Canned drained chickpeas
15½ oz, (1 can), rinsed and drained
Uncooked red onion(s)
¼ cup(s), chopped, finely chopped
2 tsp(s), grated zest of 1 lemon
Fresh lemon juice
1 clove(s), medium, minced
French baguette bread
8 oz, cut on diagonal into 12 slices and toasted
2 tbsp(s), coarsely chopped flat-leaf
- With fork, mash chickpeas in medium bowl. Add onion, lemon zest and juice, oil, garlic, and cayenne, stirring until mixed well.
- Spoon chickpea mixture onto toasts and sprinkle with paprika and parsley. Arrange on platter and serve.
- Serving size: 1 bruschetta