Photo of Crostini with Smashed Chickpeas, Sun-Dried Tomatoes and Mint by WW

Crostini with Smashed Chickpeas, Sun-Dried Tomatoes and Mint

Points® value
Total Time
20 min
15 min
5 min
Fresh mint adds brightness to this dish and helps unite the flavors. Basil, cilantro and chives make good stand-ins, if you want to switch things up.


Canned drained chickpeas

¼ cup(s), rinsed and drained

Drained sun-dried tomatoes in oil

1 medium, chopped, (reserve oil)


½ clove(s), small, thinly sliced

Kosher salt

1 pinch(es)

Crushed red pepper flakes

0 tsp(s), pinch


2 tbsp(s)

Fresh mint leaves

1 tsp(s), finely chopped, (plus extra for garnish)

French baguette bread

1 oz, cut in four 1/4-in-thick slices, lightly toasted

Olive oil

½ tsp(s), from sun-dried tomato jar

Black pepper

1 pinch(es), coarsely ground


  1. Combine chickpeas, sundried tomato, garlic, salt, red pepper flakes and water in a small skillet; bring to a gentle simmer over low heat. Cook, stirring occasionally, until mixture is warmed through, about 3 minutes; remove from heat. Using a fork, mash about half of mixture; add chopped mint and stir to combine.
  2. Divide chickpea mixture evenly over toasts; drizzle with oil, sprinkle with black pepper and garnish with mint leaves.
  3. Serving size: 2 crostini


Baguette loaves have natural holes throughout. Slices with minimal or small holes are best for holding crostini toppings. Cut a few extra slices, if needed, and choose the best ones for the job.