Lunch: Chickpea Bruschetta

This recipe includes superfoods such as:

Lemon

Health benefits of Chickpea Bruschetta

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

One 14-ounce can chickpeas, rinsed and drained
5 oil-packed sundried tomatoes, chopped, plus 1/4 cup oil from the marinated tomatoes
Zest and juice of 1 lemon
2 tablespoons chopped fresh parsley
2 to 3 tablespoons extra-virgin olive oil, plus more for drizzling
Salt and freshly ground black pepper
1 long ciabatta (about a 1-pound loaf)
1 to 2 cloves garlic, optional

Instructions

Parmigiano-Reggiano or ricotta salata, optional
Heat a grill, grill pan or your tostapane over medium heat (see Cook's Note).
Place the chickpeas in a bowl and lightly mash with the back of a spoon. Stir in the sundried tomatoes and their oil, lemon zest and juice, parsley, and olive oil, salt and pepper to taste.
Slice your ciabatta into 3/4- to 1-inch slices. Toast to lightly char on both sides.
Rub the bread with a clove of garlic, if using, and spoon some chickpea mixture on top. Drizzle with olive oil. If you like, shave some Parmigiano-Reggiano or ricotta salata over the top.
NotesA tostapane is a stainless steel stovetop toaster used in Italy. You can purchase them at Italian specialty stores or online. If you don't have one, a grill pan or even a gas grill will work perfectly.