Chickpea Bruschetta with Basil Pesto
This zesty chickpea bruschetta recipe with herby pesto and salty olives on toasty bread is a 20-minute summer appetizer.
Servings: 12 Servings
Ingredients
- 1 baguette sourdough bread
- olive oil for brushing
- 1 tbsp freshly squeezed lemon juice to finish (or aged balsamic vinegar)
- Fresh thyme to finish
- Chickpeas:
- 1 15- oz can chickpeas strained and rinsed
- 1/2 cup pitted Kalamata olives finely chopped
- 1 tbsp good quality extra-virgin olive oil
- 2 tsp freshly squeezed lemon juice
- 1 tsp freshly grated lemon zest
- 1 tsp fresh thyme leaves
- 1/2-1 tsp crushed red pepper flakes
- kosher salt to taste
- Pesto for spreading
Instructions
- Slice the bread into even slices, may be cut in half for portion.
- Brush each slice with olive oil and place on a hot grill to achieve great char marks.
- Drain your beans and then roll them in paper towels to dry, some skins may come off, this is okay. Combine all beans and rest of the ingredients in a medium bowl and toss to combine. Taste for seasoning and add salt, if needed.
- Spread 1-2 tbsp. of pesto on each slice of bread and top with a spoonful of chickpeas. Garnish with fresh thyme and a squeeze of fresh lemon juice.