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Mashed Chickpea Toast with Parsley and Capers

Mashed Chickpea Toast with Parsley and Capers

Photo by Dixie D. Vereen for The Washington Post


This chickpea toast recipe is made with simple ingredients you probably have on hand, yet they have a certain elegance that makes them as perfect for a cocktail party as they are for a satisfying everyday snack or light meal along with a soup or salad. They couldn’t be easier to pull together.


Mashed Chickpea Toast with Parsley and Capers


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


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