ounce can chickpeas or white beans, rinsed and drained
a handful of fresh basil
juice ofonelemon (or two, if you love tangy like me!)
a generous drizzle of good quality olive oil
salt and pepper to taste
heaping cup can ned or jarred artichoke hearts, drained
about2 cup sfresh baby spinach or other greens
small piece sof whole wheat bread, toasted
Pulse the garlic and chickpeas and about half of the basil in a food processor until finely minced and crumbly (see picture in post).
Cut the remaining basil into ribbons and chop the artichokes. Toss the chickpea mixture with the lemon, basil, olive oil, salt and pepper, and artichoke hearts. Taste and adjust to your liking.
Add the spinach or greens just before serving. Serve on the toasted bread. You can also serve this with chips or in a wrap… endless possibilities, really.
Prep Time:15 mins
Cook Time:5 mins
Category:Lunch
Cuisine:American
Sam @ SugarSpunRunLindsay this looks absolutely delicious, I love artichoke and have been cooking with it a lot recently, I’ll definitely be trying these out this summer! Love that you’re starting a garden, it’s so awesome having produce/herbs you grew yourself! 🙂06/05/15 @ 8:50 amReplyLindsayI am super excited about it! Thanks Sam!06/09/15 @ 11:12 amReply
LindsayI am super excited about it! Thanks Sam!06/09/15 @ 11:12 amReply
Taylor @ Food Faith FitnessI have been having MANY moments with artichokes lately. I have 2 jars in my fridge, just in case I run out of one. THE HORROR.I wish I could start a garden, but I just don’t think it’s promising considering I killed a cactus obce. I’ll drown my sorrows in toast. Pinned!06/05/15 @ 9:08 amReplyLindsayYou sound like me. 🙂 Fingers crossed that I can change my gardening ways….06/09/15 @ 11:13 amReply
LindsayYou sound like me. 🙂 Fingers crossed that I can change my gardening ways….06/09/15 @ 11:13 amReply
LaurenOh you’ll LOVE gardening! We compost (really cut down on our trash and the soil is nutrient gold) and have 4 square foot gardens. Basil is tricky, don’t feel bad. But YES to going out back to pick herbs for dinner, I can not express how much better things taste. And strawberries, do it. You can not kill them they will take over your garden. Actually I’m not sure what works in your gardening zone, I’m in MD so a lot farther south. Gardening is incredibly rewarding I hope you enjoy it!06/05/15 @ 9:26 amReplyLindsayLove this! thanks Lauren! I’m inspired to try strawberries now!06/09/15 @ 11:13 amReply
JessicaOh my gosh, I started a garden this week too! Jalapenos, sweet mint and basil for now. Can I ask what the gardening book your friend recommended to you was?06/05/15 @ 9:36 amReplyLindsayYes! It was Square Foot Gardening by Mel something or other. 🙂06/09/15 @ 11:13 amReplyStitchwizLove that you are gardening, ladies. And Yes! Mel’s book is great! - full of very easy ways to save yourself lots of grief.FYI - pay attention to any warnings you hear about plants, an ounce of prevention is worth a pound of cure. In this case, a few minutes of planing now can save you HOURS of weeding later. Mint can be invasive so be sure to rigidly confine it in its own space, because as soon as it goes into the ground, it starts sending out roots which go everywhere. When you prune, trim, etc, make sure everything goes right into the compost. Don’t leave it on the ground until later or it will put down hair-like roots which will take hold.Enjoy!06/22/15 @ 2:14 pmReplyKristin @ Pinch of YumGreat tips! Thanks!06/23/15 @ 1:15 pmReply
LindsayYes! It was Square Foot Gardening by Mel something or other. 🙂06/09/15 @ 11:13 amReply
