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from "Real Simple® magazine"

To make this recipe in advance, cover and refrigerate the chickpea mixture for up to 12 hours. Bring to room temperature for 1 hour. Broil the baguette and assemble the bruschetta just before serving.

Hands-on time: 10 minutes
Total time: 10 minutes

Makes 8 to 12 servings

1 15-ounce can chickpeas, drained, rinsed, and roughly chopped
1/2 cup fresh flat-leaf parsley leaves, roughly chopped
1 clove garlic, finely chopped
1 tablespoon extra-virgin olive oil
2 tablespoons balsamic vinegar
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 baguette, thinly sliced

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In a medium bowl, combine the chickpeas, parsley, garlic, oil, vinegar, salt, and pepper. Heat broiler. Place the baguette rounds on a baking sheet and broil until lightly browned, about 1 1/2 minutes per side. Spread the topping on the toasted baguette.
CALORIES 67(54% from fat); FAT 4g (sat 0g); SUGAR 1g; PROTEIN 2g; CHOLESTEROL 0mg; SODIUM 234mg; FIBER 2g; CARBOHYDRATE 7g

Buy The Ingredients
Product nutrition and information
 Quantity Ingredients Est.Price
  Goya Chick Peas - $1.29/ea
  Italian Parsley - $2.49/ea
 Farm Fresh
  Organic Garlic - $5.99/lb
  FreshDirect Oven-Ready French Baguette - $2.69/ea Save! 2 for $4.00
 approx 15"
You May Already Have
  Bartenura Extra-Virgin Olive Oil - $10.79/ea
  Monari Green Label Balsamic Vinegar - $4.99/ea
  Morton's Coarse Kosher Salt - $2.89/ea
  Gefen Ground Black Pepper - $1.88/ea
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