This Chickpea ‘Bruschetta’ is a perfect, healthy, light, lunch idea! Full of veggies and served on crostinis. Only 142 calories per serving!
My first non-hummus chickpea experience was in this mashed chickpea salad. Since then I have been experimenting with them in other dishes and have found that roasted chickpeas can be used in a wide variety of dishes and easily substituted for carbier options.
I was craving a little variation from my classic bruschetta so I decided to try out this chickpea version. There is a 94% chance that I could live the rest of my life eating food served up on tiny crostinis, so naturally, this recipe came about!
142 calories per serving
Start by draining and rinsing a 15 oz can of chickpeas.
Prep the veggies by finely dicing 1/2 red pepper, 1 red onion and 2 cloves of garlic. Add the trio to a skillet with 2 Tbsp olive oil over medium heat. Sauté for 5 minutes, or until softened.
Meanwhile, mix the chickpeas with the juice from 1 lemon, 1/4 C shredded parmesan cheese, 1/3 cup chopped parsley and pepper to taste. Add in the pepper, onion and garlic once cooked and mix together.
Refrigerate then serve over bread or crostinis. You should probably do crostinis. Because….crostinis. I chose to add a little drizzle of balsamic vinegar as well, just to make it a little more bruschetta-esque.
Also, if you don’t know how to make crostinis….let me tell you! All you have to do is buy a baguette from the bakery and slice into very thin slices. Preheat your oven to 400 degrees and add bread slices to a baking sheet. Drizzle each side with a little olive oil. Bake for 2-3 minutes then flip and repeat for another 2-3 minutes until crispy. Finally, send me all of the recipes you have that can be put on a crostini. Kthanks!
If you’re looking to try more chickpea dishes, try out my Roasted Chickpea Panzanella Salad!Print
A perfect, healthy, light, lunch idea! Full of veggies and served on crostinis. Only 143 calories per serving!
- 1/2 red pepper
- 1 red onion
- 2 garlic cloves
- 2 Tbsp olive oil
- 1 (15 oz) can chickpeas (I used low sodium), drained and rinsed
- Juice from 1 lemon
- 1/4 C shredded parmesan cheese
- 1/3 C parsley, chopped
- Finely dice 1/2 of a red pepper, 1 red onion, and 2 garlic cloves.
- Preheat a skillet over medium heat and add in 2 Tbsp of olive oil. Toss in red pepper, onion and garlic and sauté until softened.
- In a large bowl, mix together 1 can of drained and rinsed chickpeas, lemon juice from 1 lemon, 1/4 C shredded parmesan cheese and 1/3 C chopped parsley.
- Add all ingredients together and mix well.
- Refrigerate and serve cold over bread or crostinis (calories not included!)
To make crostinis, cut a baguette into thin slices. Preheat oven to 400 degrees and add slices to a baking sheet. Drizzle each side with a little olive oil. Bake for 2-3 minutes then flip and repeat for another 2-3 minutes until crispy.
Keywords: chickpea salad, easy appetizer, make-ahead, low calorie, low carb, light lunch
**Recipe from Almond to Zest
What do you think? Did this recipe make the cut for you or did it crumble? What would you do differently? Leave a comment below! 🙂