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    from "Real SimpleŽ 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

    Print recipe

    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

    Product nutrition and information
     Quantity Ingredients Est.Price
      Goya Chick Peas - $1.29/ea
      Italian Parsley - $1.99/ea
     Farm Fresh
      Garlic - $3.99/lb
     Farm Fresh, Med
      FreshDirect Oven-Ready French Baguette - $2.49/ea
     approx. 15"  
    You May Already Have
      Bel Aria Extra-Virgin Olive Oil - $11.29/ea
      Monari Green Label Balsamic Vinegar - $4.99/ea
      Morton's Coarse Kosher Salt - $2.69/ea
      FreshDirect Tellicherry Pepper, Ground - $3.79/ea
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