Chickpeas and Balsamic Vinegar Bruschetta

Chickpeas and Balsamic Vinegar Bruschetta
Photo by Mark Lund


  • ¼ teaspoon black pepper
  • 1 15-ounce can chickpeas, drained, rinsed, and roughly chopped
  • 1 tablespoon extra-virgin olive oil
  • ½ baguette
  • ½ cup fresh flat-leaf parsley leaves, roughly chopped
  • ¾ teaspoon kosher salt
  • 1 clove garlic, finely chopped
  • + 1 more ingredients
    • 2 tablespoons balsamic vinegar

Thinly slice half a baguette. Place the rounds on a baking sheet and broil them until they're golden brown (about 1 1/2 minutes per side). In a medium bowl, combine the chickpeas, parsley leaves, garlic, oil, balsamic vinegar, salt, and pepper. Spread the mixture on the rounds.

View full recipe at My Recipes


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