Chickpea-lemon bruschetta
2
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 12 • Difficulty: Easy
Zingy fresh lemon is the star in these bruschetta bites. If you have other tinned beans on hand you can use them instead.
Ingredients
White French Stick
200 g, cut into 12 slices
Chickpeas, cooked
1 can(s), large, drained, drained and rinsed
Red onion
¼ small, finely chopped
Lemon
½ zest(s) of 1
Lemon Juice, Fresh
1 tablespoon(s)
Olive Oil
2 teaspoon(s)
Garlic
1 clove(s), crushed
Cayenne Pepper
⅛ teaspoon(s), level
Paprika
⅛ teaspoon(s), level
Parsley, fresh
2 tablespoon(s), roughly chopped
Instructions
1
Preheat the oven to 200°C, fan 180°C, gas mark 6. Lay the bread slices in a single layer on a large baking sheet and bake for 6-8 minutes, until golden but not completely dry all the way through. Set aside to cool.
2
Put the chickpeas into a bowl and mash using a fork, until crushed. Stir in the onion, lemon zest and juice, oil, garlic and cayenne pepper until well combined. Season to taste.
3
Spoon the chickpea mixture onto the toasts, sprinkle over the paprika and serve garnished with the parsley.
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