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Just made this and wow!!!!! š¤ÆšÆ How can Vegan food taste so darn good!! The flavors come together so well. I literally put this together in minutes. Will make again!
So I’m kind of having a moment with artichokes.
Just even writing that out makes me almost be able to taste their tangy-deliciousness in my mouth, even though I just ate a nice big breakfast of peanut butter pancakes and coffee and somehow it seems like a terrible time to be thinking about the tang of artichokes. But is there ever a terrible time for artichokes? NEVERRRRRR.
These little toasts are piled high with the most simple, summery, 10 minute artichoke + spinach + chickpea salad that is basically an open invitation for any and all of your fresh summer herbs. The acidic tang of the artichokes and the lemon plus the smooth, velvety, rich flavor of the olive oil and the freshness of the basil with some cracked black pepper over the whole thing? Ugh. These are the addicting flavors of summer.
It’s healthy, it’s easy, and it requires no stove or oven time whatsoever, so obviously I make basil toasts weekly because it’s just that simple and that necessary.
You guys, I have some big news. I’m starting a garden! HA HA. But I’m not kidding.
If you’ve followed this blog for any length of time and read about my black thumb issues when it comes to growing anything, or if you’ve been to my house lately and seen my poor little saggy basil plant, or if you actually knew how many times I’ve even so much as lifted a finger to do any sort of yard work (zero), you might be silently judging me. I know, and it’s totally justified, and I’m leading the charge of judgement against myself. Follow me, guys!
But last week, within that self-judgement for having never even given more than a 2% effort to grow anything in my yard, I somehow found motivation in the form of a delicious meal of grilled marinated portobello and Provolone burgers with sweet potato fries and grilled veggie skewers with homemade basil pesto and fresh mint and nectarine sangria. ARE YOU OBSESSED? I was obsessed.
This motivational meal was prepared for me by my most incredible and lovely friends, Alex and Sonja of the beautiful blog, A Couple Cooks. When I was in Indianapolis to teach a small photography workshop this week, they let me stay at their adorable old and charming + modern-ly decorated house (it’s Pinterest in real life) and they made me eat all this delicious food, lots of which was jazzed up by herbs from their garden. THEY MADE ME. It was sooo rough.
Every so often during the dinner-making-process, one of them would just pop outside to their garden and grab a handful of something delicious and come back in to infuse the garden magic into our dinner. I am totally enamored with this idea, especially because in my head it involves the hippie version of myself that makes everything from scratch, invites all the neighbors over for dinner every night, and never makes frozen pizzas. Goals.
When you garden (garden is a verb, right? I’m what you might call a NOVICE), in addition to being able to wear the badge of Person Who Grows Edible Things From The Ground, more importantly, you get to take advantage of the straight up deliciousness of fresh basil, thyme, mint, rosemary, green beans, lettuce, tomatoes, peppers, cucumbers, zucchini, and more right outside your window. That is something I NEED in my life. I’m an adult. I am a capable person. I can do this. I can do this. I can really do this.
I think they could see my heart-eyes-emoji face as I gawked at the garden, so Alex gave me a 10 minute garden and compost tutorial and recommended a gardening book to me, and I bought it and devoured it on the plane ride home and currently have a small compost collection started from yesterday’s pesto and veggie scraps.
No, hold the phone.
ME. And a NONFICTION GARDENING BOOK. And COMPOST.
There is so much wrong with this picture, but let’s just roll.
And roll I will, right into the arms of this easy, tangy, fresh, herb-loaded meal that is everything summer right before I head out the door this weekend to buy all my gardening stuffs.
You guys, I don’t even need any advice, so don’t worry about leaving any in the comments. –> LIES. Tell me everything.
10 Minute White Bean Artichoke Basil Toasts
- Total Time: 20 minutes
- Yield: about 10 toasts 1x
Description
White Bean Artichoke Basil Toasts – a tangy, fresh 10 minute artichoke and basil salad loaded on whole wheat toast. Vegan.
Ingredients
- 1 clove garlic
- 1 14-ounce can chickpeas or white beans, rinsed and drained
- a handful of fresh basil
- juice of one lemon (or two, if you love tangy like me!)
- a generous drizzle of good quality olive oil
- salt and pepper to taste
- 1 heaping cup canned or jarred artichoke hearts, drained
- about 2 cups fresh baby spinach or other greens
- 10 small pieces of whole wheat bread, toasted
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.
Notes
If you’re going to save some of the mixture for later, save the spinach separately and add it in just before serving, otherwise it will start to get soggy in the fridge.
For the nutrition label, I used 1/3 cup olive oil and 1/2 teaspoon salt.
- Prep Time: 15 mins
- Cook Time: 5 mins
- Category: Lunch
- Cuisine: American
Keywords: white bean artichoke toast, artichoke toast, basil toast
PS. I used my food processor for this recipe, which I am totally obsessed with. Check out this post to find out my 12 Magical Ways to use a food processor and which brands/sizes I recommend.
great recipe!!!, love the ingredients, thank you!!!
