Tandoori Chickpeas Crostini
Tandoori Chickpeas Crostini is the ultimate party appetizer, delivering an explosion of flavor in every bite! Crunchy toasts are topped with a creamy herb spread and then piled high with roasted tandoori chickpeas. It will leave your guests craving more.
Servings 14 Crostini
Calories 55kcal
Ingredients
- 14 thin slices baguette about ½ large baguette
Tandoori chickpeas
- 1 can (15 ounces) chickpeas
- 2 tablespoons vegetable oil
- 1 tablespoon Greek yogurt or plain thick yogurt
- 1 teaspoon kasoori methi optional
- ½ teaspoon salt
- ½ teaspoon coriander powder
- ½ teaspoon cayenne pepper powder use more if you like it spicy
- 2 garlic cloves grated
- 1 teaspoon grated ginger
- 1 pinch orange food color optional
- 2 teaspoons lemon juice
Creamy herb spread
- ½ cup Greek yogurt or plain thick yogurt
- ¼ cup mayonnaise
- ½ cup mint leaves finely chopped
- ½ cup cilantro finely chopped
- ½ jalapeno pepper (remove seeds to make it less spicy) finely chopped
- 1 teaspoon lemon juice
- ¼ teaspoon salt or to taste
Instructions
Toasts
- Brush one side of the toast with oil or spray with cooking spray.
- To bake in oven - Preheat oven to 400°F (205°C). Arrange the baguette slices in a single layer on a baking sheet, oiled side up. Bake for 10 to 12 minutes, or until golden and toasted. To air fry - Preheat air fryer to 400°F. When preheated, arrange the baguette slices into a single layer in the air fryer basket, oiled side up. You may have to work in batches depending on the size of your air fryer. Air fry for 3 to 4 minutes.
Tandoori chickpeas
- Pre heat oven to 400° F (205°C). Grease a small baking sheet or a medium cast iron skillet.
- Add all tandoori chickpeas ingredients (except lemon juice) into the skillet or pan. Stir well until thorougly combined. Spread them evenly in a single layer.
- Bake for 35 to 40 minutes, or until crisp. While the chickpeas are baking, prepare two teaspoons of lemon juice to drizzle over them once they’re done.
- Remove the pan from the oven and set it on a wire rack. Drizzle with lemon juice, toss to coat the chickpeas, then spread them in a single layer to cool.
Creamy herb spread
- Add all herb spread ingredients into a medium bowl and mix to combine. Chill until serving timw.
Assemble
- Spoon a thin layer of cream herb spread on each toast and then top generously with roasted chickpeas. Garnish with fresh mint leaves, cilantro or thinly sliced jalapeno.
Notes
Use 1 ½ cups of cooked chickpeas instead of canned chickpeas.
Kassori methi is dried fenugreek leaves adds an authentic flavor. Feel free to skip it.
Food coloring gives tandoori dishes their iconic red hue. You can skip it entirely or substitute the cayenne pepper with 1 to 2 teaspoons of Kashmiri chili powder for a natural color and milder heat.
Replace the toast with naan flat breads for a tasty dinner idea.
Nutrition
Serving: 1 Serving | Calories: 55kcal | Carbohydrates: 1g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 2mg | Sodium: 160mg | Potassium: 32mg | Fiber: 0.2g | Sugar: 0.4g | Vitamin A: 140IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 0.2mg