Description
Tandoori Chickpeas Crostini is a flavorful appetizer featuring crispy baked chickpeas seasoned with traditional tandoori spices, served on toasted baguette slices spread with a creamy herb sauce. This dish combines crunchy textures with vibrant Indian-inspired flavors, making it perfect for parties or a unique snack.
Ingredients
Toasts
- 14 thin slices baguette (about 1/2 large baguette)
- 2 tablespoons vegetable oil (for brushing)
Tandoori Chickpeas
- 1 can (15 ounces) chickpeas
- 2 tablespoons vegetable oil
- 1 tablespoon Greek yogurt (or plain thick yogurt)
- 1 teaspoon kasoori methi (optional)
- 1/2 teaspoon salt
- 1/2 teaspoon coriander powder
- 1/2 teaspoon cayenne pepper powder (use more if you like it spicy)
- 2 garlic cloves (grated)
- 1 teaspoon grated ginger
- 1 pinch orange food color (optional)
- 2 teaspoons lemon juice
Creamy Herb Spread
- 1/2 cup Greek yogurt (or plain thick yogurt)
- 1/4 cup mayonnaise
- 1/2 cup mint leaves (finely chopped)
- 1/2 cup cilantro (finely chopped)
- 1/2 jalapeno pepper (remove seeds to make it less spicy) (finely chopped)
- 1 teaspoon lemon juice
- 1/4 teaspoon salt (or to taste)
Instructions
- Prepare Toasts: Brush one side of each baguette slice with vegetable oil or spray with cooking spray. To bake, preheat the oven to 400°F (205°C). Arrange the slices in a single layer on a baking sheet with the oiled side facing up. Bake for 10 to 12 minutes or until golden and toasted. Alternatively, preheat the air fryer to 400°F and air fry the slices in a single layer for 3 to 4 minutes, working in batches if necessary.
- Prepare Tandoori Chickpeas: Preheat the oven to 400°F (205°C). Grease a small baking sheet or medium cast iron skillet. In the skillet or pan, combine chickpeas, vegetable oil, Greek yogurt, kasoori methi (if using), salt, coriander powder, cayenne pepper powder, grated garlic, grated ginger, and a pinch of orange food color if desired. Stir thoroughly to coat the chickpeas evenly and spread them out in a single layer.
- Bake Chickpeas: Place the skillet or baking sheet in the preheated oven and bake for 35 to 40 minutes, or until the chickpeas are crisp. During this time, prepare 2 teaspoons of lemon juice for drizzling.
- Finish Chickpeas: Remove the chickpeas from the oven and set the pan on a wire rack. Drizzle lemon juice over the chickpeas and toss to coat evenly. Spread the chickpeas in a single layer again to cool.
- Make Creamy Herb Spread: In a medium bowl, combine Greek yogurt, mayonnaise, finely chopped mint leaves, cilantro, finely chopped jalapeno, lemon juice, and salt. Mix well until all ingredients are blended smoothly. Chill the spread until ready to serve.
- Assemble Crostini: Spread a thin layer of the creamy herb spread on each toasted baguette slice. Top generously with the roasted tandoori chickpeas. Garnish with additional fresh mint leaves, cilantro, or thinly sliced jalapeno if desired. Serve immediately.
Notes
- Kasoori methi adds a unique smoky flavor but can be omitted if unavailable.
- Adjust cayenne pepper according to your spice tolerance.
- Removing seeds from jalapeno reduces its heat in the herb spread.
- Orange food color is optional and mainly for traditional tandoori appearance.
- Baking chickpeas slowly ensures they become fully crisp and flavorful.
- Can be served as a party appetizer or light snack.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Indian Fusion
