Chickpea & Salmon Crostini with Arugula Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
FOR CROSTINI1/2 loaf whole wheat baguette, cut into diagonal 1/2" slices2 tbsp extra-virgin olive oilFOR SALAD1 garlic clove1 (14oz) can chickpeas, drained and rinsed6 tbsp fresh lemon juice6 tbsp extra-virgin olive oil1/2 tsp pepper2 (7.5oz) cans of wild salmon1/4 cup oil-packed sun-dried tomatoes, drained and chopped1/4 cup coarsely chopped parsley or basil2 oz (4 cups) baby arugula or arugula blend
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.
Number of Servings: 4
Recipe submitted by SparkPeople user CAREBEAR5218.
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.
Number of Servings: 4
Recipe submitted by SparkPeople user CAREBEAR5218.
Nutritional Info Amount Per Serving
- Calories: 503.7
- Total Fat: 33.7 g
- Cholesterol: 0.0 mg
- Sodium: 456.3 mg
- Total Carbs: 38.2 g
- Dietary Fiber: 7.7 g
- Protein: 16.4 g
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