Kale and Chickpea Toasts Recipe
Kale and Chickpea Toasts are a quick Mediterranean-inspired meal made with crispy sourdough, chickpeas, kale, basil, and Parmesan.Ready in under 30 minutes.Perfect for a healthy vegetarian lunch or easy brunch.
Ingredients
- 2 tablespoons olive oil plus extra for drizzling
- 1 small onion finely chopped
- 2 cloves garlic thinly sliced
- ¼ teaspoon red pepper flakes
- ¼ cup vegetable broth with 1 tablespoon white grape juice halal-friendly substitute
- 1 19-ounce can chickpeas, with liquid
- 1 large bunch curly kale about 14 ounces, stems removed and leaves torn
- Kosher salt
- Black pepper
- ⅓ cup chopped fresh basil
- 4 slices sourdough bread
- 1 lemon halved
- 1 ounce finely grated Parmesan cheese
Instructions
- Heat the broiler to high.
- Heat olive oil in a large skillet over medium heat.
- Add the onion and cook for 5–6 minutes until softened.
- Stir in the garlic and red pepper flakes. Cook for 1 minute until fragrant.
- Pour in the vegetable broth and white grape juice mixture. Simmer for about 1 minute until slightly reduced.
- Add the chickpeas with their liquid and cook for about 3 minutes.
- Stir in the kale along with the salt and pepper. Cook for 3–4 minutes until wilted.
- Remove from the heat and fold in the chopped basil.
- Place the sourdough slices on a baking sheet and broil for about 1 minute per side until golden.
- Rub each slice with the cut side of the lemon.
- Spoon the Kale and Chickpea Toasts mixture generously over the toasted bread.
- Finish with grated Parmesan and a drizzle of olive oil before serving.
Notes
- Fresh spinach can replace kale if desired.
- Add a fried or poached egg for additional protein.
- A drizzle of balsamic glaze adds a pleasant sweet-tangy finish.
- Serve with tomato soup or a fresh green salad for a complete meal.