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 minutesmins
Total Time10 minutesmins
Course: Appetizer
Keyword: chickpea bruschetta
Servings: 10smallish servings
Author: Katia
Ingredients
1 can(14oz/400 grams)chickpeas, rinsed and drained
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.