Smashed Chickpea Crostini with Bruschetta
Ingredients
The Bruschetta
-
4
units
roma tomatoes, diced
-
1
clove
garlic, minced
-
⅓
cup
fresh basil, chiffoned
-
1
tablespoon
olive oil
-
1
tablespoon
white balsamic vinegar
-
to taste
salt & pepper
The Smashed Chickpeas
-
14
oz.
can low sodium chickpeas, drained and rinsed
-
1
teaspoon
tahini
-
1
tablespoon
fresh lemon juice
-
½
teaspoon
cumin
The Crostini
-
1
loaf
french bread, sliced
-
2
tablespoons
olive oil
Instructions
- Preheat the oven to 350 degrees.
- Place sliced french bread on a baking sheet and drizzle with olive oil, then bake for 15-20 minutes until slightly browned and crispy.
- In a medium bowl, combine diced tomatoes, minced garlic, fresh basil, olive oil, white balsamic vinegar, salt, and pepper, then set aside.
- In another medium bowl, smash the drained chickpeas with a fork or masher until no large chunks remain, then mix in tahini, lemon juice, and cumin.
- Assemble the crostini by topping each slice of toasted bread with smashed chickpeas and fresh bruschetta.
- Serve immediately.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
10g
Total carbohydrates
30g
Total protein
8g
Sodium
300mg
Cholesterol
0mg
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