Chickpea and lemon bruschetta
1
Points®
Total time: 15 min • Prep: 10 min • Cook: 5 min • Serves: 12 • Difficulty: Easy
Swap out tomatoes from a traditional bruschetta for protein-packed chickpeas. Add a hit of flavour with lemon, cayenne pepper and paprika.
Ingredients
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
Garlic
1 clove(s), crushed
Ground cayenne pepper
¼ tsp, (pinch)
Wholegrain French bread stick
200 g, (Buy 1x225g baguette)
Ground paprika
¼ tsp
Instructions
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.
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