This post may contain affiliate links. Please read my disclosure policy for more details.
Who doesn’t love bruschetta? I’ve got Italian genes and believe me, this simple flavorsome chickpea bruschetta will please everyone’s tastes in no time.
The possibilities for topping bruschetta are endless, but two things are key: keep it simple and go for quality ingredients! Then all you have to do is rubbing your toasted bread with a garlic clove (don’t skip this step!) and enjoy smashed chickpeas, yummy sun-dried tomatoes, fresh parsley, and good extra virgin olive oil.
Bruschetta is flavor-packed, vegan, healthy, and economical.
Plus, mashed chickpeas with sun-dried tomatoes make a scrumptious topping when fresh cherry tomatoes are still out of season and flavorless.
This chickpea bruschetta is really the ultimate and yummy appetizer for any casual spring menu!
What ingredients you need
- Rustic bread or baguette
- Chickpeas
- Sun-dried tomatoes
- Fresh parsley or this parsley pesto
- Extra virgin olive oil or olive oil
- Garlic
- Lemon
- Salt & pepper
How to make it
- Smash the chickpeas, add chopped parsley, sundried tomatoes, olive oil, lemon juice, salt and pepper
- Cut your rustic bread or baguette into diagonal slices and toast them
- Rub the toasts with fresh garlic
- Top with the chickpea mixture, sprinkle with parsley and drizzle with extra virgin olive oil
- Serve immediately and enjoy it!
This chickpea bruschetta is flavorsome, ready in 10 MINUTES, and economical.
Cost of the recipe? Approx $ 3 per 10 servings. I love that, don’t you?
Plus, it’s healthy, packed with protein and that good drizzle of extra virgin olive oil features a long list of benefits to your overall health.
Are chickpeas healthy?
YES. Chickpeas are nutrient-dense food rich in protein and fiber. According to a study published in the journal Nutrients, people who regularly consume chickpeas have higher intakes of fiber, vitamins A, E and C, folate, magnesium, potassium, iron, and antioxidants.
Last but not least, If you go for a good rustic whole-grain bread, you get plenty of fiber that keep you feeling fuller for longer.
RECIPE NOTES & TIPS
Flavor
When it comes to flavor, I’m obsessed with fresh herbs: parsley, basil, rosemary, thymes, they all smell and taste amazing. And when it comes to bruschetta, freshness and big flavors are not an option!
Go ONLY for extra virgin olive oil or good olive oil, good rustic bread, and fresh ingredients. And please, avoid dry herbs, dry garlic or cheap oil, that would be a bruschetta disaster (don’t tell me I didn’t warn you!).
BREAD: Artisanal or rustic bread is perfect. Toast your bread in the oven or on a BBQ if you can: that smokiness would take it to a new level. Alternately, my favorite way to toast bread is in a frying pan, with just a few drops of olive oil for a delicious and nutty flavor.
This chickpea bruschetta is perfect for a party or a bbq, you can make a large batch of the topping ahead of time, as well as toasting bread slices, but assemble the bruschetta at the last minute, so the bread doesn’t go soft.
If you love this recipe, also check out these super easy and tasty appetizers:
- Smoky cannellini beans on toast
- Bread & beans
- Bruschetta with mozzarella
- Italian focaccia
- 50 easy vegan appetizers, where you’ll find a variety of amazing vegan appetizers including great recipes from other bloggers!
If you make this recipe, let me know! Leave a comment, rate it or tag a photo #theclevermeal on Instagram.
I would love to hear from you!
Chickpea bruschetta with sun dried tomatoes
Ingredients
- 1 can (14oz/400 grams) chickpeas, rinsed and drained
- 1 baguette or rustic bread
- 2 Tbsp chopped parsley leaves, plus extra to serve
- 6 sun dried tomatoes, drained and chopped
- 1 Tbsp extra virgin olive oil or olive oil, plus extra to serve
- 1 Tbsp lemon juice
- 2 garlic cloves, peeled
- 1/4 tsp fine salt, or according to taste
- black pepper, to taste
Instructions
- Smash the chickpeas and add the parsley, extra virgin olive oil, sun dried tomatoes, lemon juice, salt and pepper. Mix well.
- Cut the baguette into diagonal slices (about 1/2 inch thick), arrange in a baking sheet and bake in a preheated oven at 400F until crisp and dry. Alternatively, toast the slices in a pan with a little of olive oil and cook for a few minutes until golden. I love this method, it adds more flavor.
- Rub the toasts with the garlic and top them with the chickpea mixture, sprinkle with extra parsley and drizzle olive oil. Serve immediately.
Notes
- HERBS: when it comes to bruschetta, you want fresh flavors, so go for fresh herbs and please, avoid dry stuff.
- OIL: again, flavor, flavor and flavor. Go ONLY for extra virgin olive oil or good olive oil.
- BREAD: Artisanal or rustic bread is perfect. Toast your bread in the oven or on a BBQ if you can: that smokiness would take it to a new level. Alternately, you can toast the bread in a frying pan, with just a few drops of olive oil for a delicious and nutty flavor.
- MAKE AHEAD: you can make a large batch of the topping ahead of time, as well as toasting bread slices, but assemble the bruschetta at the last minute, so the bread doesn’t go soft.
D
Hi how long can the mix be stored?
Katia
Hi! It keeps well in the fridge for 2 days. xx
Debbie
Looks delish and will make it for a get together next week. I’m wondering if the garlic could be incorporated into the mix rather then rubbed on bread or just left out.
Also wanted to make the chickpeas creamier and then add the tomatoes. Seems it would stay on the bread easier?
Katia
I’m glad you like the recipe, Debbie! As for the garlic, it’s better to rub the garlic on the crispy bread and taste and smell its aroma rather than just mixing garlic through the mixture. The garlic flavor can be just subtle or more intense (it depends on the quantity of the garlic used) and this is my favorite way to use the garlic when it comes to bruschetta. If garlic is not your thing you can leave it out, but if you like it, it’s worth just rubbing the bread.
Re the texture, it’s a good idea make the chickpeas a bit creamier. : )
Courtney
Made this for a gathering of mostly vegans and it was a HUGE hit. My meat eating teen keeps asking me to make it again. It was so easy to make and full of flavor. Saving this as a future go to appetizer and making it for friendsgiving this weekend as well.
Katia
That’s fantastic, Courtney! Thanks so much for sharing your lovely feedback. x
Theresa
I wish the recipe said what size can of ckickpeas.
Katia
Hi Theresa! Thanks for the comment, it’s a 14oz can, I’ve amended now!
Sc
I added sambal oelek- 1-2 T to taste and liked it better with the zip
Katia
Sounds nice, thanks for sharing your feedback : )
Cheers x
Kait
I’ve made this a bunch of times now and it is always well received. I used Trader Joe’s sundried tomatoes in oil for extra flavor and double the lemon juice. I’ve served it with rice crackers to pita chips and keep seeking the best vessel to keep it light and showcase the flavors of the bruschetta
Katia
I’m so pleased you made it several times, pita chips sound such a good idea 😊 Thanks for your comment, Kait! x
Jasmin | Ve Eat Cook Bake
Sund Dried tomatoes are awesome. This must be so delish 🙂
Katia
Hi Jasmin, I love sun dried tomatoes, they taste super delicious!