Why You’ll Love This Recipe
- Fast and Easy: Ready in just 10 minutes.
- Healthy: High in fiber, protein, and nutrients.
- Vegan-Friendly: Naturally plant-based and delicious.
- Budget-Conscious: Costs about $3 for 10 servings.
- Flavorful: Bursting with fresh herbs, lemon, and garlic flavors.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 can (14 oz/400 grams) chickpeas, rinsed and drained
- 1 baguette or rustic bread
- 2 tablespoons chopped parsley leaves, plus extra to serve
- 6 sun-dried tomatoes, drained and chopped
- 1 tablespoon extra virgin olive oil, plus extra to serve
- 1 tablespoon lemon juice
- 2 garlic cloves, peeled
- 1/4 teaspoon fine salt, or to taste
- Black pepper, to taste
Directions
- Smash the chickpeas in a bowl.
- Add chopped parsley, sun-dried tomatoes, olive oil, lemon juice, salt, and pepper to the mashed chickpeas. Mix well.
- Cut the baguette into diagonal slices, about 1/2 inch thick.
- Toast the bread slices either by baking in a 400°F oven until crisp or by pan-toasting with a little olive oil until golden.
- Rub each toasted slice with a peeled garlic clove.
- Top the toasts with the chickpea mixture.
- Sprinkle extra parsley and drizzle a bit more olive oil over the bruschetta.
- Serve immediately and enjoy.
Servings and Timing
- Servings: 10 small servings
- Prep Time: 10 minutes
- Total Time: 10 minutes
Variations
- Add Fresh Tomatoes: Top with fresh diced tomatoes when in season.
- Spice It Up: Add crushed red pepper flakes for a little heat.
- Herb Swap: Substitute parsley with basil, rosemary, or thyme.
- Cheesy Twist: Sprinkle with crumbled feta or shaved Parmesan for extra richness.
Storage/Reheating
- Storage: Store the chickpea topping separately in an airtight container in the refrigerator for up to 3 days.
- Reheating: No reheating needed. Toast fresh bread when ready to serve and assemble.
FAQs
Can I make the chickpea mixture ahead of time?
Yes, the chickpea topping can be made up to 2 days in advance and stored in the fridge.
What type of bread is best for bruschetta?
Rustic, crusty bread like a baguette or ciabatta works best.
Can I use canned chickpeas?
Absolutely, canned chickpeas are perfect for this quick recipe.
How do I keep the bruschetta from getting soggy?
Assemble the bruschetta just before serving to maintain crispiness.
Can I add other vegetables?
Yes, finely chopped cucumbers, peppers, or onions would be delicious additions.
Is this recipe gluten-free?
Not inherently, but using gluten-free bread will make it gluten-free.
What can I use instead of sun-dried tomatoes?
Roasted red peppers or fresh cherry tomatoes make great alternatives.
Can I make this oil-free?
You can skip the olive oil, but the flavor will be less rich and smooth.
What’s the best way to mash the chickpeas?
A fork or potato masher works perfectly; you want a slightly chunky texture.
Can I serve this as a dip instead?
Definitely! Serve the chickpea mixture with crackers, chips, or veggie sticks.
Conclusion
Chickpea Bruschetta with Sun-Dried Tomatoes is the perfect quick, healthy, and crowd-pleasing appetizer. With its bright flavors and satisfying texture, this easy recipe will become your go-to for any casual gathering, barbecue, or cozy night in. Enjoy it fresh and crunchy every time!
Print
Chickpea Bruschetta with Sun-Dried Tomatoes
- Total Time: 10 minutes
- Yield: 10 servings
- Diet: Vegan
Description
Chickpea Bruschetta with Sun-Dried Tomatoes is a quick, vibrant, and healthy appetizer, featuring smashed chickpeas, sun-dried tomatoes, fresh herbs, and garlic-rubbed toasted bread. Perfect for vegan diets and casual entertaining, this budget-friendly recipe bursts with Mediterranean flavors and comes together in just 10 minutes!
Ingredients
1 can (14 oz/400 grams) chickpeas, rinsed and drained
1 baguette or rustic bread
2 tablespoons chopped parsley leaves, plus extra for serving
6 sun-dried tomatoes, drained and chopped
1 tablespoon extra virgin olive oil, plus extra for serving
1 tablespoon lemon juice
2 garlic cloves, peeled
1/4 teaspoon fine salt, or to taste
Black pepper, to taste
Instructions
-
Smash chickpeas in a large bowl.
-
Add parsley, sun-dried tomatoes, olive oil, lemon juice, salt, and pepper; mix well.
-
Cut baguette into 1/2-inch diagonal slices.
-
Toast bread slices until golden in a 400°F oven or on a pan with olive oil.
-
Rub each toasted slice with a garlic clove.
-
Top toasts with chickpea mixture.
-
Sprinkle with extra parsley and drizzle with olive oil.
-
Serve immediately.
Notes
Make the chickpea topping 1–2 days ahead and store it separately.
Substitute parsley with basil or rosemary for a different flavor.
For a spicy kick, add crushed red pepper flakes.
Add crumbled feta for a cheesy twist (optional for non-vegan version).
Assemble just before serving to prevent soggy bread.
- Prep Time: 10 minutes
- Category: Snack
- Method: No-Bake
- Cuisine: Mediterranean
