15½ oz, (1 can), rinsed and drained
Uncooked red onion(s)
¼ cup(s), chopped, finely chopped
2 tsp, grated zest of 1 lemon
Fresh lemon juice
1 medium clove(s), minced
8 oz, cut on diagonal into 12 slices and toasted
¼ tsp, preferably smoked
2 Tbsp, 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