Ingredients

14 thin slices baguette (about 1/2 large baguette)

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

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

Step 1: Preheat your oven to 400°F (205°C). Brush one side of each baguette slice with vegetable oil or spray with cooking spray. Arrange the slices in a single layer on a baking sheet, oiled side up.

Step 2: Bake the baguette slices for 10 to 12 minutes, or until golden and toasted. Alternatively, air fry at 400°F for 3 to 4 minutes, working in batches if necessary. Set the toasts aside.

Step 3: To prepare the tandoori chickpeas, preheat the oven to 400°F (205°C) again and grease a small baking sheet or a medium cast iron skillet.

Step 4: In the skillet or baking sheet, combine chickpeas with 1 tablespoon Greek yogurt, kasoori methi (if using), salt, coriander powder, cayenne pepper, grated garlic, grated ginger, and a pinch of orange food color (optional). Mix thoroughly to coat the chickpeas evenly.

Step 5: Spread the chickpeas in a single layer and bake for 35 to 40 minutes until crisp. When done, remove from the oven, drizzle with 2 teaspoons lemon juice, toss gently to coat, and spread out to cool.

Step 6: For the creamy herb spread, mix together 1/2 cup Greek yogurt, 1/4 cup mayonnaise, chopped mint leaves, chopped cilantro, finely chopped jalapeno, 1 teaspoon lemon juice, and 1/4 teaspoon salt in a medium bowl. Chill until ready to serve.

Step 7: To assemble the crostini, spread a thin layer of the creamy herb mixture on each toasted baguette slice. Top generously with the roasted tandoori chickpeas. Garnish with extra fresh mint, cilantro, or jalapeno slices if desired. Serve immediately.

Tips & Variations

For a spicier kick, increase the cayenne pepper or add finely chopped green chili to the chickpeas blend.

If you don’t have kasoori methi, you can omit it or substitute with a pinch of dried fenugreek leaves for a similar flavor.

Make the creamy herb spread ahead and keep it chilled to save prep time before serving.

Use gluten-free bread or crackers as a substitute for baguette if preferred.

Storage

Store leftover tandoori chickpeas in an airtight container at room temperature for up to 2 days to maintain their crispiness. The herb spread can be refrigerated for up to 3 days. Assemble the crostini just before serving to keep the bread crisp. Reheat chickpeas briefly in the oven if needed to refresh their crunch.

FAQs

Can I use canned chickpeas straight from the can?

Yes, drain and rinse canned chickpeas well before using to remove excess salt and liquid. This helps achieve a better texture when roasting.

What can I substitute for Greek yogurt in this recipe?

You can use plain thick yogurt or a dairy-free yogurt alternative if you prefer a vegan option. Just ensure it is thick enough to coat the chickpeas properly and make a creamy spread.