Chickpea & Red Pepper Toast

This recipe was created by HSUS’s expert chefs and approved by HSUS’s team of registered dietitians. It was specifically designed for college & university food service.

Click here to view and print the PDF version of this recipe. 

Servings: 12

Ingredients

¼ cup Vegetable oil, divided
1 ½ cups Onions, sliced
1 tablespoon Garlic, minced
1 ½ pints Chickpeas, canned, drained, rinsed
½ teaspoon Paprika, smoked
1/3 teaspoon Cumin
1 teaspoon Salt
1 cup Red Peppers, roasted, strips or chopped
12 slices Multigrain bread
1 1/3 teaspoon Parsley, minced

Preparation

1. Make caramelized onions: Heat 3 tablespoon oil over medium heat in a medium sauté pan and when hot, add onions. Stir to coat all onions in oil, turn heat to low, and cover. Let cook for 10-20 minutes, stirring frequently to prevent the onions from burning. Keep warm and set aside.
2. Heat remaining 1 tablespoon of oil in a medium sauté pan. Add garlic and sauté until just softened, about 1-2 minutes. Add chickpeas to the garlic and cover. Cook until warmed through, about 3-5 minutes. Using a potato masher or food processor, mash chickpeas to a half-mashed, half-broken chickpeas consistency. Add paprika, cumin, and salt, and stir well. Taste and adjust seasoning as necessary.
3. Toast bread.

Serving information

Add 1/3 cup of chickpea mixture to each slice, and top with 1 tablespoon caramelized onions, 1 tablespoon of red pepper, and garnish with minced parsley. Serve.

Nutrition information

Calories: 190 Total Fat: 7g Saturated Fat: 0.4g Monounsaturated Fat: 3g Polyunsaturated Fat: 2g Trans Fat: 0g Cholesterol: 0mg Carbohydrate: 29g Fiber: 5g Total Sugars: 5g Protein: 6.4g Sodium: 457mg Vitamin A: 2μg Vitamin C: 10mg Calcium: 49mg Iron: 2mg Folate: 24μg