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Chickpea and Salmon Crostini with Arugula Salad

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Chickpea and Salmon Crostini with Arugula Salad

Chickpea and Salmon Crostini  with Arugula Salad
New Media Publishing / Photography: Flat Art / Stylist: Abigail Donnelly
total prep


  • 1/2 loaf Italian bread or baguette, cut into 8 diagonal slices, 1/2-inch thick
  • 2 tablespoons extra-virgin olive oil
  • 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


  • 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.