Lemon Herb Chickpea Bruschetta
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.
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.
Combine chickpeas, tomatoes, basil, parsley, and Parmesan cheese and mash the chickpeas slightly.
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.
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
- 2 plum tomatoes, small diced
- 2 tablespoons basil, sliced in a chiffonade
- ½ cup freshly grated Parmesan cheese
- 2 tablespoons fresh lemon juice
- 1 tablespoon extra virgin olive oil
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