Appetizers / Soups / Salads

Chickpea and Salmon Crostini with Arugula Salad is for Side Dish.

Chickpea and Salmon Crostini with Arugula Salad takes 10 minutes to prepare.

Chickpea and Salmon Crostini with Arugula Salad takes 10 minutes to cook.

Chickpea and Salmon Crostini with Arugula Salad makes 4 servings.

The ingredients for Chickpea and Salmon Crostini with Arugula Salad are:

FOR CROSTINI

1/2 loaf whole wheat baguette, cut into diagonal 1/2" slices

2 tbsp extra-virgin olive oil

FOR SALAD

1 garlic clove

1 (14oz) can chickpeas, drained and rinsed

6 tbsp fresh lemon juice

6 tbsp extra-virgin olive oil

1/2 tsp pepper

2 (7.5oz) cans of wild salmon

1/4 cup oil-packed sun-dried tomatoes, drained and chopped

1/4 cup coarsely chopped parsley or basil

2 oz (4 cups) baby arugula or arugula blend

Here is how you make Chickpea and Salmon Crostini with Arugula Salad:

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.Number of Servings: 4Recipe submitted by SparkPeople user CAREBEAR5218.

The nutritional information for Chickpea and Salmon Crostini with Arugula Salad is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 503.7

• Total Fat: 33.7 g
• Cholesterol: 0.0 mg
• Sodium: 456.3 mg
• Total Carbs: 38.2 g
• Dietary Fiber: 7.7 g
• Protein: 16.4 g

Chickpea and Salmon Crostini with Arugula Salad is Italian cuisine.