Gluten-free · 15 min
Creamy "Caesar" Chickpea Toasts with Romaine, Grape & Pecan Salad
- 15 min
- 2–6 servings
- 695 kcal / serving
Creamy chickpea toasts pair with a crisp romaine, grape, and pecan salad for a balanced bite. It comes together quickly, making it a reliable weeknight option.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 80 mlCaesar dressing
- 1 (15 oz) cangarbanzo beans (chickpeas)
- ⅛ cuppecan halves
- ½ lbred grapes
- 1 heartromaine hearts
- 4 sliceswhole grain bread
From the pantry: black pepper, salt
Cookware
baking sheet pan · can opener · chef's knife · colander · cutting board · measuring cups · measuring spoons · mixing bowls · oven mitts · potato masher · toaster (optional) · tongs
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: chickpeas
Shopping list by aisle
Produce
- ½ lbred grapes
- 1 heartromaine hearts
Bakery & bread
- 4 sliceswhole grain bread
Pantry & dry goods
- 1 (15 oz) cangarbanzo beans (chickpeas)
- ⅛ cuppecan halves
Sauces, oils & condiments
- 80 mlCaesar dressing
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| Caesar dressing | 80 ml | 160 ml | 1 cup |
| garbanzo beans (chickpeas) | 1 (15 oz) can | 2 (15 oz) cans | 3 (15 oz) cans |
| pecan halves | ⅛ cup | ¼ cup | ⅓ cup |
| red grapes | ½ lb | 1 lb | 1 ½ lb |
| romaine hearts | 1 heart | 2 hearts | 3 hearts |
| whole grain bread | 4 slices | 8 slices | 12 slices |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Split the dressing into two bowls, reserving one for the romaine salad.
- Rinse and drain the chickpeas, then mash them into the first bowl with the dressing and a pinch of salt and pepper.
- Preheat the oven to broil on high and position the rack in the upper third of the oven. (If using a toaster for the bread, skip this.)
- Rinse and halve the grapes, then add them to the second bowl with dressing.
- Wash and chop the romaine into bite-sized pieces and add to the grape bowl. Crush or roughly chop the pecans and fold them in.
- Lay the bread slices on a baking sheet and broil, flipping once, until toasted in about 2 minutes; or toast using a toaster.
- Spread the chickpea salad over the toasted bread, then plate with the romaine salad on the side and serve.
Two tips
- Make-ahead: store the mashed chickpeas and the romaine-grape salad separately for up to a day in the fridge.
- Serving idea: swap pecans for any available nuts and add a splash of lemon juice to the romaine salad for a brighter finish.
Nutrition per serving
- Calories
- 695 kcal
- Protein
- 20 g
- Carbs
- 81 g
- Fat
- 35 g
- Fiber
- 15 g
- Sodium
- 1056 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.