Chickpea-lemon bruschetta
2
Points®
Total time: 15 min • Prep: 15 min • Cook: 0 min • Serves: 12 • Difficulty: Easy
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.
Ingredients
Canned chickpeas (garbanzo beans)
15½ oz, (1 can), rinsed and drained
Red onion
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
1 clove(s), minced
Cayenne pepper
1 pinch(es)
French bread
8 oz, cut on diagonal into 12 slices and toasted
Paprika
¼ tsp, preferably smoked
Fresh parsley
2 Tbsp, coarsely chopped flat-leaf
Instructions
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
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