Can I make the bean artichoke mixture ahead and keep it in the refrigerator?
I grow basil, parsley, thyme, sage and rosemary here in northern Ohio. Basil likes it warm and they all like full sun. Composting is a great thing for food waste, leaves, paper towels without meat juices (We do not eat meat.) or petroleum products. I tear up the towels (WE used them sparingly and not for drying hands, or cleaning.) and they and dried leaves are carbon ingredients, an important part of composting. As much as possible should be kept out of landfills! Also, dried leaves and shredded newspaper can be used as a mulch for plants.
Substitutions are curse words to some. But I love ratings with substitutions because it gives me options. I love options. Made this with a can of refried beans, and lime juice. Otherwise followed the recipe. I also used Power Greens mix for the greens. We used as a dip for celery and a dressing over our romaine.
If I put this in the food process, how soon will the basil turn dark?
In advance, thanks!
Hi Dianne! It may start to turn dark after a day or so in the fridge. Here are some tips to prevent it from turning brown.
This was absolutely delicious and easy to make. Thank you!
Can you freeze this?
So glad you enjoyed this, Laura! We haven’t tried freezing this yet, but we’d love to hear if you try it out. š
Iāve made this twice without the spinach. Itās a wonderful dip, and everyone loved it!
Hi, we had our bread and cheese dinner last night and this made an appearane. It literally took ten minutes and was delicious!! Mine came out less chunky and more creamy. So good!
Glad you enjoyed this, Lori!
I added toasted pine nuts and it was delicious! Think I may have added too much evoo and processed the beans too long. Could probably just mash a few times with a potato masher. I would totally make this again! Glad I stumbled upon your basil recipes!! I have a ton and need to make something other than pesto!
Thanks for sharing this amazing recipe with us. I genuinely tried this for the first time and loved it. Even shared it with my neighbors and family. They all appreciated this. Thank you so much
Hello! Just wondering if it would work with black eyed white beans! Love your recipes! They are my go to!
So amazing post here we found, I like it and appreciated your works.
Thanx for your kind info.
This basil toast recipe is really amazing. I love this recipe. Thanks for sharing such an awesome post.
Just made this and wow!!!!! š¤ÆšÆ How can Vegan food taste so darn good!! The flavors come together so well. I literally put this together in minutes. Will make again!
Wait! Do you chop the artichoke hearts in the food processor?
Also (random question, but you love your food processor) why couldn’t you do the same thing in a Vitamix? I’m trying to decide between the two. Thanks!
I’m making this tonight and tomorrow, it looks really good. how long does it last in the fridge though?
This should keep for a few days! If you’re going to save some of the mixture for later, save the spinach separately and add it in just before serving, otherwise it will start to get soggy in the fridge.
I can’t wait to make this! I was reading the ingredients and exclaiming that I could snack to my hearts content but then saw the nutritional values. I can’t believe that the calorie is that high – 191. Is that if I eat it ALL? Lol.
Hey Nanci! Unfortunately that’s just for one toast. š Hope you enjoy it!
I made this as soon as I read it. Easy & yummy!! It’s good on crackers and stuffed into celery!
Is the nutrition info for everything including the bread? Or is it just for the dip? Also what is the serving size for the nutrition info??
Hi Jackie! The nutrition info includes everything, and the serving size is 1 toast!
Made this for wraps/to top salads this week. I’m lazy.com so I just dumped everything (white beans, basil, lemon, salt/pep, artichokes, oil) into the food processor and pulsed (scraping the sides one time). It’s delicious!
Awesome, Vicki! š
I would also love to start a garden, I’m just not home enough! My dream is to be able to step outside and have all my food fresh, but I also love…not being home. And it’s one thing to ask people to stop in and check on my cat every couple days, but it’s another thing to ask them to weed and pick for me!
I am so excited for this toast.
Made this yesterday. So yummy! So easy! So fresh! Will be making this again. Thinking it would be good with crunchy crackers (trader joes) as well. Very filling as well. Even my husband was satisfied having two pieces of toast for lunch. Loving your ideas!
Awesome, Blair! Thanks!
These artichoke toasts are great. And I can totally relate to not being able to grow anything. I would love to know how to garden and I should know for what matters. My father is a farmer and my grandmother was the queen of gardening, I put them both to shame as I can’t even grow a simple salad. Hopefully I will be able to change that in the future, maybe when I’ll have more time.
Glad you liked them, Kristina!
Wow!! love anything with chickpeas will try it for dinner.
Enjoy, Antonet! š
ARE YOU KIDDING ME WITH THE AUTOPLAY VIDEO ADS. I can’t even tell you how horribly annoying that is. The recipe looks great but it’s hard to stay on a page where ads continuously play.