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Lemon Herb Chickpea Bruschetta

Preparation

STEP 1

The night before cooking, soak the chickpeas. Place the chickpeas in a large 4-quart stockpot and cover with 2-3 inches of water. Cover, and allow to soak overnight.

STEP 2

The next day, drain and rinse the chickpeas and place them back in the stockpot. Cover with water by 3 inches and bring to a boil. Lower to a simmer, cover and simmer for about 60 minutes until tender. Drain, and let cool.

STEP 3

Combine chickpeas, tomatoes, basil, parsley, and Parmesan cheese and mash the chickpeas slightly.

STEP 4

In a separate small bowl, whisk together garlic, lemon juice, extra virgin olive oil, red chili pepper flakes, cumin and salt and pepper to taste.

STEP 5

Combine chickpea mixture with dressing and spoon onto baguette slices. Garnish with more Parmesan. Serve immediately.

Prep time: 10 minutes
Cook time: 60 minutes
Serves: 12 pieces

*Estimate Only

Ingredients

  • 1 cup Pereg Chickpeas, rinsed well purchase
  • 2 plum tomatoes, small diced
  • 2 tablespoons basil, sliced in a chiffonade
  • 2 tablespoons Pereg Parsley, chopped purchase
  • ½ cup freshly grated Parmesan cheese
  • 1 clove Pereg Garlic, minced purchase
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon extra virgin olive oil
  • ¼ teaspoon Pereg Chili Pepper, flakes purchase
  • ½ teaspoon ground cumin purchase
  • Pereg Kosher Salt, to taste purchase
  • Pereg Black Pepper, to taste purchase

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