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Photo of Chickpea and lemon bruschetta by WW

Chickpea and lemon bruschetta

1 - 2
PersonalPoints™ per serving
Total Time
15 min
10 min
5 min
Swap out tomatoes from a traditional bruschetta for protein-packed chickpeas. Add a hit of flavour with lemon, cayenne pepper and paprika.


Canned chickpeas, rinsed and drained

1 400g can, (1x400g can)

Red onion

½ small, finely chopped

Fresh lemon rind

1 tsp, finely grated

Lemon juice

1 tbs

Olive oil

2 tsp


1 clove(s), crushed

Ground cayenne pepper

¼ tsp, (pinch)

Wholegrain French bread stick

200 g, (Buy 1x225g baguette)

Ground paprika

¼ tsp


  1. Using a fork, mash chickpeas in a medium bowl. Add onion, lemon rind, lemon juice, olive oil, garlic and cayenne pepper, and stir to combine.
  2. Preheat a chargrill or barbecue over medium-high heat. Cut off ends of the baguette and discard or save for another use. Diagonally slice baguette into 12 slices. Cook for 2 minutes each side or until golden.
  3. Spread chickpea mixture evenly over toasted baguette slices and sprinkle with paprika to serve.