Description

Tandoori Chickpeas Crostini is a flavorful and crunchy appetizer combining toasted baguette slices topped with spicy baked chickpeas and a creamy herb spread. This recipe features aromatic Indian spices, crisp roasted chickpeas, and a refreshing yogurt-based sauce, perfect for parties or snacks.

Ingredients

Scale

For the Toasts

14 thin slices baguette (about 1/2 large baguette)
2 tablespoons vegetable oil

For the Tandoori Chickpeas

1 can (15 ounces) chickpeas
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

For the 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 ensure crispiness during toasting.
Toast the Bread: To bake, preheat oven to 400°F (205°C). Arrange baguette slices in a single layer on a baking sheet, oiled side up, and bake for 10 to 12 minutes until golden and toasted. Alternatively, preheat the air fryer to 400°F, arrange slices in a single layer in the basket with oiled side up (work in batches if necessary), and air fry for 3 to 4 minutes until crisp.
Prepare Tandoori Chickpeas: Preheat oven to 400°F (205°C) if not already heated. Grease a small baking sheet or medium cast iron skillet to prevent sticking.
Mix Chickpea Ingredients: In the skillet or pan, combine chickpeas, 1 tablespoon Greek yogurt, kasoori methi (if using), salt, coriander powder, cayenne pepper powder, grated garlic, grated ginger, and a pinch of orange food color (if using). Stir thoroughly to coat chickpeas evenly with the spice mixture.
Bake Chickpeas: Spread chickpeas evenly in a single layer and bake for 35 to 40 minutes until they become crisp and golden.
Finish Chickpeas: Remove chickpeas from oven and place the pan on a wire rack. Drizzle 2 teaspoons lemon juice over chickpeas and toss to coat evenly. Spread back out in a single layer to cool fully.
Make Creamy Herb Spread: In a medium bowl, mix together Greek yogurt, mayonnaise, chopped mint leaves, chopped cilantro, finely chopped jalapeno (seeds removed for less heat), 1 teaspoon lemon juice, and 1/4 teaspoon salt until well combined. Chill until ready to serve.
Assemble Crostini: Spread a thin layer of the creamy herb spread onto each toasted baguette slice, then top generously with the roasted tandoori chickpeas. Garnish with additional fresh mint leaves, cilantro, or thinly sliced jalapeno for extra flavor and color.

Notes

You can use either oven or air fryer for toasting the baguette slices depending on your equipment availability.
Kasoori methi (dried fenugreek leaves) adds authentic flavor but is optional if unavailable.
Adjust cayenne pepper quantity according to your spice tolerance.
If you prefer a vegan option, substitute Greek yogurt and mayonnaise with plant-based alternatives.
The orange food color is optional and mainly for traditional visual appeal; omit if undesired.
This appetizer is best served fresh to maintain the crisp texture of the crostini and chickpeas.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Appetizer
Method: Baking
Cuisine: Indian-inspired

Keywords: Tandoori, Chickpeas, Crostini, Appetizer, Indian Spices, Baked Chickpeas, Party Snack