Chickpea Crostini

In Appetizers

I get pretty passionate when I come across a recipe that is delicious, easy, healthy, and versatile. I mean, I do love making fancy-looking pizza, but most times, I’m in the market for something quick and delicious. (And when it can also look fancy when necessary, that’s a plus too!)

Meet my new food soul mate – chickpea spread. First of all, the flavor combination is absolutely delicious – I love the tang of the lemon, the bite of the celery seeds and the crunch of the green onions and celery. It somehow tastes like egg or tuna salad, but more refreshing!

Plus, it’s pretty darn healthy – I was surprised that only one tablespoon of mayo is involved. And assembly is just as minimalist – most of the effort goes into smashing the chickpeas with a fork (it builds muscle…and character!).

Serve in whatever way suits the occasion – over baguette slices or crostini as an appetizer, as a sandwich spread, over salad greens, you name it!  Next up for me is on a toasted English muffin with melted Swiss cheese as a stand-in tuna melt :)

Note: You may need to double the recipe depending on the size of your baguette or the crowd you are serving.


Chickpea Crostini

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  • Author: a Couple Cooks
  • Yield: 2 to 3


  • 1 15 oz. can chickpeas
  • 1 stalk celery
  • 3 green onions
  • 1 tablespoon mayonnaise
  • 1 tablespoon lemon juice
  • 1 teaspoon celery seed
  • Kosher salt and fresh ground pepper
  • For crostini, 1 baguette and olive oil


  1. Chop the stalk of celery and three green onions into thin slices.
  2. Drain and rinse the chickpeas. In a medium bowl, smash the chickpeas with a fork.
  3. Combine the chickpeas with the chopped celery and green onions, 1 tablespoon mayonnaise, 1 tablespoon lemon juice, and 1 teaspoon celery seed. Add salt and fresh ground pepper to taste.
  4. Cut a baguette into thin slices, sliced on the bias (at an angle). To make crostini, brush the slices with olive oil and bake at 350°F for about 15 minutes until crisp. Top with chickpea spread and serve.



  • Reply
    September 27, 2010 at 11:15 am

    yum! i have recently developed a love for chickpeas as well! how many would you estimate this recipe making?

    • Reply
      September 27, 2010 at 5:20 pm

      Good question! I actually didn’t record a quantity in the recipe because we ate it all before we could get it on crostini :) Depending on how thick you spread it, I would estimate around 12 or so? I’ll have to make it again to find out!

      • Reply
        September 28, 2010 at 5:01 pm

        well it looks amazing!

  • Reply
    September 27, 2010 at 11:30 am

    OMG this is my kinda food. Thanks for sharing.

  • Reply
    September 27, 2010 at 2:58 pm

    This looks fab…Love the recipe

  • Reply
    Amanda @ bakingwithoutabox
    September 27, 2010 at 4:03 pm

    That looks great!

  • Reply
    Heather @ He Cooks She Cooks
    September 28, 2010 at 10:33 am

    This looks SO good! A must make asap. And a reason to buy a baguette… lol

  • Reply
    September 28, 2010 at 1:59 pm

    These crostini are so tempting and I love chickpeas, yummy

  • Reply
    September 29, 2010 at 11:55 pm

    This looks so so yummy! Definitely going on my to-make-very-soon-list!

  • Reply
    September 30, 2010 at 7:05 pm

    oh, that looks so delicious!

  • Reply
    October 2, 2010 at 11:56 pm

    This looks absolutely yummy!

  • Reply
    January 24, 2013 at 4:55 am

    Mayo isn’t vegan but there are vegan mayo’s available

    • Reply
      January 24, 2013 at 9:40 am

      This is true! Thanks for the note; to make this recipe vegan would require substituting vegan mayo.

  • Reply
    Becca @ Amuse Your Bouche
    April 30, 2013 at 10:29 am

    This looks amazing! So simple but I bet it was delicious, I LOVE chickpeas! Gorgeous photo too. I’m new to your blog but I’m loving it, going to take another look around now :)

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