Chickpeas and Balsamic Vinegar Bruschetta

Mark Lund
4 to 6

Ingredients

  • 1/2 baguette
  • 1 15-ounce can chickpeas, drained, rinsed, and roughly chopped
  • 1/2 cup fresh flat-leaf parsley leaves, roughly chopped
  • 1 clove garlic, finely chopped
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Directions

  1. Thinly slice half a baguette. Place the rounds on a baking sheet and broil them until they're golden brown (about 1 1/2 minutes per side).
  2. In a medium bowl, combine the chickpeas, parsley leaves, garlic, oil, balsamic vinegar, salt, and pepper. Spread the mixture on the rounds.
March 2006

Quick Tip

Soaking the beans for a few hours before cooking is not necessary but will cut the cooking time.
 

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