Chickpea and lemon bruschetta
chickpeas, canned, rinsed, drained
1 can(s), 400g size can, (1x400g can)
½ small, finely chopped
fresh lemon rind
1 tsp, finely grated
1 clove(s), crushed
Cayenne pepper, ground
¼ tsp, (pinch)
wholegrain French bread stick
200 g, (Buy 1x225g baguette)
- 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.
- 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.
- Spread chickpea mixture evenly over toasted baguette slices and sprinkle with paprika to serve.