Chickpea & Salmon Crostini with Arugula Salad

Chickpea & Salmon Crostini with Arugula Salad
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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Chickpea & Salmon Crostini with Arugula Salad calories by ingredient


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Number of Servings: 4



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

    2 tbsp extra-virgin olive oil


    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.