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    You are in: Home / Recipes / Bruschetta With Chickpea Puree and Chopped Arugula Salad Recipe
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    Bruschetta With Chickpea Puree and Chopped Arugula Salad

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    dicentra's Note:

    Gourmet. Nov 2004. Serve topped with Chopped Arugula Salad

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    Ingredients:

    Servings:

    Units: US | Metric

    For toasts

    • 6 slices bread, from 1 round country loaf (7- to 8-inch)
    • 2 tablespoons olive oil

    For topping

    Directions:

    1. 1
      Make toasts: Put oven rack in middle position and preheat oven to 425°F.
    2. 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.
    3. 3
      Make chickpea purée: 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).
    4. 4
      Assemble bruschette: Spread toasts with chickpea purée and serve topped with arugula salad.

    Ratings & Reviews:

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    Nutritional Facts for Bruschetta With Chickpea Puree and Chopped Arugula Salad

    Serving Size: 1 (141 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 253.8
     
    Calories from Fat 97
    38%
    Total Fat 10.8 g
    16%
    Saturated Fat 1.5 g
    7%
    Cholesterol 0.0 mg
    0%
    Sodium 632.9 mg
    26%
    Total Carbohydrate 33.2 g
    11%
    Dietary Fiber 4.5 g
    18%
    Sugars 1.1 g
    4%
    Protein 6.3 g
    12%

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