Express za’atar cream cheese toasts with cucumber, pomegranate, and crispy chickpeas

Name: Express za’atar cream cheese toasts with cucumber, pomegranate, and crispy chickpeas
Prep time: 8 min
Cook time: 6 min
Total time: 14 min
Yield: 2
Cuisine: Fusión mediterránea
Ingredients: 4.2 oz sourdough or rustic bread, sliced; 3.5 oz cooked chickpeas, drained; 4.2 oz cream cheese; 2.8 oz cucumber; 1.8 oz pomegranate arils; 1 tbsp olive oil; 2 tsp za’atar; 2 tsp honey; 2 tsp lemon juice; 1/3 tsp salt; 1/4 tsp black pepper; 2 tbsp fresh mint leaves

A quick, original toast featuring a creamy za’atar cream cheese base, topped with fresh cucumber, juicy pomegranate, and skillet-crisped chickpeas for a vibrant crunchy contrast.

8 minPrep

6 minCook

14 minTotal

2Servings

Vegetarian

Ingredients

Adjust servings

4 rebanadas pequeñas 120 g sourdough or rustic bread, sliced (preferiblemente of 1.5 cm of grosor)
100 g cooked chickpeas, drained (well dry antes of saltear)
120 g cream cheese (at room temperature)
80 g cucumber (en medias lunas finas)
50 g pomegranate arils (fresh)
15 ml olive oil (divided)
6 g za’atar (divided)
10 ml honey (for terminar)
10 ml lemon juice (freshly squeezed)
2 g salt (or to taste)
1 g black pepper (freshly ground)
4 g fresh mint leaves (chopped gruesas)

Nutrition facts

per serving

340 kcal

Calories

10 g

Protein

34 g

Carbs

18 g

Fat

5 g

Fiber

29 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

GlutenDairySesame

Instructions

1
1. Toast the 4 bread slices in a toaster or in a dry skillet over medium heat until golden and crisp. If using an oven, toast at 220 °C / 425 °F for 3 to 4 minutes.
2
2. Heat a small skillet over medium heat with 10 ml (1 tbsp) olive oil. Add the drained cooked chickpeas, 1 teaspoon za’atar, a pinch of salt, and the black pepper. Sauté for 4 to 5 minutes, stirring, until golden and lightly crisp.
3
3. In a small bowl, mix the cream cheese with the lemon juice, the remaining teaspoon of za’atar, and a pinch of salt until smooth and spreadable.
4
4. Spread the cream cheese mixture over the warm toasts. Top with the cucumber half-moons and scatter over the pomegranate arils.
5
5. Spoon the crispy chickpeas over each toast. Finish with the honey, the remaining 5 ml (1 tsp) olive oil, and the chopped fresh mint.
6
6. Serve immediately to keep the contrast between the crisp bread, cool cucumber, and golden chickpeas.

Chef tips

Pat the chickpeas very dry with paper towels before sautéing so they brown better in less time.

Substitutions

You can swap the cream cheese for labneh or whipped cottage cheese. Mint can be replaced with parsley or dill. If you do not have pomegranate, use halved red grapes.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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