Chickpea Bruschetta with Sun-dried Tomatoes

Prep Time: 10 mins

Total Time: 10 mins

1 can (14 oz/400 grams) chickpeas (rinsed and drained). ALternatively, you can always soak fresh chickpeas overnight and boil them until tender
1 baguette or rustic bread
6 sun dried tomatoes, drained and chopped
2 Tbsp chopped parsley leaves, plus extra to serve
1 Tbsp extra virgin olive oil or olive oil, plus extra to serve
1/4 tsp fine salt, or according to taste
black pepper, to taste
1 Tbsp lemon juice
2 garlic cloves, peeled

Smash the canned/boiled chickpeas and add the parsley, extra virgin olive oil, sun dried tomatoes, lemon juice, salt and pepper. Mix well.
Cut the baguette into diagonal slices (about 1/2 inch thick), arrange in a baking tray and bake in a preheated oven at 400F until crisp and dry. Alternatively, toast the slices in a pan with a little of olive oil and cook for a few minutes until golden.
Rub the toasts with the garlic and top them with the chickpea mixture, sprinkle with extra parsley and drizzle olive oil. Serve immediately.