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