Chickpea & Salmon Crostini with Arugula Salad

FOR CROSTINI

1/2 loaf whole wheat baguette, cut into diagonal 1/2" slices

2 tbsp extra-virgin olive oil

FOR SALAD

1 garlic clove

1 (14oz) can chickpeas, drained and rinsed

6 tbsp fresh lemon juice

6 tbsp extra-virgin olive oil

1/2 tsp pepper

2 (7.5oz) cans of wild salmon

1/4 cup oil-packed sun-dried tomatoes, drained and chopped

1/4 cup coarsely chopped parsley or basil

2 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.