Bruschetta With Chickpea Puree and Chopped Arugula Salad

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READY IN: 40mins
Recipe by dicentra

Gourmet. Nov 2004. Serve topped with Chopped Arugula Salad

Ingredients Nutrition


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

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