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This bruschetta was enjoyed for both lunch and brunch the following day. The chickpeas make for a comforting topping to the GF toasts. The combination of flavours are very enjoyable..and although I used flat leaf parsley this time I am looking forward to trying other herbs. I do enjoy the classic tomato and basil bruschetta but yesterday I wanted something a little different but still have that great bruschetta experience.
Chickpea & Herb Bruschetta with rocket & red pepper salad
Chickpea & Herb Bruschetta Serves 4
2 tins of chickpeas, rinsed well and drained 2 tbsp balsamic vinegar 3-4 tbsp extra virgin olive oil 1 bunch of parsley, chopped salt and black pepper to season to your pref
slices of bread of your pref, lightly toasted and then rubbed with garlic or finely drizzled with garlic infused oil.
Place all the ingredients into a large bowl and mix well to combine. Then using a fork slightly smush the mixture but be sure to leave a good number of whole chickpeas.
Place the toasts onto a serving plate and top with generous amounts of the chickpea mix.
Thanks for stopping by and I hope your weekend has been great and your week starts well..