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CHICKPEA AND BALSAMIC BRUSCHETTA
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
INGREDIENTS (CLICK TO BUY)

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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PREPARATION

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.
NUTRITION PER SERVING
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
 15.5oz
 
  Italian Parsley - $1.99/ea
 bunch
 
  Garlic - $4.99/lb
 
 
  FreshDirect Wheat Baguette, Frozen - $2.25/ea
 16"
 
You May Already Have
  Bel Aria Extra-Virgin Olive Oil - $11.99/ea
 34fl oz
 
  Monari Green Label Balsamic Vinegar - $4.99/ea
 17fl oz
 
  Morton Coarse Kosher Salt - $2.99/ea
 48oz
 
  Gefen Ground Black Pepper - $2.69/ea
 3oz
 
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