easy Kale and Chickpea Toasts
Healthy Kale and Chickpea Toasts made with crispy sourdough, tender kale, and protein-rich chickpeas.
Ingredients
- 2 tablespoons olive oil plus extra for drizzling
- 1 small onion finely chopped
- 2 garlic cloves thinly sliced
- 1/4 teaspoon red pepper flakes
- 1/4 cup vegetable broth mixed with 1 teaspoon white grape juice halal-friendly replacement
- 1 19-ounce can chickpeas, including liquid
- 1 large bunch curly kale stems removed and leaves torn
- Kosher salt
- Black pepper
- 1/3 cup chopped fresh basil
- 4 slices sourdough bread
- 1 lemon halved
- 1 ounce finely grated Parmesan cheese
Instructions
- Heat the broiler to high.
- Warm the 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 and cook for 1 minute.
- Pour in the vegetable broth mixture and simmer until slightly reduced.
- Add the chickpeas along with their liquid and simmer for about 3 minutes.
- Stir in the kale, season with salt and pepper, and cook until the kale wilts, about 3–4 minutes.
- Remove from the heat and fold in the chopped basil.
- Arrange the sourdough slices on a baking sheet and broil for about 1 minute per side until golden.
- Rub each toast with the cut side of the lemon.
- Spoon the Kale and Chickpea Toasts mixture generously over each slice.
- Sprinkle with grated Parmesan and drizzle lightly with olive oil before serving.
Notes
- Pecorino Romano may be substituted for Parmesan.
- Omit the cheese for a vegan version using a dairy-free alternative.
- Whole grain bread works just as well as sourdough.
- Serve alongside tomato soup or a fresh green salad.