Photo Credit: Dixie D. Vereen for The Washington Post
One 15-ounce can no-salt-added chickpeas, drained and rinsed
3 tablespoons plus 2 teaspoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper, plus more as needed
4 large 1/2-inch-thick slices crusty whole-grain bread (about 1 ounce each)
4 teaspoons finely chopped flat-leaf parsley
2 teaspoons capers, drained
Combine the chickpeas, 2 tablespoons of the oil, the lemon juice, salt and pepper in a medium bowl; use a potato masher to coarsely mash the mixture.
Preheat the oven to 400 degrees. Use 1 tablespoon of the oil to brush one side of each slice of bread. Place them on a baking sheet, oiled sides up; toast in the oven for about 9 minutes, or just until crisp and browned on the edges.
Divide the toasted bread among individual plates. Spread each with a quarter of the mashed chickpea mixture, then top each with a teaspoon of the parsley and 1/2 teaspoon of the capers. Use the remaining oil to drizzle each portion; sprinkle with more pepper, as needed.
Makes 4 servings
Per Serving: Calories 290; Total Fat 14 g; (Sat Fat 2 g); Protein 9 g; Carb 33 g; Fiber 6 g; Cholesterol 0 mg; Sodium 370 mg