StitchwizLove that you are gardening, ladies. And Yes! Mel’s book is great! - full of very easy ways to save yourself lots of grief.FYI - pay attention to any warnings you hear about plants, an ounce of prevention is worth a pound of cure. In this case, a few minutes of planing now can save you HOURS of weeding later. Mint can be invasive so be sure to rigidly confine it in its own space, because as soon as it goes into the ground, it starts sending out roots which go everywhere. When you prune, trim, etc, make sure everything goes right into the compost. Don’t leave it on the ground until later or it will put down hair-like roots which will take hold.Enjoy!06/22/15 @ 2:14 pmReplyKristin @ Pinch of YumGreat tips! Thanks!06/23/15 @ 1:15 pmReply
Kristin @ Pinch of YumGreat tips! Thanks!06/23/15 @ 1:15 pmReply
Megan @ Straight From The JarGardening is so amazing and it’s proven to relieve stress which is the BEST. The fact that you can liter ally put food on the table knowing you grew it from a seed in the ground with your own hands is pure bliss. So rewarding! And these toasts look amaze-balls. But so does everything you take pictures of. I’ve come to the conclusion that you can take pictures of garbage and make it look appetizing. Too far? Maybe, but it’s true.06/05/15 @ 9:41 amReplyLindsayHahaha - not sure about that, but thanks Megan! 🙂06/09/15 @ 11:14 amReply
LindsayHahaha - not sure about that, but thanks Megan! 🙂06/09/15 @ 11:14 amReply
Katrina @ Warm Vanilla SugarThese toasts sounds incredible!! Love this flavour!06/05/15 @ 9:46 amReplyLindsayThanks Katrina! Appreciate that!06/09/15 @ 11:14 amReply
KatieI also request the name of the recommended book, please! And compost tips. And frequent updates of your garden as you go/grow. 🙂 All of this because, for the first time and with much trepidation, I am also trying this Growing Edible Things adventure (hold me). Working on 3 tomato plants, 2 bell pepper plants, and a jalapeno in large pots on our deck (no garden/backyard space). WE CAN DO THIS (right?!) Best of luck and high fives to you!06/05/15 @ 10:23 amReplyLindsaySquare Foot Gardening! I’ll link it in the post. WE CAN DO THIS!06/09/15 @ 11:14 amReply
LindsaySquare Foot Gardening! I’ll link it in the post. WE CAN DO THIS!06/09/15 @ 11:14 amReply
SusanI’m not new to gardening, but last year was my first year trying my hand at veggies instead of just flowers. Not sure what it’s like in your neighborhood, but here in Shoreview, so many of my plants were mowed down by the gol-darn stupid deer. I was just about ready to give it up until my husband built us a beautiful tall fence. Everything was so much easier after that.I planted a bunch of seeds last year, and despite my certainty that nothing would grow, everything came up and grew like crazy. Don’t be afraid to thin out your plants. One of my mistakes from last year. This year I’ve got nothing in the ground yet except my strawberry plants from last year. I’ll throw some seeds in still, but because it’s already June (when did that happen?) we’re also going to head to the St. Paul farmer’s market this weekend to pick up a bunch of starts. Gardening is so much fun and super rewarding, you can totally do it!06/05/15 @ 10:24 amReplyLindsayWe are lucky - we have a fence already! 🙂 Thanks for all the tips Susan!06/09/15 @ 11:15 amReply
LindsayWe are lucky - we have a fence already! 🙂 Thanks for all the tips Susan!06/09/15 @ 11:15 amReply
AlexThis post makes me so happy! I can’t wait until hippie-Pinch is a master gardener. Now that you’ve put it out on the Internet, you have to do it!06/05/15 @ 10:34 amReplyLindsaybahaha. I know, now it’s Internet Official.06/09/15 @ 11:15 amReply
Lindsaybahaha. I know, now it’s Internet Official.06/09/15 @ 11:15 amReply
Senika @ Foodie Blog Stalk erI have ZERO tips for you as my thumb is - for sure - blacker than yours! But I’m excited to learn about the gardening process from a fellow plant killer 🙂 And even more excited to chow down on some artichoke toasts!06/05/15 @ 10:37 amReplyLindsayYeahhh! Can’t wait to see what I can grow! 🙂06/09/15 @ 11:15 amReply
LindsayYeahhh! Can’t wait to see what I can grow! 🙂06/09/15 @ 11:15 amReply
