Bruschetta With Chickpea Puree and Chopped Arugula Salad
- Make toasts: Put oven rack in middle position and preheat oven to 425°F.
- 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: 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: Spread toasts with chickpea purée and serve topped with arugula salad.