Mushroom Chickpea Bruschetta

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 keepsakebl@sbcglobal.net.