CathNI’ve started “gardening” now that we have a yard with a fence so my dogs can’t pee on it - they ruined the one at the old house. Guys - I don’t expect you to help, but could you not ruin stuff?!Anyway, herbs basically grow themselves, so you shouldn’t have any trouble. I had dill and chives and parsley come back from last year and I didn’t even try! I had great luck with tomatoes, too. Just make sure you pick a sunny spot for the garden. Ours is in a lot we took over after the city tore down an abandoned house - so you can bet the soil is awful. We’re using compost to slowly improve it, but the plants are happy anyway!This recipe looks great - simple, fast, no-cook meals are best when you’ve gotta get out to water the garden!06/05/15 @ 10:39 amReplyLindsayThat’s awesome! Love that Cath! And glad you got the dog situation taken care of 🙂06/09/15 @ 11:16 amReply
LindsayThat’s awesome! Love that Cath! And glad you got the dog situation taken care of 🙂06/09/15 @ 11:16 amReply
Michelle @ Modern AcupunctureOh gosh, yet another reason to get a food processor! You are right. I need one. What am I waiting for? Also, that dinner with your friends sounds amazing! Plus this >> fresh mint and nectarine sangria >> recipe?? How do I make this magic?!06/05/15 @ 10:43 amReplyLindsayRight?! I know. They are awesome.06/09/15 @ 11:24 amReply
LindsayRight?! I know. They are awesome.06/09/15 @ 11:24 amReply
Medha @ Whisk & ShoutLove this! I have big dreams of an herb garden when I get my own place. These toasts look awesome 🙂 Pinning!06/05/15 @ 11:08 amReplyLindsayThank Medha!06/09/15 @ 11:25 amReply
LindsayThank Medha!06/09/15 @ 11:25 amReply
LeannaI grew up in Alabama, and my parents had a huge garden-tomatoes, beans, corn, potatoes, squash, everything. We can ned and froze produce all summer long. We gave extra away. If it wasn’t great, we gave it to the goats. Then my husband and I moved to SoCal for his job, and I pay $1.98/ lb for tomatoes that would have been goat food. 🙂 I have a little patio with pots of basil, cilantro (which is struggling to keep up with my need for green sauce), parsley, thyme, and flowers, and it has been a learning experience to try to garden in a different part of the country.It’s trial and error. Plants don’t grow because you want them to; they grow because they have the right amount of sunlight and water and the right type of climate and soil. Picking the right plants and putting them in the right amount of sun is so important. And then you get it all like you want it, and a bunch of snails and slugs move in and eat it up overnight. Seriously, the snails here are ridiculous, and I’ve been known to go out at night with a flashlight to get them off my little herbs. It’s always something, but you learn what does work and what doesn’t. My point is, don’t get discouraged if something fails. Some things will grow great; some things will die. I don’t think there’s such a thing as people with a “green thumb.” I think they are just people who pay attention, are patient, and make adjustments without giving up.06/05/15 @ 11:46 amReplyLindsaySad! That’s crazy about the snails - I would have never thought of that!06/09/15 @ 11:26 amReply
LindsaySad! That’s crazy about the snails - I would have never thought of that!06/09/15 @ 11:26 amReply
JoanieI have herbs in pots on my deck just outside my kitchen. Here in SE Pennsylvania, I learned very quickly that groundhogs LOVE to devour the foliage on all the yummy veggie plants, having witnessed them on the deck, climbing into the big patio pots of tomato plants. CRAZY!Question about the recipe-how about can nelini beans instead of chick peas?06/05/15 @ 11:46 amReplyLindsayYes! That would be lovely, too! And I think I used them originally or in some version of the test recipe which is why I called it white bean toasts 🙂06/09/15 @ 11:27 amReply
LindsayYes! That would be lovely, too! And I think I used them originally or in some version of the test recipe which is why I called it white bean toasts 🙂06/09/15 @ 11:27 amReply
