The idea for this recipe simply came from the fact that I ended up with 6 cans of Chickpeas in my pantry and needed to free up some space!
I’m so thankful for my over-purchasing of this delicious bean because the result was this delicious new bruschetta recipe which I am completely obsessed with!
Check out my video for how to make this yummy new appetizer! Warning: Taylor Swift references and something called “chunkin’ into garlic” are included!
Doesn’t that sound delicious? Check out the full recipe below!
Total Time: 10 minutes
Ingredients (serves 4)
- 1 cup “baby bella” or cremini mushrooms (chopped)
- 2 tbsp olive oil
- 1 can (15 oz) chickpeas or garbanzo beans (drained and rinsed)
- 2 tbsp fresh basil (chopped)
- 3 cloves garlic (minced)
- 2 tbsp balsamic vinegar
- ¼ cup olive oil
- ½ tsp salt
- ½ tsp pepper
- ¼ cup parmesan cheese
- 1 baguette (toasted and sliced)
Cook the chopped mushrooms with 2 tbsp olive oil over medium heat for 5-7 minutes or until browned and fragrant.
Combine the mushrooms with the next 7 ingredients in a medium bowl then top with the parmesan cheese. Serve on a sliced baguette.
This is a perfect hearty fall appetizer!
A healthy way to start a meal with antioxidants from the mushrooms, protein from the chickpeas and the ability to reduce heart disease in the garlic!
Now it’s time to dig in!
♣ Vegetarian Option: This recipe is vegetarian.
♦ Gluten Free Option: This recipe is gluten-free when served on a gluten-free baguette.
♥ All pottery seen on the littleleopardbook can be purchased by visiting www.longaberger.com/muffetbond or e-mailing email@example.com.