Photo of Crostini with smashed chickpeas, sun-dried tomatoes and mint by WW

Crostini with smashed chickpeas, sun-dried tomatoes and mint

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. Serve with a big green salad and cup of soup for a light lunch or supper. While this recipe is perfectly designed as a snack for two, you could easily double, triple, or quadruple it to serve as an appetizer for dinner guests or at a cocktail party. 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.



¼ cup(s), canned, rinsed and drained

Drained sun-dried tomatoes in oil

1 medium, chopped (reserve oil)


½ small clove(s), thinly sliced

Kosher salt

1 pinch(es)

Red pepper flakes

1 pinch(es)


2 Tbsp

Fresh mint leaves

1 tsp, finely chopped (plus extra for garnish)

French bread

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

Olive oil

½ tsp, 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