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5 from 1 vote

Smashed Chickpea and Charred Tomato Toast

A classic cafe breakfast reimagined for home cooking
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Breakfast
Cuisine: American
Keyword: smashed chickpea, toast, tomato
Servings: 4


  • 4 thick slices sourdough bread toasted
  • 400 g can chickpeas drained
  • juice of ½ a lemon
  • 3 teaspoons harissa paste
  • 2 tablespoons fresh parsley leaves finely chopped
  • 4 tablespoons extra virgin olive oil
  • 250 g cherry tomatoes
  • salt and pepper to taste


  • In a bowl, combine chickpeas, lemon juice, harissa, 1 tablespoon of oil and parsley. Use a fork to smash the chickpeas to a rough paste then season to taste with salt and pepper. Set aside.
  • In a cast iron skillet, heat the remaining olive oil on medium-high shiny add the tomatoes and cook tossing occasionally until charred and blistered on the exterior and skin just beginning to peel. Cool slightly before assembling.
  • To assemble, spread the chickpea mixture evenly over toasted sourdough then divide tomatoes among pieces and arrange on top.