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
