Listen ya’ll — it is officially July and it’s getting hot down here! We are adjusting to our new climate in South Carolina and as a result, I have been making any “cool” recipe that can help me beat the heat! I made this Homemade Chickpea Bruschetta on a whim last weekend and it was absolutely delightful. I don’t normally add chickpeas to bruschetta, but I was looking for something that could substitute as a light lunch.
“Why chickpeas?” you may ask! Chickpeas are packed with protein (so I knew they would help keep me full) and they absorb the flavor of whatever they are with (so I hoped that they wouldn’t offend the other ingredients). For these two reasons, I figured I would give it a shot! After tasting my first bite, I knew that I had to add this one to the blog. This recipe is so tasty and so easy to make. You have to try it!
Be sure to try out this new variation on a classic recipe and when you do, don’t forget to tag Sweet Pea Living on Facebook or Instagram and use the hashtag #sweetpealiving to share it. You can also let me know how this recipe goes by leaving a comment below. I can’t wait to see how this bruschetta turns out for you… I know you’re going to love it!
Homemade Chickpea Bruschetta
- 1 Italian loaf of bread baguette
- 1 tbsp olive oil spray extra virgin
- 1 cup Parmesan cheese shredded
- 6 cloves garlic minced
- 6 tomatoes stems removed, diced
- ¼ cup basil sliced into ribbons
- 2 tbsp balsamic vinegar
- 1 tbsp olive oil extra virgin
- 1 tsp sea salt more to taste
- ½ tsp black pepper
- 15 oz chickpeas rinsed and drained
- 2 tbsp balsamic glaze for garnish
- Preheat oven to 350°F.
- Cut baguette into ¼" slices. Transfer to a baking pan and spray tops lightly with olive oil.
- Top each slice with shredded Parmesan cheese. Bake for 5 minutes, until cheese is melted and slightly brown.
- In a medium bowl, combine garlic, tomatoes, basil, balsamic vinegar, olive oil, sea salt, and black pepper. Mix well and set aside.
- Add chickpeas to a second larger bowl. Break up chickpeas using a spoon, spatula, or potato press. You don't want the chickpeas to roll off your bread, so put in some elbow grease!
- Combine chickpeas with tomato mixture. Mix well.
- Remove bread from oven and top each slice with a spoonful of bruschetta mixture.
- Drizzle with balsamic glaze and enjoy!
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