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Chickpea and Salmon Crostini with Arugula Salad
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    • Ingredients

    Serves:

      • FOR CROSTINI:
      • 1/2 loaf Italian bread or baguette, cut into 8 diagonal slices, 1/2-inch thick
      • 2 tablespoons extra-virgin olive oil
      • FOR SALAD:
      • 1 garlic clove
      • 1 (14 oz) can chickpeas, drained and rinsed
      • 6 tablespoons fresh lemon juice
      • 6 tablespoons olive oil
      • 1/2 teaspoon pepper
      • 2 (7.5 oz) cans wild salmon or 2 (5 oz) cans tuna in oil, drained and flaked
      • 1/4 cup oil-packed sun-dried tomatoes, drained and chopped
      • 1/4 cup coarsely chopped parsley or basil
      • 2 ounces (4 cups) baby arugula or arugula blend

    Directions

    Preheat oven to 425 F. Place bread in a single layer on a baking sheet and brush with oil. Bake until golden, about 5 minutes. (You can toast the bread 1 day ahead.).

    Mince the garlic in a food processor. Add chickpeas, 3 tablespoons lemon juice, 4 tablespoons oil, 2 tablespoons water, salt and pepper. Process until almost smooth, then stir in salmon (or tuna), tomatoes and parsley. Divide mixture and spread on each crostini. Toss arugula, 2 tablespoons remaining lemon juice and oil and salt and pepper to taste.

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    2 Comments

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    mdmrnlmd

    Will be preparing this evening, sounds delightful. Be back with results.

    July 22 2011 at 8:06 PM Report abuse rate up rate down Reply
    Mitzi Shannon

    This is a delicious appetizer and worth the time that it takes to make it.

    March 01 2011 at 9:36 AM Report abuse rate up rate down Reply

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