Photo of Chickpea-lemon bruschetta by WW

Chickpea-lemon bruschetta

2 - 3
PersonalPoints™ per serving
Total Time
15 min
15 min
Italian bruschetta are lightly toasted slices of bread that can be topped with a range of ingredients. Chickpeas, red onion, and a hit of fresh lemon star in this version. If you have other beans on hand, like small white beans, you can use them instead. You can turn bruschetta into lunch by serving them with a crisp green salad seasoned with vinegar and a touch of salt and topped with 1 tablespoon crumbled soft goat cheese.


Canned chickpeas

15½ oz, (1 can), rinsed and drained

Uncooked red onion(s)

¼ cup(s), chopped, finely chopped

Lemon zest

2 tsp, grated zest of 1 lemon

Fresh lemon juice

1 Tbsp

Olive oil

2 tsp

Garlic clove(s)

1 medium clove(s), minced

Cayenne pepper

1 pinch(es)

French bread

8 oz, cut on diagonal into 12 slices and toasted


¼ tsp, preferably smoked

Fresh parsley

2 Tbsp, coarsely chopped flat-leaf


  1. With fork, mash chickpeas in medium bowl. Add onion, lemon zest and juice, oil, garlic, and cayenne, stirring until mixed well.
  2. Spoon chickpea mixture onto toasts and sprinkle with paprika and parsley. Arrange on platter and serve.
  3. Serving size: 1 bruschetta