Chickpea Bruschetta
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
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.
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