Chickpea and Salmon Crostini with Arugula Salad

Chickpea and Salmon Crostini with Arugula Salad

New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly

Provided by: Gina Marie Miraglia Eriquez

20 mins total 10 mins prep Full Screen

Servings

Ingredients

• FOR CROSTINI:
• 1/2 loaf Italian bread or baguette, cut into 8 diagonal slices, 1/2-inch thick
• 2 tablespoons extra-virgin olive oil
• FOR SALAD:
• 1 garlic clove
• 1 (14 oz) can chickpeas, drained and rinsed
• 6 tablespoons fresh lemon juice
• 6 tablespoons olive oil
• 1/2 teaspoon pepper
• 2 (7.5 oz) cans wild salmon or 2 (5 oz) cans tuna in oil, drained and flaked
• 1/4 cup oil-packed sun-dried tomatoes, drained and chopped
• 1/4 cup coarsely chopped parsley or basil
• 2 ounces (4 cups) baby arugula or arugula blend

Directions

• 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.

• Filed under:
• Vegetable,
• Fish,
• Salmon,
• Tomato,
• Tuna,
• Bean & Legume,
• Italian,
• Easy,
• 30 Minute,
• Quick,
• Nut Free,
• Healthy,
• Appetizer,
• Entertaining

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