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Healthy & delicious recipes from A.Vogel
Chickpea bruschetta with sun dried tomatoes
- Preparation: min
Time: min - Easy
- Serves 4
- Prep: 10 min
- Easy
- Serves 4
Protein packed twist of a classic Italian appetizer!
Audrey Sckoropad
Ingredients
Chickpea bruschetta with sun dried tomatoes
- 1 can chickpeas, rinsed and drained
- 1 baguette or rustic bread
- 2 Tbsp chopped parsley leaves, plus extra to serve
- 7 sun dried tomatoes, drained and chopped
- 1 Tbsp extra virgin olive oil
- 1 Tbsp lemon juice
- 2 garlic cloves, peeled
- Herbamare Original, to taste
- Black pepper, to taste
Full of Goodness
- Rich in protein
- Rich in dietary fibre
- A good source of vitamin K
The iron, phosphate, calcium, magnesium, manganese, zinc and vitamin K content present in chickpeas all contribute to building and maintaining bone structure and strength. Because of their high-fiber content, chickpeas help to prevent constipation and promote regularity for a healthy digestive tract.
How to make Chickpea bruschetta with sun dried tomatoes
1. Smash the chickpeas and add the parsley, extra virgin olive oil, sun dried tomatoes, lemon juice, Herbamare Original and pepper. Mix well.
2. Cut the baguette into diagonal slices (about 1/2 inch thick), arrange in a baking sheet and bake in a preheated oven at 400°F until crisp and dry.
3. Rub the toasts with the garlic and top them with the chickpea mixture, sprinkle with extra parsley and drizzle olive oil.
I hope you give this delicious recipe! And if you do, be sure to tag the picture #AVogelRecipes on Pinterest so we can see :)
Audrey's passion is to make healthy, easy and delicious homemade meals. She is certified by Cornell University in 'Whole Food Plant Based Diet' and she is particularly driven by living foods and all forms of alternative remedies and whole foods.
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