingredients together, except thyme.
Top each toast with the chickpea mixture just before serving. Garnish with fresh thyme.

Nutrition