Hearty chickpeas and black beans with sweet corn and black olives make this protein-packed vegan crostini recipe super flavorful!
When you think of crostini, you might picture some tomato-cheese-bread situation, but crostini is actually anything tasty piled onto slices of toasty bread. This vegan crostini is piled high with protein-packed chickpea salad for a deliciously filling appetizer.
Making this vegan crostini appetizer could not be simpler. Just toss the bean mixture together, spoon it over toasted pieces of baguette, and serve.
You can even toast the bread and make the chickpea salad the night before, so you’re just assembling day-of. Perfect for parties, when you want as little to do on the day as possible!
The chickpea salad is super tasty, with plenty of fresh lime juice, cumin, and chili powder in the mix. If crostini isn’t your think, it would be great spooned over greens or stuffed into a pita for a quick lunch!
What I love most about this recipe is how easy it is to make. The beans, corn, and olive all come from cans, so there’s not a ton of chopping or cooking to do.
The High-Protein Vegan Cookbook
This vegan crostini recipe comes from my friend, Ginny McMeans’s, newest cookbook: The High-Protein Vegan. The book is packed with protein-rich recipes that all answer the ubiquitous question that everyone loves to ask a vegan.
This recipe is just one stop on The High-Protein Vegan blog tour. I know that I always like to try before I buy, so I thought you’d like to check out some other recipes from the book:
- Vegan Peanut Butter Bars
- Lemon Strawberry Protein Muffins
- Buckwheat Coconut Porridge
- A Touch of the Tropics Rice Bowl
- Three Layer Tacos with Kale Slaw
- Amazing Lentil Energy Balls
- Fried Tofu with Hoisin Sauce and Peanut Noodles
Ginny’s recipes are always well-tested, well-written, and freaking delicious, and I can’t recommend her new book enough!
Chickpea Salad Crostini
- 1 baguette – cut into 12 slices
- 2 tablespoons extra virgin olive oil
- 1 15 ounce can chickpeas – drained and rinsed
- 1 15-ounce can black beans – drained and rinsed
- 1 8-ounce can corn – drained and rinsed
- 1 4-ounce can black olives – drained and sliced
- 1 tablespoon fresh lime juice
- 2 teaspoons flaxseed meal
- 1 teaspoon ground cumin
- 1/4 teaspoon chili powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- fresh thyme – for garnish
- Lay out the bread slices on a baking sheet. Lightly brush each slice of bread with oil. (The new silicone brushes are great for this, and they wash really easily.) Put the baking sheet under the broiler. Don’t do anything else. Just stand there and keep checking the bread and don’t let it burn. It only takes a couple of minutes. After the toasts are lightly browned, remove the sheet from the oven. You can make these ahead of time and keep them in the refrigerator for later use, too.
- In a large bowl, mix all of the remaining ingredients together, except the thyme.
- Top each toast with the chickpea mixture just before serving. Garnish with fresh thyme.
- I like things pretty tangy, so I doubled the lime juice to 2 tablespoons.
- This recipe makes a lot of the chickpea salad, so you’ll definitely have leftovers. It’s great on its own, spooned over salad greens for a quick lunch, stuffed into pita pockets, or as taco filling!