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    Chickpea Bruschetta with Sun Dried Tomatoes

    Mar 28, 2019 by Katia · 14 Comments

    This post may contain affiliate links. Please read my disclosure policy for more details.

    Chickpea bruschetta with sun dried tomatoes and fresh herb over a light blue plate.
    Chickpea bruschetta with sun dried tomatoes and fresh herb over a light blue plate.
    Chickpea bruschetta with sun dried tomatoes over a light blue plate.
    Jump to recipe

    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

    The ingredients for this chickpea bruschetta are arranged over a white background.

    How to make it

    • Smash the chickpeas, add chopped parsley, sundried tomatoes, olive oil, lemon juice, salt and pepper

    A white bowl full of mashed chickpeas and sun dried tomatoes, lemon wedges in the background.

    • 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!

    A chopping board with sun dried tomatoes and a black skillet toasting bread slices.

    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.

    Top view of vegan chickpea bruschetta over a white background.

    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 over a light blue plate.
    Print Recipe
    5 from 6 votes

    Chickpea bruschetta with sun dried tomatoes

    This simple, bold and bursting with fresh flavor chickpea bruschetta will please everyone's tastes in no time. Plus, smashed chickpeas with sun-dried tomatoes make a scrumptious topping when fresh cherry tomatoes are still out of season and flavorless. This is the ultimate yummy appetizer for any casual spring menu!
    Prep Time10 mins
    Total Time10 mins
    Course: Appetizer
    Keyword: chickpea bruschetta
    Servings: 10 smallish servings
    Author: Katia

    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.
    « ITALIAN HERB CHICKEN AND VEGETABLES
    Mediterranean puy lentil salad »

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    Reader Interactions

    Comments

    1. D

      January 04, 2023 at 6:11 pm

      Hi how long can the mix be stored?

      Reply
      • Katia

        January 04, 2023 at 9:14 pm

        Hi! It keeps well in the fridge for 2 days. xx

    2. Debbie

      October 01, 2022 at 3:38 pm

      5 stars
      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?

      Reply
      • Katia

        October 02, 2022 at 8:36 pm

        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

        October 31, 2022 at 2:00 am

        5 stars
        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

        October 31, 2022 at 10:49 am

        That’s fantastic, Courtney! Thanks so much for sharing your lovely feedback. x

    3. Theresa

      December 23, 2021 at 11:13 pm

      I wish the recipe said what size can of ckickpeas.

      Reply
      • Katia

        December 24, 2021 at 7:57 am

        Hi Theresa! Thanks for the comment, it’s a 14oz can, I’ve amended now!

    4. Sc

      November 13, 2021 at 10:00 pm

      5 stars
      I added sambal oelek- 1-2 T to taste and liked it better with the zip

      Reply
      • Katia

        November 14, 2021 at 9:14 am

        Sounds nice, thanks for sharing your feedback : )
        Cheers x

    5. Kait

      October 03, 2020 at 2:07 pm

      5 stars
      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

      Reply
      • Katia

        October 03, 2020 at 4:47 pm

        I’m so pleased you made it several times, pita chips sound such a good idea 😊 Thanks for your comment, Kait! x

    6. Jasmin | Ve Eat Cook Bake

      April 11, 2019 at 7:56 am

      Sund Dried tomatoes are awesome. This must be so delish 🙂

      Reply
      • Katia

        April 11, 2019 at 9:07 pm

        Hi Jasmin, I love sun dried tomatoes, they taste super delicious!

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    Hi, I’m Katia! Welcome to my blog where I share easy, delicious, and budget-friendly recipes. I love cooking mainly vegetarian meals in no time at all. Minimum effort, maximum result. Read more…

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