Chickpea Bruschetta with Sun-dried Tomatoes

Prep Time: 10 mins

Total Time: 10 mins

Ingredients

• 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

Cooking Instructions

1. Smash the canned/boiled chickpeas and add the parsley, extra virgin olive oil, sun dried tomatoes, lemon juice, salt and pepper. Mix well.
2. 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.
3. Rub the toasts with the garlic and top them with the chickpea mixture, sprinkle with extra parsley and drizzle olive oil. Serve immediately.

Nutrition Fact

• Calories: 38 kcal
• Carbohydrates: 5 g
• Sugars: 1 g
• Fiber: 1 g
• Protein: 1 g
• Total Fat: 2 g
• Saturated Fat: 1 g
• Sodium: 50 mg
• Calcium: 10 mg
• Iron: 1 mg