Month 7 day 7: Chickpeas and Crostini

Today is brought to you by the letter "C":
Eggplant Crostini, Cooking Light August 2010
Cumin-Spiced Chickpeas and Carrots on Cous Cous, Cooking Light August 2011

 These crostini were *really good*. I wanted to just keep eating them. It's a recipe from a restaurant in Chicago or something like that. It's kind of similar to baba ganoush, but is easier to make because the eggplant is just (somewhat quickly) grilled instead of being charred, baked, and peeled. The only problem is that the salad doesn't want to stay on top, so it's a little messy unless your baguette slices are wide. But this is a great appetizer and could turn into a great sandwich too.

The chickpeas are fine, but they're not that special. I feel like some sort of sauteed or steamed chickpea with carrots and bell pepper shows up a lot in Cooking Light's "Enlightened Cooking" section (where the vegetarian recipes are). The lemon here is a nice touch. I probably would have enjoyed this more if I wasn't already full from eating the crostini. I will still save this recipe, because I think G will like it more than other chickpea dishes served over quinoa :-P