StardancerI’m starting small: I have basil, mint, and rosemary in pots on our deck. I have to water them a lot (as in every day, and I’ve got to stop being so lazy because then they die) but they stay pretty weed-free, which is a big bonus for me. I live in Florida, so your mileage will definitely vary, but for me, these three grow really well as long as they get enough water (again, every day for the basil. Needy, needy plant). If all goes well, I’m adding chives!06/05/15 @ 12:02 pmReplyLindsayYes! I will have to get out there tonight and water away! It’s been so hot here lately.06/09/15 @ 11:27 amReply
LindsayYes! I will have to get out there tonight and water away! It’s been so hot here lately.06/09/15 @ 11:27 amReply
TonyaWelcome to the world of gardening! There’s nothing like a garden’s bounty. Some call it gardening, I call it therapy. 🙂 By the way, these artichoke basil toasts are giving me life!!06/05/15 @ 12:09 pmReplyLindsayHa! So funny - garden therapy sounds just right!06/09/15 @ 11:27 amReply
LindsayHa! So funny - garden therapy sounds just right!06/09/15 @ 11:27 amReply
The Prestigious SchoolI think I could spare 10 minutes for that!06/05/15 @ 12:14 pmReplyLindsayI hope you do!06/09/15 @ 11:28 amReply
LindsayI hope you do!06/09/15 @ 11:28 amReply
Chelsea@TableForOneI am in love with artichokes. I could eat them any time of any day (maybe even for breakfast…) HA! This recipe is right up my alley and I think I might just have to make it today. Artichokes are calling my name.06/05/15 @ 12:18 pmReplyLindsayYay! hope you like it Chelsea.06/09/15 @ 11:28 amReply
LindsayYay! hope you like it Chelsea.06/09/15 @ 11:28 amReply
Sarahyummy! I love white bean anything, and this looks absolutely perfect!06/05/15 @ 12:24 pmReplyLindsayThanks Sarah!06/09/15 @ 11:28 amReply
LindsayThanks Sarah!06/09/15 @ 11:28 amReply
EstherWow - this looks delicious. Definitely going to try this one.06/05/15 @ 3:34 pmReplyLindsayAwesome! I hope you like it Esther.06/09/15 @ 11:28 amReply
LindsayAwesome! I hope you like it Esther.06/09/15 @ 11:28 amReply
JennaThis looks amazing!! I love making white bean dip, but have never put it on toast. The pics are beautiful, makes me want to make this right now!!06/05/15 @ 4:33 pmReplyLindsayYes! white bean dip… with roasted garlic… I need it.06/09/15 @ 11:29 amReply
LindsayYes! white bean dip… with roasted garlic… I need it.06/09/15 @ 11:29 amReply
LeahJust made this, it’s beyond delicious! We have company over and served it as an appetizer while we grilled up dinner. No doubt it was gobbled up very quickly. A huge hit! Thanks Lindsay for another easy yet stellar recipe!06/05/15 @ 7:51 pmReplyLindsayThanks Leah! Love hearing that!06/09/15 @ 11:29 amReply
LindsayThanks Leah! Love hearing that!06/09/15 @ 11:29 amReply
MyinflatablePoly.comIt only takes 10 minutes? So delicious. Thank you a lot, Lindsay!06/05/15 @ 9:12 pmReplyKristin @ Pinch of YumHope you enjoy them! 🙂06/06/15 @ 8:35 amReply
Kristin @ Pinch of YumHope you enjoy them! 🙂06/06/15 @ 8:35 amReply
Millie | Add A LittleThis looks so delicious! I love making fresh beany smashes on toast - the best summery al fresco snack!06/06/15 @ 2:53 amReplyLindsaybeany smashes is the best way to describe this! 🙂06/09/15 @ 11:29 amReply
Lindsaybeany smashes is the best way to describe this! 🙂06/09/15 @ 11:29 amReply
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Instructions
Pulse the garlic and chickpeas and about half of the basil in a food processor until finely minced and crumbly (see picture in post).
Cut the remaining basil into ribbons and chop the artichokes. Toss the chickpea mixture with the lemon, basil, olive oil, salt and pepper, and artichoke hearts. Taste and adjust to your liking.
Add the spinach or greens just before serving. Serve on the toasted bread. You can also serve this with chips or in a wrap… endless possibilities, really.
10 Minute White Bean Artichoke Basil Toasts · Dinner Match Lab | Dinner Match Lab
