15-ounce can chickpeas, drained, rinsed, and roughly chopped
fresh flat-leaf parsley leaves, roughly chopped
clove garlic, finely chopped
extra-virgin olive oil
- Thinly slice the baguette. Place the rounds on a baking sheet and broil them until they're golden brown (about 1 1/2 minutes per side).
- In a medium bowl, combine the chickpeas, parsley leaves, garlic, oil, balsamic vinegar, salt, and pepper. Spoon the mixture on the rounds.