Name: Bruschette with Chickpea Purée and Arugula
Cook time: 50 min
Total time: 1 1/2 hr
Yield: Makes 6 first-course servings
Ingredients: 6 (3/4-inch-thick) slices of bread from 1 (7- to 8-inch) round country loaf; 2 tablespoons olive oil; 1 (19-ounce) can chickpeas, rinsed and drained (2 cups); 1/3 cup water; 2 tablespoons olive oil; 1 1/2 tablespoons fresh lemon juice; 1/2 teaspoon salt; Chopped arugula salad

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Bruschette with Chickpea Purée and ArugulaAndrea Fazzari

Recipe information

Total Time
1 1/2 hr
Yield
Makes 6 first-course servings

Ingredients

For toasts

6 (3/4-inch-thick) slices of bread from 1 (7- to 8-inch) round country loaf

2 tablespoons olive oil

For topping

1 (19-ounce) can chickpeas, rinsed and drained (2 cups)

1/3 cup water

2 tablespoons olive oil

1 1/2 tablespoons fresh lemon juice

1/2 teaspoon salt

Chopped arugula salad

Preparation

Make toasts:
Step 1
Put oven rack in middle position and preheat oven to 425°F.
Step 2
Arrange bread slices in 1 layer on a large baking sheet and brush top of each with 1 teaspoon oil. Bake until golden, about 12 minutes.
Make chickpea purée:
Step 3
Slip off skins from chickpeas with your fingers (discard skins). Blend chickpeas, water, oil, lemon juice, and salt in a food processor until very smooth (mixture will appear whipped).
Assemble bruschette:
Step 4
Spread toasts with chickpea purée and serve topped with arugula salad.

TagsBruschetta Toast Sandwich Chickpea Bean and Legume Vegetable Arugula Leafy Greens Starter Dinner Vegetarian Vegan Dairy Free Nut Free Food Processor Gourmet

Recipe notes

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